- Serves: 4
- Cook Time:
- Prep Time: 30 minutes
- Effort: easy
- 1 tbsp vegetable oil
- 200 g smoked bacon lardons
- knob butter
- 2 small sprigs thyme, leaves only
- 2 leeks, trimmed and sliced
- 1 tsp Dijon mustard
- 75 ml double cream
- 75 g Caerphilly cheese, crumbled
- 1 potato, peeled and cut into small cubes
- 1 Bramley apple, peeled, cored, cut into small cubes
- plain flour, for dusting
- 375 g all-butter shortcrust or puff pastry
- 1 egg, beaten
Tips and Suggestions
You can watch Matt crimp his pasty here.
These pasties are excellent served with a pint of cold cider.
The trick to a neat crimp is not to have too thick a crimp in the first place. Try to aim for around 16-18 crimps in each pastry.
You can freeze the uncooked pasties on a tray. Once they are frozen, transfer them into an airtight container in the freezer. Thaw completely before cooking as above.
1. Heat the oil in a frying pan and add the bacon lardons, frying until they turn golden-brown and crisp. Add a knob of butter to the pan, followed by the thyme leaves and leeks. Fry for 2-3 minutes, or until the leeks are softened.
2. Add the mustard and cream and cook for a further 1-2 minutes, then remove from the heat and set aside to cool. Stir in the cheese, chopped potato and apple and season with salt and freshly ground black pepper.
3. Roll out the pastry on a floured work surface until it is about ½cm/¼in thick, then cut out 20cm/8in rounds from the pastry.
4. Preheat the oven to 170C/150C fan/gas 3.
5. To make each pasty, take a pastry round and wet the edges with some of the beaten egg. Place a tablespoon of the filling into the lower middle of each of the circles, fold over the other half to make a semi-circle shape, then crimp the edges to seal. Brush with more of the beaten egg and place onto a baking tray. Repeat with the remaining pastry and filling.
5. Bake the pasties for 40-45 minutes, or until golden-brown and crisp. Remove and set aside to cool slightly before serving.
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