Leek Pasty Pastai Cennin Recipes

Steps:

• Peel and dice the potatoes and slice the leeks thinly.
• Simmer the potatoes and leeks together with the chicken stock, salt, and pepper and cook for 40 to 50 minutes until potatoes and leeks soft.
• Mash the vegetables or puree them in a food processor.
• Check the seasonings and reheat, adding the cream, be careful not to boil at this stage.
• Garnish with parsley.

Steps:

• Pre-heat oven to 180°C (350 F).
• Turn short crust pastry dough onto a lightly-floured work surface and cut in half. Roll the two halves out until they are the same size as dinner plates.
• Lay one round of dough on a lightly-greased baking sheet then scatter the leeks over the top (leave the edges of the pasty clear, however).
• Lay the bacon on top of the leeks then season with salt and black pepper before dotting the butter on top.
• Spread parsley, sage and egg over bacon and leek, leaving edges of pasty clear.
• Lightly brush around edge with egg/milk glaze.
• Lay the second piece of pastry on top then crimp down the edges with the tines of a fork to seal.
• Brush glaze over top crust.
• Prick the top of the pasty with the fork to make steam holes.
• Transfer to an oven and bake for about 40 minutes, until the pastry is golden and the contents are cooked.

Steps:

• Line the bottom of a pie dish with half of the pastry.
• Cover the piecrust with the finely chopped leeks and sprinkle with the sage. Season with salt and pepper.
• Lay the strips of bacon across the leeks and add the beaten egg.
• Cover with the rest of the pastry and cut a few slits in the top.
• Bake in a preheated 400 F oven for 30-40 minutes.
• Serve hot.