300ml cold water
- 1/2 vegetable stock cube
350g leeks, trimmed and cut into 5mm slices
1 med onion, finely chopped
500g white bread mix
flour for rolling out
200g low fat extra mature cheddar, (finely grate half and dice the other half)
- 1 tbsp semi skimmed milk
freshly ground black pepper
- Put the potatoes in a large non stick saucepan and add the cold water. Crumble over the vegetable stock cube and set over a high heat. Bring to the boil and cook for 5 minutes. Add the leek and onion to the pan with the potato and stock and return to a fast simmer. Cook for another 8 minutes until the vegetables are tender and all the liquid has evaporated. Stir regularly, especially towards the end of the cooking time so the potatoes don't stick. Remove the pan from the heat and set aside to cool. Allow to cool completely before making the dough and adding the cheese..
- To make the "pastry" cases, make the bread dough by hand until smooth and elastic according to packet instructions. Follow the directions up to the point at which the dough is shaped and ready for baking. Because it is a bread dough the "pastry" won't feel as stiff as usual but it shouldn't be sticky so add a little extra plain flour if necessary. Roll the dough into 8 evenly sized balls.
- Roll out each ball of dough on a lightly floured surface into a circle about 18cm across. Turn the dough every couple of rolls so you get a good even shape, but don't worry too much as they don't have to be perfect. Stir the grated cheese into the cooled potato mixture and season with lots of black pepper. Preheat the oven to 220c/200c fan/gas 7
- Spoon 1/8 of the filling mixture on to one of the dough circled, placing it in a long heap down the centre and leaving a 2cm gap at each end. Lightly brush all around the edge of the dough with milk. Bring 2 sides up around the filling and press the edges together to seal firmly. Crimp the edges neatly.
- Put the pasty on a baking tray lightly dusted with flour and make the rest in the same way. You'll need to use 2 baking trays or bake 1 batch after the other. Brush the pasties with more milk to glaze. Bake the pasties for 15 minutes then cover them loosely with foil and bake for another 10-12 minutes or until lightly browned and hot inside. You may need to leave the lower tray in the oven for a few minutes longer than the one on the higher shelf. Serve warm or cold.
Of course, I had to tweak. Used a gluten free bread mix, which ended up being very, VERY sticky and incredibly hard to work with. I seriously thought that I'd buggered the whole thing up midway through battling with the unrollable mess. But a little perseverance paid off.
With the freefrom bread mix, these worked out at 65 ProPoints for the recipe, or 8pp each.
Going to attempt them again next week with some GF pastry mix. The bread mix was just a bit too thick for my liking, I'd be happy to 'pay' more in ProPoints for the difference. Still, very tasty, the filling was AMAZING.