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Fresh from the garden to the kitchen

Hairy Dieter’s Cheese, Leek and Onion Pasties

pasties

On February 8, 2019 By Rebecca Field

When I first posted an image of these pasties on our Facebook page, I had demands for the recipe. I apologise for the delay in posting them up but we were away in Argyll, just outside Oban running our West Highland Winter Munros trip, then in Knoydart for the winter expedition, followed by Easter.

A batch of these pasties made a great lunch in the bus on the way down to meet the guests. Even Gregor managed to eat a whole one – they’re a big hit with the whole family. Surveyed the clients to see if they’d like them as packed lunch options and there was some enthusiasm. I think they’d be more enthusiastic if they’d tasted them first. At least they are less likely to spill their contents all over the hill than sandwiches.

Hairy Dieter’s Cheese, Leek and Onion Pasties

Makes 8

400g potatoes, peeled and cut in rough 2cm chunks

300ml cold water

1/2 veg stock cube

350g leeks

1 medium onion

500g premium white bread mix

100g mature cheddar

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 veg. stock cube and set over a high heat. Bring to the boil and cook 5 mins. Add the leek and onion to the pan with the potato and stock and return to a fast simmer. Cook for another 8 mins until the veg are tender and all liquid has evaporated. Stir regularly then remove from heat and set aside to cool.

To make the “pastry” cases, make the bread dough by hand until smooth and elastic, according to the packet instructions. Follow the directions up to the point at which the dough is shaped ready for baking. 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. Stir the grated cheeese into the cooled potato mixture and season with lots of black pepper. Preheat oven to 220oC.

Spoon 1/8th of filling mixture on to one of the dough circles, leaving a 2cm gap at each end. Lightly brush all around the edge of the dough with milk. Bring up the sides around the filling and press the edges together to seal firmly. Crimp edges neatly.

Put pasty on baking tray and make rest. Brush pasty with more milk to glaze. Bake for 15 minutes, then cover with foil and bake for futher 10 mins. Serve warm or cold.

Mini pasties are also possible.

mini cheese & potato pasties

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