Potato and Leek Pasties

Instructions

1. 1

   Preheat your oven to 200°C (390°F).

2. 2

   Boil the diced potatoes in salted water until just tender, about 10-15 minutes, then drain.

3. 3

   In a pan over medium heat, sauté the thinly sliced leek with a pinch of salt until soft and translucent, about 5-7 minutes.

4. 4

   In a large bowl, combine the cooked potatoes, sautéed leek, shredded cheddar cheese, and cream. Season with salt and pepper to taste and mix well.

5. 5

   Unroll the thawed shortcrust pastry sheets and cut each sheet into quarters to make 4 squares from each sheet.

6. 6

   Divide the potato and leek mixture evenly among the squares, placing it on one half of each square.

7. 7

   Brush the edges of the pastry with the beaten egg, fold the pastry over the filling to form a triangle, and press the edges to seal.

8. 8

   Crimp the edges with a fork for a decorative touch and to ensure the pasties are well sealed.

9. 9

   Brush the top of each pasty with the remaining beaten egg to give them a golden color when baked.

10. 10

    Place the pasties on a baking sheet lined with parchment paper.

11. 11

    Bake in the preheated oven for 20-25 minutes or until the pasties are golden brown and crisp.

12. 12

    Remove from the oven and let cool slightly before serving.