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Leek and Smoked Cheese Pasties

Here is another recipe for pasties for you to try — and love, we’re certain! Leeks are sautéed until meltingly tender, then combined with smoked English cheddar, which renders a flavorful filling that is ‘meaty’ even though it doesn’t contain any. Our Pastry Dough works perfectly here, providing a casing that is delicate in its crispness, but sturdy enough for toting along to . . . wherever you like, even if it’s only as far as the kitchen table!

Leek and Smoked Cheese Pasties

2 tbs. butter
1 large leek, white and light green part thinly sliced, rinsed, and drained
6 oz. smoked English cheddar, cut into ¼“ dice
1 tbs. fresh, chopped sage
1¾ oz. fresh breadcrumbs (about 1 cup)
2 eggs
double recipe Pastry Dough (or use store-bought pie crust)

Melt the butter in a heavy pan over high heat, add the leeks and stir, then turn down the heat to low. Cook for 15-20 minutes until very tender and beginning to lightly brown, stirring occasionally. Transfer to a bowl to cool.

Stir in the cheese, sage, breadcrumbs, and one beaten egg. Combine well.

Roll out a small amount of the pastry to less than ¼ “ thick and cut out a 6” circle (use a saucer as a template). Brush the edge with beaten egg. Put a heaping spoonful of the filling onto the circle and bring the edges together, crimping along the top to seal. Place on a parchment-lined baking sheet. Repeat with remaining dough to make 6 pasties in all. Place the baking tray in the fridge to chill for 30 minutes.

Heat the oven to 400°F. Brush the pasties all over with more beaten egg and bake for 25-30 minutes. Serve hot or at room temperature.

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