Leek and Potato Pasty
A savory vegetarian pasty perfect for lunch or dinner.
Ingredients
- 12 oz Puff pastry
- 2 ea Leeks choppped
- 1 ea Onion, chopped
- 8 oz Potatoes
- 1 tbsp Extra virgin olive oil
- 1 tbsp All-purpose flour
- 4 fl oz Vegetable stock
- 4 tbsp Half and half
- 3 tbsp Fresh dill, minced
- 1 ea Eggs - beaten
Instructions
- Preheat the oven to 375ºF
- Chop the onion and leek. peel the potatoes and parboil until just tender. Set the potatoes aside to cool then dice them.
- In a skillet heat the oil and saute the leek and onion for 5 minutes until soft. Stir in the flour then slowly add the stock, cream and dill. Bring to a oil, stirring continuously until thickened. Add the potatoes, mix well and set aside to cool.
- Roll the puff pastry out to a rectangle 12 x 18 inches and cut into 6 squares. Divide the filling between the squares. Brush the pastry edges with the beaten egg and fold to form a triangle. Seal the edges with a fork. Brush the tops with beaten egg and bake for 20-25 minutes