Giant Cheese, Onion and Leek pasty

Easter2

Prep Time: 10 | Cook Time: 20 | Ready: 30 | Servings: 2




Step by Step


Recipe Ingredients
Leftover pastry from tart
Reserved leeks from tart roughly sliced
1 onion finely chopped
80g vintage cheddar and leek cheese
1tbsp fresh thyme
1/2 tbsp mustard seeds
1tbsp wholegrain mustard
Poppy seeds (optional)
1 egg (beaten for glazing)
Recipe Directions
Heat oven to 180C fan
Gather the remaining pastry together, and roll out to a rough circle shape and place on a baking tray.
Soften onion in a frying pan
In a bowl, crumble the cheese, chop remaining bits of leek, add herbs, mustard seeds and mustard, then stir in cooled onions. Mix together.
Place all the ingredients on one half of the pastry, leaving a border all around the edge.
Egg wash edges, and lift top half of pastry down over the bottom. Press edges to seal, and neaten edges to a semi circle shape. Seal the edges by pressing a fork all the way around.
Slice 3 small slits in top of the pasty to let the heat escape, then egg wash and scatter with some poppy seeds.
Bake for 15-20minutes until golden brown.