Bacon, Leek and Potato Pasties with a Cider Pastry (#GreatBloggersBakeOff2014 Week #7)
Author: Jenny Paulin
Cook time:
Total time:
Serves: 5
Ingredients
*FOR THE PASTRY*
250g wholemeal flour
pinch of black pepper
1 tsp dried thyme
100g unsalted butter cut into cubes
cold cider (optional as you can use cold water) - approx 80ml but you may need less or more
*FOR THE FILLING*
2 small potatoes (purple ones are optional of course! Std white variety is fine), diced into small
pieces
2 leeks, chopped and diced into same size pieces as the potatoes
150g smoked bacon lardons/rashers cut into small cubes same size as the leeks and potatoes
1 eating aplpe, peeled and cut into cubes same size as the veg and bacon
enough cider to cook the potatoes in so approx 200ml
thyme
black pepper
1 tbsp double cream
1 tbsp cream cheese
1 tsp olive oil
50g grated cheese
1 beaten egg
small amout of milk in a cup
Instructions
*TO MAKE THE PASTRY*
Rub together the flour and butter until it resembles fine breadcrumbs
Stir in the pepper and thyme
Using a knife birng the mixture together with the cider - adding a little at a time until the mixture becomes a dough. Using your hands bring the dough together into a ball and then take a piece of cling film or grease proof paper and dsut with flour and wrap the pastry ball in it and chill in the fridge for at least 1 hour.
*TO MAKE THE FILLING*
Using the cider, par boil the potatoes for about 5 minutes then drain
Meanwhile, heat the oil over a moderate heat and cook the bacon and leeks for a couple of minutes and then add the potatoes, apples and thyme and continue to cook for a further 5 minutes.
Add the cream and cream cheese and str well and season to taste with black pepper.
Leave to cool
*ASSEMBLE THE PASTIES*
Pre heat the oven to 180OC / 160oC (fan)
Take the pastry from the fridge and dust a work surface with flour and roll out the dough to about ½ cm in thickness. Using a sdie plate cut out 5 circles
In the centre iof each circle, add the filling there will be enough for the 5
Top each filling with some grated cheese
Brush the side of the circile that will be your crimped side with a little milk (to act as a pastry 'glue') and then pull half the pastry circle over to the other side to make your pasty shape, and then stick down around the edges, and crimp with your fingers to ensure its sealed
Glaze with your beaten egg
Cook in the oven for about 40 minutes until golden brown and the pastry is cooked
Serve hot, warm or cold and enjoy.
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2014/09/bacon-leek-and-potato-pasties-greatbloggersbakeoff2014-week-7.html