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Ingredients
- the pastry recipe on page 490
- leeks 2
- butter a thick slice
- rutabaga 7 ounces (200g)
- potatoes 14 ounces (400g)
- the leaves of a bushy sprig of thyme, chopped
- goat cheese 8 ounces (250g)
Method
- Cut the leeks in half lengthwise, then into thin slices.
- Let soften in the butter in a small saucepan over medium heat.
- Placing a layer of wax paper over the top, then covering with a lid will encourage them to steam a little and stop them coloring too quickly.
- Peel the rutabaga and the potatoes, dice them, and boil in salted water for ten minutes.
- Drain.
- When the leeks are soft, mix them with the rutabaga and potatoes and season generously with black pepper and chopped thyme.
- Crumble in the goat cheese.
- Preheat the oven to 400F (200C).
- Divide the pastry into six equal pieces.
- Roll each piece into a disk about 7 1/2 inches (18cm) in diameter (I find a plate useful here).
- Brush the edges with beaten egg and milk, then put a pile of the filling on each disk.
- Fold the dough over to make a semicircle, sealing and crimping the edges tightly.
- Transfer to a baking sheet lined with parchment paper.
- Brush the pasties with beaten egg and milk, then pierce the crust of each pastry a couple of times to make steam holes.
- Bake for fifteen minutes, then decrease the heat to 350F (180C) and bake for forty-five minutes or so, until golden.
