For 4 to 6 pasties you will need:
1 Pack of Justrol puff pastry
2-3 medium waxy potatoes peeled and cut into 6-8mm cubes
1 large leek cut into 5mm slices
1 x 250 gram block of Red Leicester cheese - grated
1 egg - beaten for brushing
Butter for frying
Flour for dusting
- Par boil the potato cubes in salted boiling water for 5-6 mins and refresh under cold water
- Sauté the leeks in butter for 5-7 minutes until starting to soften
- Add the potatoes and grated cheese to the leeks and stir until the cheese is starting to melt. Season and keep warm
- Unroll the pastry sheets onto a floured surface and roll them out until slightly thinner with a floured rolling pin
- Using a small plate as a template to cut a circle from the pastry sheet
- Brush the edges of the circle with a little water
- Spoon some of the filling into the middle of the circle leaving about 1 1/2 inches all round
- Fold the circle in half so the edges meet and crimp them, rolling the edge to form a pasty crust
- Repeat until the pastry and filling is all used
- Place the pasties on greaseproof paper on a baking tray
- Brush the tops and crust with the beaten egg
- Poke a small hole in the top of each pasty with a knife
- Bake in the middle of a preheated oven at 190c for 20-25 minutes until the pastry puffs up and the outsides are golden
- Eat the lot once they are cool enough!
You will need:
400g Rhubarb (the pinker the better)
- Chop the rhubarb into 2cm chunks and put into a large kilner jar or similar with the sugar and gin.
- Give it a shake and store somewhere dark and cool for 1 to 2 weeks until the gin turns pink and the rhubarb turns green. The pinker the rhubarb, the pinker your gin. You can give it a swirl every now and then.
- When its ready strain it back into the original bottle.
Note: I used a 70CL bottle and its quite sweet but you still get the rhubarb sharpness, maybe cut the sugar down a little if you don't have my sweet tooth.