Leek Potato & Cheeze Pasty
Vegan-Gluten Free-Nut Free-Refined Sugar Free
In case you had not noticed....
It is super duper cold out here in Eastern Ontario. And what do we love more than comfort food to warm us down to our little tootsies?!?
Years of living in the damp and chilly UK had me searching for the perfect warming pasty, a traditional hand pie filled with variations of yummy stuffing, to go with a strong hot cuppa. Being back in Canada, and facing the ‘fresh’ -30C temperatures has had me craving these little parcels of joy and comfort.
And so came forth the recipe for this leek and potato pasty. Or shall we call it an Ode to the Cold?!?
As always, if something doesn’t make sense, (READ: failcakes and sending an SOS), please reach out. We want you to have the very best experience in the kitchen, feeding your family and your soul. Ready?! Onward!
This recipe makes 4 Pasties
Pre-heat your oven to 350 degrees Celsius and prepare a cookie sheet with parchment paper. Set sheet aside while you assemble these oh-so-comforting parcels of joy!
- 1 cup buckwheat flour
- ½ cup rice flour
- ½ cup tapioca starch
- 2 tbsp psyllium husk
- 1 tsp xanthum gum
- ½ tsp pink salt
- ½ cup Earth Balance buttery spread margarine
- ½ cup + 2 tbsp very cold water
- 1 ½ cups potato, cubed into small bitesize pieces
- 1 tbsp olive oil
- 1 medium leek
- 1 ½ tbsp Dijon mustard thinned with 3 tbsp mylk
- 1 ½ tsp dried thyme leaves
- ¾ tsp oregano leaves
- ½ cup shredded cheeze (we love Violife mozzarella or cheddar)
- Salt and pepper to taste
Boil the potato in salt water until soft, drain, and set aside.
Top and tail your leek, cut in half longways and slice into halfmoons. Rinse to remove dirt and set aside.
Heat a pan on medium-low, adding the olive oil, leeks and a pinch of salt. Stir until the leek softens and starting to turn golden and turn off the heat. Gently mix in the cooked cubed potatoes, Dijon, thyme, oregano, salt and pepper until everything is well mixed, then stir in the shredded cheeze. Set the pan aside, allowing the mixture to cool, while you prepare the dough.
In a bowl, sift in the flours, starch, psyllium husk, xanthum and salt, stirring the dry mixture well. Cut in the buttery spread in small bits and use a knife or pastry cutter to keep cutting the mix until it resembles breadcrumbs. Slowly add the very cold water into the mix, cutting it with a knife or pastry cutter (do not stir with a spoon!). The crumb should be moist. If it feels a bit dry, add additional cold water, one tablespoon at a time. The dough should be a little sticky, because if the dough is too dry, it will crack as we try and fold it.
Gently form the breadcrumb like mixture into a ball, then divide the dough into 4 equal parts (about 110g each) and shape each portion into a ball. On a well floured countertop, you can use the palm of your hand or a floured rolling pin to shape the dough into a circle. Spoon ¼ of the filling mixture onto half of the circle of dough, leaving the edges clear of filling. Fold the other half of the circle over the filling, lining the edges up to the bottom side. You should now have a half moon shape where you can crimp the edges of top and bottom together, encasing the filling. If the edges are not sticking, use a little water on the inside of the edges then press together. I like to go around with a fork to crimp them, but it isn’t necessary. Place the pasty on your prepped cookie sheet, or a reusable oven mat, and repeat with the other three portions of dough and filling. Once you have all four ready and on the cookie sheet, place in the pre-heated oven for 27-30 minutes. They should be a light golden brown when they are done.
Remove from the oven and let the pasty parcels stand for ten minutes. These are best eaten right away, but be careful, they are steamy in the middle!
If you have a go at making these, don’t forget to share with us on social media!! #feelingcheeky