- 1 sheet of shortcrust pastry
- 1 tbs tamari OR 1 tbs melted butter and a pinch of smoked paprika to coat pastry
- For the Filling:
- 1 leek, diced finely
- 4 Maris Piper potatoes, cut into 3 cm (1¼ in) chunks
- 2 large carrots, chopped finely
- 1 tbs butter
- 3 cloves garlic
- Salt and freshly ground black pepper, to taste
- Handful of grated cheese for each pasty, optional
- For the Herbs:
- 1 tsp dried rosemary
- 1 tsp dried thyme
- ½ tsp dried sage
To celebrate St. David’s Day, we have a Welsh vegetable oggie (pasty) recipe from British Leeks for you to try with your friends or family.
- Add the leeks, potatoes and carrots to a saucepan with the butter and garlic and sweat down on a medium heat for around 6 to 7 minutes before adding the dried herbs.
- Stir the mix of vegetables through and season with salt and pepper then remove from the heat.
- Pre-heat the oven to 200 deg. C., 400 deg. F., Gas Mark 6 and line a baking tray.
- Prepare the pastry by rolling out on to the prepared baking tray. Divide into 4 squares then roughly cut a circle shape in each square.
- Once the vegetable mixture has cooled slightly, add a good scoop to each circle, then fold the circle in half and twist the edges together to create a seal.
- Using a pastry brush, coat the pastry with the tamari or a mix of melted butter and paprika. Then pop in the oven for 25 minutes, until nicely browned.
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