Potato, leek and cheese pasties

Total Time
  • Potato(es), Raw
    300 g, 2 x 150g
  • Low Fat Spread
    2 teaspoons, level
  • Leek
    3 medium, trimmed and sliced thinly
  • Mustard Powder
    ¼ teaspoons, level
  • Coarse Grain Mustard
    1 teaspoons, level
  • Egg, whole, raw
    1 large, raw, lightly beaten
  • WW White Wraps
    4 individual
  • Half Fat Cheddar Cheese
    50 g, grated
  • Poppy Seeds
    2 teaspoons, level
  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Pierce the potatoes all over with a fork, then wrap each one in kitchen paper. Microwave the potatoes on high for 8-10 minutes, until tender. Set aside to cool.
  2. Meanwhile, melt the low-fat spread in a frying pan set over a medium heat. Add the leeks and a splash of water and cook for 5 minutes or until very soft.
  3. When the potatoes are cool enough to handle, cut them in half and scoop the flesh into a bowl. Add the mustard powder, wholegrain mustard and 1 tbsp of the beaten egg. Mash until smooth, then season and stir in the softened leeks.
  4. Put the wraps on a work surface and spoon one-quarter of the potato mixture onto one half of each wrap, leaving a 1-2cm border, then scatter over the cheese. Brush the borders with some of the beaten egg, then fold in half to enclose the filling. Using the back of a fork, press down to seal the edges.
  5. Carefully slide the pasties onto a baking sheet and brush the tops with the remaining egg. Scatter over the poppy seeds and season with freshly ground black pepper. Bake for 25-30 minutes until the pasties are crisp and golden.
Cook’s Tip: Serve these cheesy pasties ‘ploughman’s style’ with lettuce leaves, chopped celery, beetroot, pickled onions and cornichons on the side.

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