Photo of Potato, leek & cheese pasties by WW

Potato, leek & cheese pasties

SmartPoints® value per serving
Total Time
1 hr 5 min
20 min
45 min


Potato(es), Raw

300 g, 2 x 150g

Low Fat Spread

2 teaspoons, level


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.


Serve these cheesy pasties ‘ploughman’s style’ with lettuce leaves, chopped celery, beetroot, pickled onions and gherkins on the side.

Start eating better than ever!