Photo of Potato, leek & cheese pasties by WW

Potato, leek & cheese pasties

Points® value
Total Time
1 hr 5 min
20 min
45 min


Potatoes, Raw

300 g, 2 x 150g

Low Fat Spread

2 teaspoon(s), level


3 medium, trimmed and sliced thinly

Mustard Powder

¼ teaspoon(s), level

Coarse Grain Mustard

1 teaspoon(s), level

Egg, whole, raw

1 large, raw, lightly beaten

WW White Wraps

4 individual

Half fat Cheddar cheese

50 g, grated

Poppy Seeds

2 teaspoon(s), 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.