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Leek and potato turnovers
Makes 4 Cakes, Bread and Pastries
Ingredients
- 250g wavy white potatoes, peeled and cut into 5cm chunks
- 1tbsp salted butter
- 2 medium leeks, trimmed, washed and thinly sliced
- 2tsp dried rosemary, plus extra to sprinkle
- splash white wine (optional)
- 100g mature cheddar, grated
- 5tbsp cream cheese
- 320g ready-made all-butter puff pastry
- flour, to dust
- 1 medium egg, beaten, to brush
Method
Cook the potatoes in boiling salted water until tender, then drain. Melt the butter in a large frying pan over a low-medium heat, add the leeks and fry for 10 minutes until softened but not browned, then add the cooked potatoes, rosemary and some salt and pepper. Increase the heat to medium. Add the wine, if using, then add the cheddar and cream cheese. Stir until combined into a creamy mixture. Set aside to cool.Preheat the oven to 220C/ 200C F/Gas 7 and line two or three large baking trays with baking paper. Roll the pastry into a 23x38cm rectangle on a floured surface and cut out four large squares of pastry – they don’t need to be perfectly even. Divide the filling among the squares, placing it over one half of each square. Brush a little egg over the edges of the pastry, then seal the pockets by bringing the edges together to create triangles. Crimp witha fork to lock in the filling.
Transfer to the prepared trays, at least 5cm apart, brush with a little more egg and scatter some extra dried rosemary over. Bake in the oven for around 20 minutes until golden brown.
Leave to cool slightly on a wire rack before serving. The turnovers will keep well in the fridge in an airtight container for up to 2 days.
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