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Tuesday, 10 October 2017

Great Foster Bake Off - Week 6 - Pastry Week

The weeks are rolling around so quickly, I can't quite believe it's week 5 already!

We weren't really that prepared for week 5 and to be completely honest, I'm really surprised we managed to bake anything. But a pleasant surprise it was as this weeks bake is my favourite one yet!

When pastry comes to mind, I can't help but think of a pastie. Pasties are the ultimate food! So I thought I would combine my love of pasties with my favourite soup - Leek and Potato - and come up with this yummy recipe.

I used the shortcrust pastry recipe from BBC Good Food, and then I sort of just made the filling up as I went along. These really turned out so delicious, and they were scoffed up in minutes. Logan and Rori loved them so much, I think I've found their new favourite meal, which is great as pasties are so versatile and you can fill them with whatever you have in your cupboards.

The pastry was SO simple to make, it literally took 5 minutes to mix all the ingredients together! I'll be using this recipe again for mince pies at Christmas for sure.

So, here's the recipe for the filling if you'd like to give them a go!



Leek and Potato Pastie Filling

Makes enough for 6 pasties

Ingredients:

- 4 small potatoes, peeled and sliced thinly
- 1 large leek, sliced
- 2 stock cubes dissolved in 200ml water (veg, chicken or beef will work)
-  knob of butter
- 100g cheddar
- 2 tsp cornflour mixed with a bit of water
- salt and pepper

Method:

1. Heat a knob of butter in a large frying pan on a medium heat. Add the sliced leeks and fry gently for a couple of minutes. 

2. Add the sliced potatoes to the pan, along with the stock. Simmer for around 20 minutes until the liquid starts to thicken.

3. Season with salt and pepper. Add the cornflour mix and stir well. When the juice has thickened up nicely, sprinkle in the cheddar and stir.

4. Allow to cool slightly before filling your pasties!













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