Recipes

Potato, Leek and Red Leicester Pasties



For 4 to 6 pasties you will need:

1 Pack of Justrol puff pastry
2-3 medium waxy potatoes peeled and cut into 6-8mm cubes
1 large leek cut into 5mm slices
1 x 250 gram block of Red Leicester cheese - grated
1 egg - beaten for brushing
Butter for frying
Flour for dusting

Method:
  1. Par boil the potato cubes in salted boiling water for 5-6 mins and refresh under cold water 
  2. Sauté the leeks in butter for 5-7 minutes until starting to soften
  3. Add the potatoes and grated cheese to the leeks and stir until the cheese is starting to  melt. Season and keep warm
  4. Unroll the pastry sheets onto a floured surface and roll them out until slightly thinner with a floured rolling pin
  5. Using a small plate as a template to cut a circle from the pastry sheet
  6. Brush the edges of the circle with a little water
  7. Spoon some of the filling into the middle of the circle leaving about 1 1/2 inches all round
  8. Fold the circle in half so the edges meet and crimp them, rolling the edge to form a pasty crust
  9. Repeat until the pastry and filling is all used
  10. Place the pasties on greaseproof paper on a baking tray
  11. Brush the tops and crust with the beaten egg
  12. Poke a small hole in the top of each pasty with a knife
  13. Bake in the middle of a preheated oven at 190c for 20-25 minutes until the pastry puffs up and the outsides are golden
  14. Eat the lot once they are cool enough!
Rhubarb Gin

You will need:

70cl Gin
400g Rhubarb (the pinker the better)
250g sugar

Method:
  1. Chop the rhubarb into 2cm chunks and put into a large kilner jar or similar with the sugar and gin.
  2. Give it a shake and store somewhere dark and cool for 1 to 2 weeks until the gin turns pink and the rhubarb turns green. The pinker the rhubarb, the pinker your gin. You can give it a swirl every now and then.
  3. When its ready strain it back into the original bottle.
Note: I used a 70CL bottle and its quite sweet but you still get the rhubarb sharpness, maybe cut the sugar down a little if you don't have my sweet tooth.




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