These are a favourite! They are fabulous hot as part of a main meal or even cold to go in lunchboxes, picnics, etc. They are so easy to make and takes no time at all to do, after just a short amount of time on preparation.
These are made in two parts. The pastry and the mixture. Myself, I tend to make the mixture and while that cools, I make the pastry. The pastry in the main recipe is different to the one that I use. We like the Potato Pastry that was commonly used during the war as it saves on flour when it could be hard to find/afford. We prefer the taste though. My husband says that it reminds him of the pastry used in the Clarks Pies from Bristol where he was born.
- 4oz bacon rashers, chopped and fried
- 2 leeks finely chopped and cooked (I actually only use 1)
- 8oz cooked potatoes, diced
- 1 – 2 tablespoons of parsley
Cook everything, mix together and set aside.
As a side note, this mixture on it’s own is delish!!
- 4oz Self Raising Flour
- Pinch of salt
- 1.5 – 2 oz cooking fat
- 4oz smooth mashed potato
- Little water to bind
Sift the flour with the salt. Rub in the fat well. Then add the potato and mix well. Add enough water to bind.
This is a soft pastry.
Divide the pastry into four. Roll out each piece into a circle. Put some of the filling mixture onto one half of the pastry and fold the pastry over and seal closed – it should look like a pasty.
Mine are round…mine have to be gluten free, and the gluten free flour is shite! Well, for this it is. It does the job, but it is not flexible at all. So I have to push my dough out into a round, fill it with mixture and lay another round on top, then seal. I did brush the tops of mine with a little milk. When made with regular flour, it’s perfect.
Bake in a fairly warm oven for 25 mins. I think I had my oven set to around 180C.
One thing I did do today while I was cooking this all up, was cook extra potato for tomorrow – baked fish cakes tomorrow!