As promised a couple of days ago here’s another cheese filled recipe. This time the cheese is stilton and I’ve paired it up with broccoli and leeks for these wholemeal pasties. I set the theme for The Pastry Challenge this month as picnics just so I could have an excuse to bake pasties and fill my freezer with easy lunches that can be eaten outside on sunny days. Sadly we’ve not had that many sunny days yet in May but things seem to be looking up this weekend.
Long time readers may remember that I used to live in Plymouth, right on the border with Cornwall and baking pasties reminds me of living in the south west. Despite living in Devon for nearly 7 years I never developed a taste for the traditional meat filled pasty, I always preferred the vegetarian option when treating myself to a pasty for lunch and stilton and broccoli pasties are one of my favourites. I still haven’t quite mastered the art of pasty crimping yet though and think I need more practice!
- 600g strong wholemeal flour
- 300g cold butter, cubed
- 2 medium eggs, lightly beaten
- 4-6 tbsp cold water
- knob of butter
- 2 medium leeks, finely sliced
- 450g broccoli florets, finely chopped
- 200g blue stilton, crumbled into small pieces
- 1 egg lightly beaten with a splash of milk
- Make the pastry by putting the butter and flour in a food processor and pulsing until you get a breadcrumb texture. Then add the eggs and the water and pulse again until it starts to come together. Turn off the machine and then bring the pastry together by hand, shape into a ball, wrap in clingfilm then rest in the fridge for half an hour. Alternatively make the pastry by hand by rubbing the butter into the flour then working in the eggs and water using a round bladed knife and finish as above.
- For the filling melt the butter in a non stick frying pan over medium heat and fry the leeks until softened then remove to a bowl and leave to cool. Mix through the broccoli and stilton and season to taste with salt and pepper.
- Preheat the oven to 200°C.
- Take the pastry out of the fridge and divide into 10 pieces. Roll each piece out on a lightly floured work surface to a circle approx 20cm diameter and 3-4mm thick.
- Divide the filling between the pastry circles, then brush round the edges with the beaten egg and fold over one side of the circle to make a half moon shape and seal in the filling by crimping the edges of the pastry. Repeat for the remaining pastry circles then place the pasties on non stick baking trays and prick a few times with a fork to let the steam out and brush over the beaten egg to glaze.
- Bake for 25 minutes or until golden and the filling is piping hot and leave to cool on a wire rack.
Wholemeal flour requires more liquid than white flour when making pastry so if it feels a little dry don't be afraid to add an extra tbsp or two of water if needed.