Rocket and Roses Leek, Potato & Thyme Pasties ~ Wholewheat and Gluten Free Versions

Kitchen Play List: Bonnie Raitt ~ The Best of Album

Rocket & Roses Leek, Potato & Thyme Wholewheat & Gluten Free Pasties

The filling for these pasties came from a very simple desire to have a delicately savoury filling. I didn't want a filling that was packed with spices or multiple veggies and beans. I wanted a very simple pasty. For some reason my mind floated off to the horrible potato, cheese and onion pasties from history and I shuddered at how badly cooked the potatoes were and I was instantly filled with challenge. Surely it couldn't be that hard to cook potatoes nicely for a pasty. It seemed a natural progression to expand the filling with leeks..after all it is the classic combination. So out came my skillet and before I knew it I had a bubbling filling cooking away...

I made two batches as normal. One with my WW pastry and one with Jeenas Buckwheat GF Pastry. Both pastry recipes can be found by clicking the link below...

http://rocketandrosesvegankitchen.blogspot.com/2011/11/rocket-and-roses-four-root-pasties.html

Rocket and Roses Leek, Potato and Thyme filling..hot and bubbly! lol

Rocket and Roses Leek, Potato & Thyme Filling 
Filling for 16 pasties  (Original recipe from the Rocket and Roses Vegan Kitchen)


1 tsp rapeseed oil
1 med onion, chopped
2 garlic cloves, crushed
4 leeks, trimmed washed and thinly sliced
1 bay leaf
16 fol oz thick veggie stock
4 baking potatoes, peeled and finely diced
1 tsp dried thyme
salt and pepper to season to taste

In a large skillet heat the oil and add the onion, leeks, garlic and bayleaf and saute, stirring often until soft.  Add the potatoes, stock thyme and season. Bring to the boil, reduce to a simmer, cover and cook for 20 minutes.

The potatoes should be soft but not mushy. Allow to cool for assembly of the pasties. 

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Rocket and Roses Leek, Potato & Thyme Wholewheat Pasty

Rocket and Roses Leek, Potato & Thyme Wholemeal Pasties Makes 8 pasties
(Original recipe from the Rocket and Roses Vegan Kitchen) 

1 WW pastry mix, for recipe click link above
Leek, Potato & Thyme filling mix, recipe above
soya milk, for gluing

Line a large baking sheet with parchment paper and pre-heat your oven to 400'F/200'C/Gas Mark 6. 

Roll out the pastry until it's 1/4" thick and then cut out 8 x 5" circles and set them to one side. 

Take one circle and put between 1-2 tbsp of the Leek, Potato & Thyme filling on the bottom half of the circle leaving a cm rim around the edge. Using a pastry brush, coat the edge of the circle with soya milk. And stretching the pastry slightly as you lift the top part up and over the filling..measure the two edges together and press down to enclose the filling in the parcel. With the prongs of a fork or pastry press, go around the edges to seal it together properly. Place the pasty onto the baking sheet and brush over with the soya milk and then repeat with the remaining 7 circles. 

Place in the pre-heated oven and bake for 20 minutes until lightly browned. Remove from the oven and leave on the baking sheet for a couple of minutes and then transfer to a cooking rack...if eating straight away..serve with a lush salad or steamed green veggies. 

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Rocket and Roses Leek, Potato & Thyme Gluten Free Pasty

Rocket and Roses Leek, Potato & Thyme Gluten Free Pasties Makes 8 pasties
(Pasty recipe an Original recipe from the Rocket and Roses Vegan kitchen
and the pastry recipe is from jeenaskitchen.blogspot.com)

1 Buckwheat GF Pastry mix, for recipe click link above
1 Leek, Potato & Thyme filling mix, for recipe click link above
soya milk for gluing

Line a large baking sheet with parchment paper and pre-heat your oven to 400'F/200'C/Gas Mark 6. 

Roll out the pastry until it's 1/4" in thickness and cut out 8 5"x 3" rectangle pieces and gently move them to the prepared trays. Then re-roll the pastry and cut out 8 slightly large rectangles to 'blanket' the filling. This will compensate for the lack of stretch in this pastry. 

Place 2-2.5 tbsp of filling along the centre of each rectangle on the tray..leaving a good cm egde all the way around. Brush the edges with soya milk and then gently maneuver a larger rectangle over the filling and align the edges together, pressing down lightly to seal the parcel. Then using the prongs of a fork, press around the edges of the pasty to encase the filling. Brush over with soya milk and repeat with the remaining 7 pasties. 

Place in the pre-heated oven and bake for 20 minutes. Remove from oven and place on cooling racks. Once cold store in an airtight container until ready to eat. Then reheat in a microwave for 1 min 30. 

(Remember they will be quite hard on the day of making..so a waiting period is highly recommended! ~R~) 

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Enjoy! 
~R~