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Get ready for the Lincolnshire Show and make these delicious picnic pasties, perfect for your pack up. The combination of cheese and leeks is a classic for good reason and these pasties also feature locally sourced ingredients. Enjoy!
50g margarine or lard
175g plain flour
25g wholemeal flour
Pinch of salt
Squeeze of fresh lemon juice
1 dessertspoon olive oil
2 leeks, chopped
2 medium potatoes, cubed, cooked in a little veggie stock
100g Lincolnshire Poacher cheese or Cote Hill Red cheese
1 Lincolnshire egg, beaten
1. Preheat the oven to gas mark 4/180°C/fan 160°C. Make the pastry by cubing the butter and margarine or lard and adding to the flours. Process or rub in by hand until the mix resembles fine breadcrumbs. Add salt and lemon juice, then slowly add cold water until the mix clumps to a dough. Wrap in clingfilm and rest in the fridge for half an hour.
2. While the pastry is chilling, prepare the filling. Heat the oil and butter in a pan and add the chopped leeks. Season and cook until soft. Add cubed, drained potatoes and cook for a few minutes more. Leave to cool. Then stir in your choice of cheese. Season to taste.
3. Roll out the pastry and cut into circles of 14cm or smaller. Spoon filling into centre of each circle, brush one edge with egg wash, then bring up edges into a semi-circle and pinch to seal. Brush each pasty with egg wash.
4. Place the pasties on a baking tray lined with parchment and cook in the oven for 20–25 minutes, until golden. Allow to cool on a rack.
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