Potato, leek and chorizo pasties

Serves: 6


1/2 venison chorizo finely chopped
1 pack rolled puff pastry
2 leftover potatoes
Finely sliced leek
teaspoon mild curry spices
olive oil
small knob of butter
1 beaten egg


Fry the leeks and chorizo in a little oil and butter until soft, add the spices and chopped potatoes. Combine and add generously salt and pepper to taste. Leave to cool a little.

You can vary the filling according to what you have in your fridge, try adding cheese, spinach or frozen peas.

Heat the over to 180C.

Use a bowl or small plate as a template too cut 14cm circles out if the pastry. Place a heap of mixture in the middle. Brush the edges with egg and fold over to enclose the filling.
Pinch the edges together to seal either with your fingers or a fork.

Place pasties on a non stick baking tray, brush with egg yolk. Bake in a hot oven for 40 min. Serve warm or leave to cool.