Leek, pancetta, and chorizo pasties, by Val Stones

Leek, pancetta, and chorizo pasties, made with homegrown leeks, is the final recipe of our Plant to Plate Calendar, put together by our gardening and baking expert British Bake Off contestant Val Leek, pancetta, and chorizo pasties, made with homegrown leeks, is the final recipe of our Plant to Plate Calendar, put together by our gardening and baking experts, BBC Gardener's World’s Mark Lane and Great British Bake Off contestant Val Stones. 

Val’s thoughts and tips:  

The winters are often milder in the southwest and garlic can be seen in the garden, only being picked when needed. When I know I am making these pasties, I make extra mashed potato for another meal. If you are busy, you can use ready-made shortcrust pastry. 

This pastry can be made ahead of time and kept in the fridge for a week or in the freezer for up to three months. The pasties are ideal for serving hot or cold and are particularly good to take on a picnic or for packed lunches. If you make 12 small ones, use a 10cm cutter. Small pasties can be served as starters. 

Serving suggestions and timings: 

• Makes: 6 large pasties or 12 small  
• Preparation time: 25 minutes 
• Chilling time: 45 minutes 
• Baking time: 25-30 minutes 

What you will need  

A frying pan, a large round pastry cutter (or cut around a tea plate), two baking sheets/ silicon sheets for chilling pasties, and two baking sheets, preheated in the oven. 

Ingredients for the pastry 

• 250g plain flour  
• 125g butter, cubed  
• 1/4 tsp fine sea salt 
• 1 medium free-range egg, lightly beaten 
• 40-50 ml chilled water 

Ingredients for the filling 

• 2 trimmed leeks, finely chopped 
• 2 shallots, peeled and chopped small 
• 2 tbsp of olive oil 

• A knob of butter the size of a walnut 
• 100g chorizo sausage, skinned and diced into small cubes 
• 100g pancetta, diced 
• 100g cheddar cheese, grated 
• 1 clove of garlic, peeled and diced 

• 3 tbsp cold mashed potato  
• 2 free range eggs, lightly beaten (reserve about 2 tbsp egg for glazing the pasties) 
• 2 tbsp double cream 
• 1 tsp fresh chives, finely chopped 
• 1/4 tsp smoked paprika 

• 1/2 tsp fine sea salt 
• 6-12 twists of freshly ground black pepper 

Method 

Set the oven to 170°C fan, 200°C, gas 6; after 15 minutes, turn the oven down to 160°C fan for 15 minutes. 

1. To make the pastry, place the flour and salt in a large bowl, add the cubed butter and lightly rub the butter into the mixture until it resembles breadcrumbs 
2. Make a well in the middle of the mixture, pour in the egg and 40ml water to bind the pastry into a firm dough, and add a little more water if needed. 
3. Turn onto a lightly floured surface and knead for 20 turns to make it smooth; flatten the pastry to the size of a saucer, wrap it in film, and chill for 30 minutes 
4. Place the oil and butter in a frying pan, add the leeks and shallots and place in the pan; gently heat and stir the mixture until it is translucent but not coloured. Add the chorizo, pancetta, and garlic and cook, stirring continuously, for six-seven minutes. Turn off the heat and set it aside to cool slightly 
5. Remove the pastry from the fridge and allow it to come to room temperature for about five minutes 
6. Lightly flour a work surface, roll out the pastry to the thickness of a pound coin, and cut out six pasty rounds 
7. Place the baking sheet in the oven to heat up while you assemble the filling. To make the filling, place the mashed potato in a bowl and break up; add the cheese, egg, cream, chives, and paprika, stir well and add the onion mixture until all combined 
8. With a pastry brush, dampen the edge of a round of pastry with water. Place two tablespoons of filling mixture down the middle of a round of pastry, lift two opposite edges up and squeeze them together to begin forming the pasty; continue to press the edges until the mixture is completely enclosed in the pasty. To create the wavy edges on the pastie, place your thumb and index finger on one side of the pastry rim, and with the index finger of your other hand, push the pastry between the opposite fingers and continue down the length of the pasty to create a wave pattern 
9. Repeat this until all the pasties are completed. Place on a baking sheet, three to a sheet, and chill for 15 minutes; take out of the fridge, brush with egg wash, and then transfer the pasties to the pre-heated sheets in the oven 
10.  Bake for about 15 minutes at 170°C, then turn the oven to 160°C and cook for 15 more minutes. The pastry should be golden, and the bases should also be cooked. Cool for 10 minutes, then lift carefully onto a cooling rack or serve straight away 
11. When cool, these pasties can be stored for up to five days in the fridge or frozen for up to three months. The pasties can be eaten alone or with a salad and a few chips/fries 

With the guidance of our Plant to Plate Calendar, try out these delicious winter recipes: golden vegetable and chicken soup, chilli jam and carrot cake tray bake.