Minted Leek and Feta Pasties

I made these tempting little pasties with my grandsons aged 11 and 8; fun to do and very easy although there was a bit of advance preparation before the stuffing and baking began. They truly are delicious and would be perfect for a pic-nic (if that ever happens).

Makes 16
Prep: 45 min
Cook: 15 min

500g trimmed leeks
25g butter
splash vegetable oil
10 mint leaves
100g Greek feta cheese
320g Jus-rol puff pastry sheet
1 egg
100g Greek feta cheese

Trim and slice the leeks in thin rounds. Agitate in cold water and drain. Melt the butter in a spacious, lidded pan with a splash of vegetable oil. Stir in the leeks with a generous pinch salt. Reduce the heat to medium-low, cover the pan and cook, stirring occasionally, for about 10 minutes until limp and juicy. Cook uncovered to drive off the liquid. Chop the mint and stir it into the leeks. Leave to cool.

Lightly roll the pastry on its sheet and keeping your 10.5cm (approx) cookie cutter nudged close, cut approx 12 circles. Gather up the trimmings and roll again; you should get a further 3 or 4. Whisk the egg in a small bowl and have water in a ramekin. Have ready a pastry brush and a parchment-lined baking sheet, the cooled leek in a bowl and the feta crumbled in another. Hold a circle of pastry on curved flat of your hand. Paint a 1cm border with water. Place a scant desert spoon cooled leek in the middle and top with a crumble of cheese. Cup your hand so the pastry closes slightly, pinch together in the middle, then seal by pinching the edges firmly. Paint with egg wash. Make a few steam holes with a fork. Space apart on the baking sheet. Bake at 220C/gas mark 7 for 15-20 minutes, checking after 15, until puffed and golden. Eat immediately or reheat for 5 minutes in a hot oven.