The creatures of Redwall are constantly going on adventures and having picnics, and of course they need plenty of easily portable food to bring along with them. In practically every picnic basket and adventuring haversack in Mossflower, you will find at least one kind of pasty. They are filling, savory, and self contained.
These pasties are based off traditional Cornish pasties, but they don’t contain meat since Redwallers are vegetarian. I was a little concerned about making a vegetarian pasty because meat pasties use gravy to keep the contents from drying out. So, I substituted the gravy for some vegetable cream soup and added some cheese for good measure, and they turned out quite well! So go ahead and make a batch of these potato, leek and cheese pasties and pack them along on your next adventure.
Potato, Leek and Cheese Pasties - A Redwall Recipe
- 1 pie crust
- 1 potato peeled and diced
- 1 leek sliced
- 1 Tbsp. butter
- 1/2 cup cream of mushroom or cream of celery soup
- 1/2 cup cheddar cheese shredded
- 1 egg beaten
Melt the butter in a small saucepan.
Add the sliced leek and saute it in the butter until it starts to caramelize a bit.
In a separate pot, boil the diced potato until tender.
In a large bowl, combine the caramelized leek, boiled potato, cream soup, and cheese.
Cut the pie crust into individual circles, about 4 inches across.
Place about 2 Tbsp. of filling onto each pie crust circle, slightly off center.
Fold the pie circles over the filling, and crimp the edges closed.
Brush the tops of the pasties with beaten egg.
Bake at 350 degrees F for 30 minutes, or until slightly browned.