A Rutabaga and Cheese Pasty

Cut the leeks in half lengthwise, then into thin slices.

Let soften in the butter in a small saucepan over medium heat.

Placing a layer of wax paper over the top, then covering with a lid will encourage them to steam a little and stop them coloring too quickly.

Peel the rutabaga and the potatoes, dice them, and boil in salted water for ten minutes.

Drain.

When the leeks are soft, mix them with the rutabaga and potatoes and season generously with black pepper and chopped thyme.

Crumble in the goat cheese.

Preheat the oven to 400F (200C).

Divide the pastry into six equal pieces.

Roll each piece into a disk about 7 1/2 inches (18cm) in diameter (I find a plate useful here).

Brush the edges with beaten egg and milk, then put a pile of the filling on each disk.

Fold the dough over to make a semicircle, sealing and crimping the edges tightly.

Transfer to a baking sheet lined with parchment paper.

Brush the pasties with beaten egg and milk, then pierce the crust of each pastry a couple of times to make steam holes.

Bake for fifteen minutes, then decrease the heat to 350F (180C) and bake for forty-five minutes or so, until golden.