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1
Cut the leeks in half lengthwise, then into thin slices.
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2
Let soften in the butter in a small saucepan over medium heat.
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3
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.
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4
Peel the rutabaga and the potatoes, dice them, and boil in salted water for ten minutes.
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5
Drain.
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6
When the leeks are soft, mix them with the rutabaga and potatoes and season generously with black pepper and chopped thyme.
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7
Crumble in the goat cheese.
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8
Preheat the oven to 400F (200C).
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9
Divide the pastry into six equal pieces.
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10
Roll each piece into a disk about 7 1/2 inches (18cm) in diameter (I find a plate useful here).
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11
Brush the edges with beaten egg and milk, then put a pile of the filling on each disk.
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12
Fold the dough over to make a semicircle, sealing and crimping the edges tightly.
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13
Transfer to a baking sheet lined with parchment paper.
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14
Brush the pasties with beaten egg and milk, then pierce the crust of each pastry a couple of times to make steam holes.
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15
Bake for fifteen minutes, then decrease the heat to 350F (180C) and bake for forty-five minutes or so, until golden.
