adapted from WHYIAMNOTSKINNY
Yield: 4 pasties
Preheat oven: 350°
Prepare baking sheet by lining with parchment.
2 small potatoes, cut into small cubes
2 Tbsp butter
2 small leeks, white and light green part only, cleaned, split in half lengthwise and finely sliced
2 Tbsp heavy cream
1/2 tsp fresh thyme leaves
salt and pepper to taste
1 pkg (14 oz.) puff pastry
flour for dusting
3/4 cup grated Gruyere cheese
1 egg beaten
3 slices bacon, cooked crisp and crumbled
In a medium fry pan, cook the bacon until crisp. Drain and crumble.
In a saucepan boil the potatoes in salted water until tender but still holding shape. Meanwhile, melt the butter in a large saucepan. Add the leeks and cook on medium until softened, about 10-12 minutes.
Drain the potatoes. Add them to the leeks along with the seasonings. Stir in the cream. Add the bacon and stir. Set the mixture aside to cool.
On a floured surface, roll out the pastry to the thickness of about 1/8 inch. Using a small bowl with a diameter of 6 inches, cut out four to six circles.
Mix the cheese with the leek and potato mixture. Scoop about 1/4-1/3 cup of the mixture into the center of each pastry.
Brush beaten egg around the edges. Bring the opposite sides to the center and crimp the edges with fingers. During this step you will be able to determine if you have too little or too much filling. Brush a little egg over the outside of the pasties.
Place the formed pasties on a baking sheet lined with parchment paper. Bake pasties at 350° for 40-45 minutes.