I have made these mini pasties on numerous occasions. Made these recently on our twitteratti walks! If there is some leftover mixture. I add some chopped bacon and a white sauce to cooked pasta, cover with cheese and pop in the oven. Quick easy supper and is delicious 🙂

Pre heat oven to 190 and lightly grease 2 baking sheets

Ingredients
2 leeks, cleaned and finely sliced
3oz peeled cooked chestnuts chopped
4oz ricotta
4oz Stilton crumbled
1tbsp chopped parsley
1 pack ready rolled short crust pastry
1 egg beaten

Method
Melt a generous knob of butter and gently fry the leeks until soft.
Mix the chestnuts, ricotta, Stilton, parsley. Add salt and pepper to taste and stir in the leeks.
Using a small pastry cutter, cut out rounds. Brush the edges with egg and place a heaped teaspoon of the mix in the centre of each pastry round. Bring up each side to meet in the middle and pinch to seal. Place on baking tray and brush with beaten egg. Bake for 25-30 mins or until golden.