Mushroom and leek pasties

1.If using ready-rolled pastry, thaw then roll to make it a little thinner. If using a block of pastry, roll to approx. 6mm thick.

2.Cut out 6 rounds 12-13cm in diameter. You will need to stack scraps and re-roll them to get enough rounds. Refrigerate pastry rounds on a tray for 15 minutes, then reroll them in one direction to make them slightly oval shaped. If they feel soft, refrigerate again.

3.To make the filling, trim leek, cut down the length, wash well, then slice thinly. Heat a medium frying pan over medium heat and add 1 tablespoon butter, then the leek. Toss leek in butter, season with salt, then add white wine.

4.Lower the heat and cook over a gentle heat partially covered with a lid for 12-15 minutes, until leeks have softened. Stir in garlic and rosemary and cook through for 1 minute. Turn off the heat.

5.Heat a large frying pan over medium-high heat and add remaining butter. Add mushrooms once it is sizzling and brown quickly on one side. Turn with tongs and brown second side (resist the urge to keep moving them around because you will lower the heat and make them stew instead of brown). Season generously with salt and pepper.

6.Mix mushrooms, leeks, parsley and sour cream together. Cool. Preheat oven to 190°C fan-forced.

7.Working with one pastry round at a time, put a large spoonful of mixture on pastry, keeping it in from the edge. Brush edge of pastry with a little water and bring the slightly longer ends up to meet in the middle. Press edges together, then crimp with your fingers. Prick pasties several times with a fine skewer near crimped top.

8.Make up the rest of the pasties, then transfer to a baking sheet lined with baking paper. If the pastry is soft and limp, chill pasties for 15 minutes.

9.Brush pasties with egg wash. Bake for about 25 minutes, or until a good golden brown. Serve hot or warm with your favourite chutney.