April’s cheese of the month is…
Having received several medals over the years, we thought it about time that we tried out Dorset Red for ourselves, and it didn’t disappoint.
Made by master cheese makers at Ford Farm in the heart of Dorset, Dorset Red is a full flavoured deliciously moreish cheese. Annatto is added to farmhouse cheddar to give the signature colour. Once the cheese reaches its peak maturity it is cold smoked over oak chips for 24 hours, bestowing it with a subtle smokey flavour. This month’s recipe is a Cornish classic, enjoyed by foodies all over the UK and further afield. Leek and Smoked Cheddar pasties might be our best recipe yet- served hot or cold, the choice is yours- both are equally delicious!
April’s recipe is:
Leek and Smoked Cheddar Pasties
- 1 pack puff pastry
- Plain flour 2tbsp.
- Potatoes 300g
- 2 leeks
- Butter 25g
- Dijon mustard 2 tsp.
- Dried thyme ½ tsp.
- 1 egg
- Dorset Red 150g
- Preheat the oven to 220˚C/Gas Mark 8. Peel the potato, and cut into small, even, 1cm cubes. Boil for 6-8 minutes. Drain and leave to one side.
- Chop the leeks and gently fry with the butter for 6 minutes. Remove the leeks from the heat add the potatoes, mustard and thyme to the pan. Add the grated cheese to the leeks, mix together and season with salt and pepper to your taste.
- Cut the pastry into 2 squares roughly 25x25cm. Cut away the corners to create rough circle shapes Divide the mix into 2 and spoon into the middle of each pastry circle. Brush some beaten egg around the edges of the pastry. Lift the edges up and crimp them together with your thumb and forefinger until they are well-sealed and you have a classic pasty shape.
- Place them on the baking tray and brush with the rest of the egg wash. Cook for 25 minutes then serve golden brown and piping hot.