Dorset Red, Smoked Haddock & Leek Pasty

  • Serves: 6
  • Level: medium
  • Time: 60 mins

    • This Smoked Haddock, Leek & Cheddar Pasty is filled with MSC smoked haddock, buttery potatoes, clotted cream, leeks, and a generous handful of Ford Farm Smoked Red Leicester-style Cheddar. Baked until golden, with extra cheese melted on top. Follow along with James here


    Prepared using:

    Dorset Red Dorset Red
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    Shopping list

    • 100g Dorset Red, grated (plus extra for topping)
    • 2 fillets MSC smoked haddock, diced
    • 1 leek, finely sliced
    • 4 medium potatoes, peeled & finely diced
    • 100g bacon lardons (optional)
    • 1 tbsp fresh tarragon, chopped
    • 1 large dollop Cornish clotted cream
    • Salt & cracked black pepper, to season
    • 500g shortcrust pastry
    • 1 egg, beaten (for egg wash)

    1. Step 1

      In a bowl, combine smoked haddock, leek, potato, and (if using) bacon lardons. Season with salt, pepper, and tarragon. Mix in the clotted cream and grated smoked cheddar.

    2. Step 2

      Roll out pastry and cut into rounds (about side-plate size). Spoon a generous handful of filling into the centre of each. Fold over and crimp with your finger and thumb into a rope-like seal. Make a small slit or two in the top to allow steam to escape.

    3. Step 3

      Brush with egg wash and sprinkle with extra grated smoked cheddar. Bake at 200°C for 40–45 minutes until golden and crisp.

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