Cloud hand pies?! What are these? I’m calling them cloud hand pies because, though rich, biting into on of these is like biting into a fluffy little cloud! They turned out so much better than I expected: so worth making!

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Note: I miss cut the top and smoothed it over, hoping it wouldn’t notice but the gap opened up on cooking. It wasn’t meant to have a face, but look how happy it is!

As soon as spring arrives, it’s time for sweet, buttery leeks. I combined this with lovely, earthy swede and chorizo for some added flavour and richness. The combination works perfectly.

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1/2 a swede
2 leeks
3 tbsp butter
1 tbsp olive oil
1 tbsp cream
salt and pepper
100g chorizo (sausage or chunks)
200g shortcrust pastry

Cube the swede into roughy 1 inch chunks. Bring a large pan of water to boil and reduce to a simmer. Add the swede and simmer for 10 minutes or until soft. Drain.
While the swede cooks, add the oil to a large frying pan and begin to heat. Slice the leeks into 1 cm pieces and add to the pan over a medium heat. Stir until the leek begins to soften, then add 1 tbsp butter and coat the leek in melted butter. Cook for a further 5 minutes until the leek is soft.
Place swede and leek into a food processor with the remaining butter and cream and process until smooth but leaving some of the leek in larger pieces. Season with salt and pepper.
If the chorizo is in sausage form, slice it into 1/2cm slices.
Roll out the pastry to about the width of a 10p coin.


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