Introduction

These Welsh-inspired mini pies are grilled to perfection on the Arteflame, giving them an irresistible crispy cheddar crust while preserving the tender leek and potato filling. Cooking them on the flat-top griddle enhances their flavor and texture, making them a go-to for your next cookout.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup cold butter, cubed
• 1 cup sharp cheddar cheese, shredded
• 1/4 cup cold water
• 1 large leek, finely chopped
• 2 medium potatoes, diced small
• 2 tbsp butter (for cooking)
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1 egg (for egg wash)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour vegetable oil onto three paper napkins and place them in the center of the grill.
2. Stack firewood over the napkins and light them.
3. Allow the fire to build, and in about 20 minutes, the grill will be ready for cooking.

Step 2: Prepare the cheddar pie crust

1. In a mixing bowl, combine flour and cubed butter.
2. Work the butter into the flour until it forms a coarse texture.
3. Mix in the shredded cheddar cheese.
4. Add cold water and knead until a dough forms.
5. Wrap the dough and let it rest while preparing the filling.

Step 3: Cook the leek and potato filling

1. Melt 2 tbsp butter on the flat-top griddle near the center for optimal heat.
2. Add chopped leeks and sauté until softened.
3. Stir in diced potatoes, cooking until tender and slightly crispy.
4. Season with salt, black pepper, and smoked paprika.
5. Remove from the grill and let the filling cool slightly.

Step 4: Assemble the mini pies

1. Roll out the dough and cut out circles for the base and top of the pies.
2. Place filling onto each dough base and seal with another layer of dough.
3. Crimp the edges and brush the tops with egg wash.

Step 5: Grill the mini pies

1. Place the pies on the flat-top cooktop, closer to the center for a crispier base.
2. Cook for about 10 minutes per side, flipping carefully to achieve a golden finish.
3. Move pies to a cooler section of the griddle if they brown too quickly.
4. Remove from the grill and let them cool for a few minutes before serving.

Tips

• Grill the pies closer to the center for a crispier crust but move them outward if they're browning too fast.
• Use a spatula to carefully flip the pies to avoid breaking them.
• Brushing the tops with an extra layer of egg wash before flipping ensures a deeper golden crust.

Variations

1. Bacon & Cheddar: Add crispy bacon bits to the filling for a smoky, rich bite.
2. Spicy Jalapeño: Mix in finely chopped jalapeños for a kick of heat.
3. Caramelized Onion & Gruyere: Replace cheddar with Gruyere and add caramelized onions for a deeper sweetness.
4. Mushroom & Thyme: Sauté mushrooms with fresh thyme for an earthy twist.
5. Blue Cheese & Walnut: Add crumbled blue cheese and toasted walnuts for a bold flavor contrast.

Conclusion

These flame-grilled Welsh mini pies bring a unique, smoky crispness that only an Arteflame grill can achieve. They are easy to make, rich in flavor, and packed with texture. Whether you're entertaining guests or enjoying a cozy evening outdoors, these mini pies will steal the show!

Best pairings

• A crisp apple cider to complement the cheddar and leeks.
• Grilled asparagus or charred Brussels sprouts for a smoky vegetable side.
• A side of spicy mustard or tangy chutney for an added flavor boost.
• A full-bodied white wine, such as a Chardonnay, to balance out the richness.