• 75g butter, diced
• 1 leek, chopped
• 2 celery sticks, diced
• 2 potatoes, diced and boiled until soft
• ½ flat leaf parsley, chopped
• 400g Cooked-in-Bag Goolwa PiPiCo Pipis, de-shelled
• ½ bunch dill, chopped
• 2 tablespoons thickened cream
• 6 puff pastry discs, 10-12 cm in diameter

IMPORTANT: This recipe was created for use with Goolwa PiPiCo's Pre-Cooked Ready to Serve 400g packs.

1. Bring pan to a medium heat, add butter and sauté the leek and celery
2. Add potato, parsley and de-shelled pipis, dill and cream. Season to taste
3. Place in the fridge to cool
4. While waiting, pre-heat oven to 180 °C
5. To make the pipi pasty, place 1 heaped tablespoon of pasty mix in the center of a pastry disc and use a fork or squeeze together the edges to form a semi-cricle shape
6. Egg wash pasty
7. Chill in fridge for 20 minutes to reset pastry
8. Place on a tray with some baking paper and put in the oven for approximately 12 minutes
9. Serve with aioli or mayonnaise