1. Scrub potatoes and cook in boiling, salted water until just tender.

2. Leave to cool then cut into a very small dice. Set aside.

3. Wash and chop the leeks and onion.

4. Heat oil in saucepan until it shimmers.

5. Add leeks, onion and sauté for 4 to 5 minutes, until the onions are translucent.

6. Stir in flour.

7. Gradually add stock, cream and dill.

8. Bring to boil, stirring continuously, until thickened.

9. Add the potatoes, and stir well.

10. Remove from the heat and let cool.

11. Roll out pastry into a rectangle 12 x 18 inches.

12. Cut into six 6 inch squares.

13. Divide filling between squares.

14. Brush pastry edge with beaten egg.

15. Fold over to form triangles and press with a fork to seal the pastry.

16. Brush with egg and bake in the preheated 350°F oven for 20 to 25 minutes.