Cheese, Onion and Potato Pasties

• Vegetarian

• Produce

  • 2 Onions, wedges
  • 2 Potatoes, large small

• Refrigerated

  • 1 Egg, free range

• Condiments

  • 1 tsp English mustard powder

• Baking & Spices

  • 1 Salt and pepper

• Bread & Baked Goods

  • 450 g Shortcrust or puff pastry

• Dairy

  • 280 g Mature farmhouse cheddar cheese, grated

Found on lavenderandlovage.com

Description

Ingredients

• 450g (1lb) shortcrust or puff pastry (I made my own shortcrust pastry and doubled my usual recipe)
• 2 large potatoes (peeled and cut into small, even-sized chunks)
• 2 onions (peeled and cut into wedges)
• 1 teaspoon English mustard powder
• 280g (10ozs) Mature Farmhouse Cheddar cheese (grated)
• salt and pepper
• 1 free-range egg (beaten with a little milk)
• 340g SR flour (12 ozs)
• 160g butter (6 ozs)
• cold water (to mix, about 30ml)
• pinch of salt

Directions

• Pre-heat oven to 200C/400F/Gas mark 6 and grease and/or line two baking trays/sheets.
• Bring a saucepan of water to the boil and add the potatoes and onions; place a lid on the pan and bring back to the boil before simmering the vegetables until the potatoes are soft. Take off the heat and drain over the sink, or, strain over a colander and keep the water for making soup.
• Mash the potatoes and onions together with a little milk to loosen the mixture, and then add the mustard powder and season to taste with salt and pepper. Add the grated cheese and mix well, allow to cool slightly before making the pasties.
• When you are ready to make the pasties, roll out the pastry on a floured board and cut out rounds with a saucer or small plate, they need to be about 5 (13cms) in diameter or slightly larger.
• Spoon some of the cheese and potato mixture on one half, dampen the edges of the pastry and then fold over to make a half moon shape, before sealing and crimping the edges with your fingers or the back of a fork.
• Place the pasties on the prepared baking trays/sheets and brush the beaten egg over to glaze. Snip or cut the pasty tops to make 2 or 3 slits to allow the steam to escape and bake for 20 to 25 minutes, or until the pastry is golden brown and crispy.
• Carefully take the pasties off the baking tray and allow to cool on a wire rack. Eat them warm or cold.
• Can be frozen before baking. Makes about 12 pasties according to the size saucer you use. Any leftover filing can be kept in the fridge for 2 to 3 days and be used again.
• Mix flour and salt in basin, rub in the butter until it resembles fine breadcrumbs.
• Using a knife to cut and stir, mix with cold water to form a stiff dough. Do not over mix, light of hand is best. Allow pastry dough to chill and relax for 30 minutes, in a fridge or a cool place, cover the bowl or put the pastry in some cling film.
• Turn dough on to a floured surface and knead lightly. Roll out and use as required.