Cheese and Onion Pasties

Shopping list

• 350 g plain flour — plus extra for dusting

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• 175 g cold butter — diced

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• 5 tbsp cold water

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• 400 g floury potatoes — peeled and diced into 1cm cubes

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• 150 g mature cheddar cheese — grated

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• 1 piece onion — finely chopped

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• 30 g butter — melted

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• 1 tsp black pepper — freshly ground

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• 1 piece egg — beaten, for glazing

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Step by step

1. 1

   Rub the diced cold butter into the flour with your fingertips until the mixture resembles fine breadcrumbs. Add the cold water one tablespoon at a time, mixing with a knife, until the dough just comes together. Wrap in cling film and chill for 30 minutes.

2. 2

   Meanwhile, bring a pan of water to the boil. Add the diced potato and cook for 5 minutes until just tender but not fully soft. Drain well and allow to cool slightly.

3. 3

   In a large bowl, combine the cooled potato, grated cheese, chopped onion, melted butter and black pepper. Mix gently to coat everything evenly.

4. 4

   Preheat your oven to 200°C (180°C fan). Line a large baking tray with baking parchment.

5. 5

   Roll the pastry out on a lightly floured surface to about 3mm thick. Cut out six 18cm circles using a saucer or small plate as a guide.

6. 6

   Divide the filling evenly among the pastry circles, mounding it in the centre. Brush the edges with a little beaten egg, then fold each circle in half to form a semi-circle. Press and crimp the edges to seal tightly.

7. 7

   Place the pasties on the prepared tray. Brush the tops with beaten egg and cut a small steam vent in each one.

8. 8

   Bake for 25– 30 minutes until deep golden brown. Cool on a wire rack for at least 10 minutes before serving warm or at room temperature.