These pasties are quick and easy to make and perfect for a lunchbox or a picnic! Enjoy either hot or cold with a serving of side salad and our fabulous Beetroot & Apple Chutney.
Ingredients
- 300g plain white flour
- 200g potatoes (peeled and diced)
- 200g Godminster Vintage Organic Cheddar (grated)
- 2 onions (finely sliced)
- 1 tbsp vegetable oil
- 1 egg (beaten)
- 150g butter (cubed)
- Salt and pepper to taste
Method
- Fry the onions in a pan (using the vegetable oil) for about 5 minutes or until soft. Add the potatoes and cheese and season to taste. Set aside and allow to cool
- Pour the flour and butter into a mixing bowl and add a pinch of salt
- Using your fingertips, rub the flour and butter together until it resembles breadcrumbs
- Add 3-4 tbsp of cold water (gradually) and stir into the dough until it is well combined and sticks together
- Turn the dough out onto a floured surface and knead into a ball. Cover the pastry ball with clingfilm and allow to chill in the fridge for 15 minutes
- Preheat the oven to 220°C, 200°C fan, gas 7
- Remove the dough from the fridge and roll out onto a floured surface. Divide the pastry into 6 and roll out into rounds
- Place some of the mixture into each of the rounds. Brush the edges with water and then fold over to make a semi-circle. Press down and crimp the edge to secure the pastry
- Brush with beaten egg
- Bake for 25-30 minutes or until golden brown
