Potato, cheddar & red onion pasties
- Preparation and cooking time
- Prep:
- Cook:
- Plus chilling
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 1 large potatocut into 1cm dice
- 2 carrotscut into 1cm dice
- 300g jar caramelised onion chutney
- 1 tbsp thyme leafchopped
- 1 tbsp Dijon mustard
- 140g mature cheddargrated
- 500g block shortcrust pastry
- beaten eggfor brushing
- poppy seedsfor sprinkling
- green saladto serve (optional)
Nutrition: per serving
- kcal910
- fat51g
- saturates19g
- carbs97g
- sugars26g
- fibre51g
- protein21g
- salt3.2g
Method
step 1
Heat oven to 190C/170C fan/gas 5. Line a baking tray with baking parchment. Boil the potato and carrots in salted water for 5 mins until tender. Drain well and tip into a mixing bowl.
step 2
Add the chutney, thyme, mustard, cheese and some seasoning, and gently mix to combine. Put in the fridge to cool.
step 3
Roll out the pastry to the thickness of a £1 coin, then cut out 8 x 13cm squares. Divide the filling between the squares and brush the pastry edges with the egg. Bring together the 4 corners of each square in the middle, then press all the seams together like a square envelope. Brush with more egg and sprinkle over the poppy seeds. Put the pasties on the baking tray and bake for 30 mins until golden. Serve with a salad, if you like.
