Cheese, Apple and Potato Pasties

• cold butter↗300g g
• plain flour↗500g g

  plus extra for dusting

• medium potatoes2

  (about 400g), halved and thinly sliced

• Granny Smith apples↗3

  peeled and sliced

• hard cheese↗350g g

  grated (suitable Lincolnshire Poacher or Cornish cheddar)

Step-by-step instructions

1. 1

   Line a baking tray with parchment paper. Cut 250 g of butter into cubes and place in a mixing bowl. Add the flour, 1 tsp salt and 1½ tsp black pepper and rub together with your fingers until the mixture resembles fine crumbs, or use a food processor. Add 8 tbsp cold water, then knead by hand to form a firm, smooth dough. Cover and chill for 20 minutes.

2. 2

   Divide the dough into six equal pieces and shape each into a ball. Chill, covered, for another 15 minutes. Meanwhile place the potatoes, apples, cheese and a little seasoning in a bowl and mix.

3. 3

   Lightly dust the work surface with flour, then roll one of the dough balls into a 22 cm diameter circle. Place one sixth of the potato filling in the centre of the circle, then pinch the edges together to form a sealed pocket. Repeat with the remaining dough balls and filling. Transfer the pasties to the prepared tray and chill for 30 minutes.

4. 4

   Preheat the oven to 220 °C/200 °C with convection/gas 7. Melt the remaining butter in a small saucepan over low heat, then brush the pasties generously with it. Bake for 20 minutes, then lower the temperature to 200 °C/180 °C with convection/gas 6 and continue cooking for another 25‑30 minutes, or until golden‑brown.