Potato, cheddar & red onion pasties

• large potato↗1

  cut into 1cm dice

• carrots↗2

  cut into 1cm dice

• 300g jar caramelised onion chutney g
• thyme leaf↗1 tbsp tbsp

  chopped

• Dijon mustard↗1 tbsp tbsp
• mature cheddar↗140g g

  grated

• block shortcrust pastry↗500g g
• beaten egg

  for brushing

• poppy seeds↗

  for sprinkling

• green salad

  to serve (optional)

Step-by-step instructions

1. 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.

2. 2

   Add the chutney, thyme, mustard, cheese and some seasoning, and gently mix to combine. Put in the fridge to cool.

3. 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.