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