Potato, cheddar & red onion pasties

Potato, cheddar & red onion pasties

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(2 ratings)

Prep: 30 mins Cook: 40 mins Plus chilling

Easy

Serves 4
Cram shortcrust pastry parcels with oozing cheese and sweet onion chutney - versatile bites with a professional finish

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal910
  • fat51g
  • saturates19g
  • carbs97g
  • sugars26g
  • fibre51g
  • protein21g
  • salt3.2g
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Ingredients

  • 1 large potato, cut into 1cm dice

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 carrot, cut into 1cm dice

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 300g jar caramelised onion chutney
  • 1 tbsp thyme leaf, chopped
  • 1 tbsp Dijon mustard
  • 140g mature cheddar, grated
  • 500g block shortcrust pastry
  • beaten egg, for brushing

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • poppy seeds, for sprinkling
  • green salad, to serve (optional)

Method

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

  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.

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Comments (1)

dishymummy's picture
5

They look and taste great and did not last two minutes - my children loved them and my husband took some to work for lunch. Easy to make and have since made with different fillings.

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