Parsnip, leek, sage & blue cheese pasties

Method

• step 1

  To make the pastry, tip the flour into a food processor with ½ tsp fine sea salt and the butter. Pulse until it resembles fine breadcrumbs, then add the egg and 6 tbsp cold water. Pulse again and add more water, 1 tsp at a time, until it forms into a ball. Bring together using your hands, cover, and chill for at least 1 hr. Will keep chilled for up to two days.

• step 2

  Heat the butter and oil in a frying pan over a medium heat and cook parsnips, partially covered and stirring occasionally, for 10-15 mins until softened. Stir in the mushrooms and cook for 8-10 mins until most of the water has evaporated. Add the leeks and sage, and turn up the heat to medium-high. Fry for 8-10 mins until the leeks have softened. Sprinkle over the flour and mix, then slowly pour in the stock. Bring to a simmer and season. Cook for 2-3 mins until reduced slightly. Leave to cool.

• step 3

  Lightly dust a work surface with flour and roll out the pastry to the thickness of a £1 coin. Cut out 12cm circles, re-rolling any offcuts, and repeat. Mix the blue cheese with the cooled veg mixture.

• step 4

  Heat the oven to 200C/180C fan/gas 6. Line a large baking tray with baking parchment. Spoon 2 tbsp of the filling over one half of each pastry circle, leaving a 1cm border. Brush egg over the border and fold the bottom half over the filling, flattening it slightly. Crimp the edges and put on the tray. Repeat with the remaining filling and pastry. Brush with the remaining egg and sprinkle over the nigella seeds and sea salt. Will keep frozen for two months.

• step 5

  Bake for 25-30 mins until golden brown (40-45 mins from frozen). Cool for 10 mins before serving. Will keep chilled in an airtight container for up to three days.