- 1 large potato, cut into 1cm dice
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 2 carrots, cut into 1cm dice
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 300g jar caramelised onion chutney
Unlike a pickle which should be vegetable-based, a chutney should be fruit-based. This means…
- 1 tbsp thyme leaf, chopped
- 1 tbsp Dijon mustard
- 140g mature cheddar, grated
- 500g block shortcrust pastry
- beaten egg, for brushing
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- poppy seeds, for sprinkling
- green salad, to serve (optional)
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.