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Potato, cheddar & red onion pasties

Potato, cheddar & red onion pasties

A star rating of 4 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus chilling
  • Easy
  • Serves 4

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

  • Freezable
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal910
fat51g
saturates19g
carbs97g
sugars26g
fibre51g
protein21g
salt3.2g
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Ingredients

  • 1 large potato , cut into 1cm dice
  • 2 carrots , cut into 1cm dice
  • 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
  • poppy seeds , for sprinkling
  • green salad , to serve (optional)

Method

  • STEP 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.

  • STEP 2

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

  • STEP 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.

Recipe from Good Food magazine, October 2012

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A star rating of 4 out of 5.3 ratings
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