POTATO, CHEESE AND ONION PASTIES

POTATO, CHEESE AND ONION PASTIES

1 large potato cut into 1cm dice
1 large carrot cut into 1cm dice
2 tbsps caramelised onion chutney (I used Branston)
1 tbsp thyme, chopped
1 tbsp Dijon mustard
140g mature cheddar, grated - or similar cheese
500g block of flaky pastry
beaten egg for brushing
Poppy seeds for sprinkling

I had a pack of 4 flaky pastry squares, so cut down the potato and carrot and I only made 4.

Heat oven to 190C/170C fan/gas 5. Line a baking tray with baking parchment. Boil the potato and carrots in salted water for 10 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.