POTATO, CHEDDAR & RED ONION PASTIES

Potato, cheddar & red onion pasties image

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

Provided by Jennifer Joyce

Time 1h10m

Number Of Ingredients 10

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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)

Steps:

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.

Nutrition Facts : Calories 910 calories, Fat 51 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 97 grams carbohydrates, Sugar 26 grams sugar, Fiber 51 grams fiber, Protein 21 grams protein, Sodium 3.2 milligram of sodium