Cheese, Onion and Potato Pasties

Serves	12 Pasties
Prep time	30 minutes
Cook time	25 minutes
Total time	55 minutes
Allergy	Egg, Milk, Wheat
Dietary	Vegetarian
Meal type	Lunch, Main Dish, Snack, Starter
Misc	Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot
Occasion	Barbecue, Birthday Party, Casual Party, Christmas, Easter, Halloween
By author	Karen S Burns-Booth

These delicious little pasties are packed with Farmhouse Cheddar cheese, mashed potatoes and onions, and are my MOST requested recipe by all of my family and friends! They make wonderful lunch box snacks as well as being very handy to take on picnics. I also serve these little vegetarian pasties with salad for lunch and supper and they freeze beautifully. Children and adults love them alike, and if you make a full batch of 12, you can freeze half of them for future meals.

Ingredients

450g (1lb) shortcrust or puff pastry (I made my own shortcrust pastry and doubled my usual recipe)
2 large potatoes (peeled and cut into small, even-sized chunks)
2 onions (peeled and cut into wedges)
1 teaspoon English mustard powder
280g (10ozs) Mature Farmhouse Cheddar cheese (grated)
salt and pepper
1 free-range egg (beaten with a little milk)

Note

Directions

Step 1	Pre-heat oven to 200C/400F/Gas mark 6 and grease and/or line two baking trays/sheets.
Step 2	Bring a saucepan of water to the boil and add the potatoes and onions; place a lid on the pan and bring back to the boil before simmering the vegetables until the potatoes are soft. Take off the heat and drain over the sink, or, strain over a colander and keep the water for making soup.
Step 3	Mash the potatoes and onions together with a little milk to loosen the mixture, and then add the mustard powder and season to taste with salt and pepper. Add the grated cheese and mix well, allow to cool slightly before making the pasties.
Step 4	When you are ready to make the pasties, roll out the pastry on a floured board and cut out rounds with a saucer or small plate, they need to be about 5" (13cms) in diameter or slightly larger.
Step 5	Spoon some of the cheese and potato mixture on one half, dampen the edges of the pastry and then fold over to make a half moon shape, before sealing and crimping the edges with your fingers or the back of a fork.
Step 6	Place the pasties on the prepared baking trays/sheets and brush the beaten egg over to glaze. Snip or cut the pasty tops to make 2 or 3 slits to allow the steam to escape and bake for 20 to 25 minutes, or until the pastry is golden brown and crispy.
Step 7	Carefully take the pasties off the baking tray and allow to cool on a wire rack. Eat them warm or cold.
Step 8	Can be frozen before baking. Makes about 12 pasties according to the size saucer you use. Any leftover filing can be kept in the fridge for 2 to 3 days and be used again.