Name: Potato, cheddar & red onion pasties
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4
Cuisine: British
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)

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Potato, cheddar & red onion pasties

Potato, cheddar & red onion pasties

Jennifer Joyce

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Serves 4

Easy

Prep: 30 mins

Cook: 40 mins

Plus chilling

A star rating of 4 out of 5.3 ratingsRate

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

Freezable

Vegetarian

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

Caramelised onion chutney

A star rating of 4.6 out of 5.47 ratings

Green salad with buttermilk dressing

A star rating of 4.8 out of 5.4 ratings

Ingredients

Nutrition

Units:

MetricUS

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)

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Nutrition: per serving

kcal910
fat51g
saturates19g
carbs97g
sugars26g
fibre51g
protein21g
salt3.2g

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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