200 g (7 oz) shop-bought or leftover mashed potato, or roughly diced cooked potatoes
150 g (5 oz) mature Cheddar cheese, coarsely grated
2 teaspoons chopped thyme leaves or 4 teaspoons chopped chives
beaten egg, to glaze
salt and pepper
Line a large baking sheet with nonstick baking paper. Roll out the pastry on a floured surface and cut out 4 x 20 cm (8 inch) rounds, rerolling the trimmings if necessary. Spread 1 tablespoon of the chutney over the centre of each circle, leaving a 1.5 cm (3/4 inch) border around the edge.
Spoon the potato into the middle of each one and sprinkle over the cheese and thyme or chives. Season with salt and pepper. Brush the border with a little beaten egg and fold the pastry over, encasing the filling. Press the edges together to seal.
Place the pasties on the prepared baking sheet, brush with beaten egg and cut 2 small slits in the top of each. Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for about 15–18 minutes until puffed and golden.