Caramelized Onion and Cheddar Pasties

cook 30 mins
  • 500 g (1 lb) chilled puff pastry
  • flour, for dusting
  • 4 tablespoons caramelized onion chutney
  • 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.
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