Cram shortcrust pastry parcels with oozing cheese and sweet onion chutney – versatile bites with a professional finish
Prep:30 mins
Serves 4
1 large potato, cut into 1cm dice2 carrots, cut into 1cm dice300g jar caramelised onion chutney1 tbsp thyme leaf, chopped1 tbsp Dijon mustard140g mature cheddar, grated500g block shortcrust pastrybeaten egg, for brushingpoppy seeds, for sprinklinggreen salad, to serve (optional)
STEP 1Heat 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 2Add the chutney, thyme, mustard, cheese and some seasoning, and gently mix to combine. Put in the fridge to cool.STEP 3Roll 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.
