Cheese and onion pasties (makes approx 6)
75g Red Leicester cheese grated
75g Mature Cheddar cheese grated
1/2 medium onion chopped
1 medium potato diced into 4mm cubes
small 5cm chunk of celeriac diced into 4mm cubes
Tablespoon finely chopped rosemary or teaspoon dried rosemary
1/2 teaspoon thyme
50ml vegetable stock
Salt and pepper
Pinch of cayenne pepper
Tablespoon olive oil
Milk or egg wash to brush the pastries
Preheat the oven to 180 degrees.
Fry the onion on a medium heat with half a teaspoon of salt for 8 minutes until translucent and cooked, add chopped potato and herbs and stir for a few minutes then add the stock and put a lid on the pan for 5 minutes. Stir and add seasoning and a pinch of cayenne. The potatoes should be nearly cooked. Leave to cool for 10 minutes and then add the cheese and mix thoroughly, taste and season.
Press a small plate (I used a 10 cm diameter bowl) into the sheet of pastry, I was able to cut out 6 circles from the sheet of pastry. Spoon 2 heaped tablespoonfuls of the cheese mixture into the centre of each pastry circle and crimp into the middle creating a cornish pasty shape. You may need to dab each circle edge lightly with milk to ensure it sticks. Place on a baking tray lined with greaseproof paper. Brush each pasty with milk or beaten egg and place in the oven for 30 minutes or until golden. Delicious served warm with a cup of tea or cold as part of a garden picnic as we did.