Cram shortcrust pastry parcels with oozing cheese and sweet onion chutney – versatile bites with a professional finish
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)
Method
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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.
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Add the chutney, thyme, mustard, cheese and some seasoning, and gently mix to combine. Put in the fridge to cool.
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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.