Red Leicester, red onion and new potato pasties
Skill level: Bit of effort
Tangy red Leicester and sweet red onions make a great pairing. Delicious eaten hot, straight from the oven, or cold at a picnic, these yummy pasties are perfect with pickle. Perhaps not for pasty purists, these meat-free versions make a great alternative to the classic Cornish pasty. Simple to prepare, they are wonderfully satisfying and travel well in a lunch box or hamper. These pasties also freeze well, so try making them in advance and reheating them for a quick meal.
- 150g red Leicester cheese, diced
- 1 red onion, finely chopped
- 400g cooked new potatoes, cut into chunks
- 1tbsp fresh chives, finely chopped
- 2tbsp crème fraîche
- A little salt and freshly ground black pepper
- 2 eggs, lightly beaten (1 egg for the pasty mixture and 1 for glazing)
- 2 x 320g sheets of ready-rolled puff pastry
- A little milk
- A sprinkle of onion seeds (optional)
Tinned potatoes are just as good as fresh potatoes in this recipe, and save a lot of time!
- Preheat the oven to 200°C/Fan 180°C/400°F/Gas Mark 6.
- Mix the red Leicester, red onion, cooked new potatoes, chives, crème fraîche and beaten egg together in a bowl and season with a little salt and freshly ground black pepper.
- Cut each of the pastry sheets into two, across the middle.
- Divide the cheese and potato mixture into four and spoon it on to one side of each pastry rectangle, leaving a space around the edges.
- Dampen the pastry edges with a little milk and fold the pastry over the filling, crimp the edges together and round off the corners of each parcel to make a pasty shape.
- Prick each pasty with a fork, brush with beaten egg to glaze and sprinkle with onion seeds (if wanted).
- Bake in the oven for 30 mins, until golden. Serve hot or cold.