Shortcrust pastry is filled with a dead easy filling made with red onion chutney, potato, carrot and mature cheddar cheese in this recipe. Perfect as a starter - just serve with a little green salad.
- 500g shortcrust pastry
- 1 potato, diced
- 2 carrots, diced
- 1 x 300g jar red onion chutney (or make it yourself)
- 1 tbsp. freshly chopped thyme leaves
- 1 tbsp. Dijon mustard
- 150g mature cheddar cheese, grated
- 1 egg
- Small handful poppy seeds
Put the potatoes and carrots into a pot of cold water and bring to the boil. Boil for 5 minutes, drain, and mix in a bowl with the chutney, thyme, mustard and cheese. Season. and leave to cool slightly while you roll the pastry out.
Roll the pastry to the thickness of a £1 coin and cut into 8 x 13cm squares. Pile the filling into the centre of each square, then bring the corners up so that they meet in the middle and create a parcel. Pinch to enclose. Brush with egg and sprinkle with poppy seeds, then place onto a baking tray.
Bake for 30 minutes at 170C or until golden and crisp.