Cheese and Onion Pasty

Directions

• To Make the Pastry
• Warm the water in a small pan and add the butter in small chunks.
• Allow the butter to melt and remove from the heat
• In a large bowl, sieve the salt and the flour and mix in half of the buttery water stir to combine t6hen add the remaining water
• Finish mixing by turning the dough out onto the work surface and kneading it by hand to bring it all together
• Wrap in plastic film and place in the fridge to cool down to room temperature.
• For the Filling
• Peel the potatoes and cut them into about half an inch cubes.
• Place them into a pan of boiling salted water and cook until tender – about 10 minutes.
• Slice the onions and add a little oil in a frying pan on medium heat and sweat the onions off until soft and translucent.
• Remove from the frying pan and set aside
• Grate the cheese
• Melt the butter in a fairly large pan, stir in the flour to make a smooth roux, then gradually add the milk and seasoning.
• Let it cook for 5 minutes or so, stirring all the time until it has thickened.
• Stir in the potatoes, the grated cheese and the onion
• When the cheese has melted, take the sauce off the heat and let it cool down to room temperature
• To Make up the Pasties
• Preheat your oven to 180°C/356°F fan/ 200°C /400°F/Gas Mark 6
• Roll out your pastry to about 4-5 mm (¼ of an inch) thick.
• Then cut out 4 circles around 7″ in diameter, a small side plate upside down normally does the trick.
• Give the cheese and onion mix another quick stir and spoon a good couple of tablespoons of filling onto each disc towards one side, moisten the edges with water and fold over to form a half-moon
• Press the edges firmly together, then crimp the edge with a rope crimp (See video).