500 g block puff pastry
2 large potatoes (peeled and cut into small, even-sized chunks)
2 onions (peeled and cut fine)
1 Tbspn finely chopped parsley
280g Cheddar cheese (grated)
salt and pepper
Pre-heat oven to 180C and grease and/or line two baking trays/sheets.
Boil potatoes and onions together until potatoes are soft. Drain
Mash the potatoes and onions together,season to taste with salt and pepper.
Add the grated cheese and parsley and mix well, allow to cool slightly before making the pasties.
When you are ready to make the pasties, roll out the pastry on a floured board and into desired shape
Spoon some of the cheese and potato mixture on one half, dampen the edges with egg wash, place another piece of pastry over and seal edges
Place the pasties on the prepared baking trays/sheets and brush the beaten egg over to glaze.
Snip or cut the pasty tops to make 2 or 3 slits to allow the steam to escape and bake for 20 to 25 minutes, or until the pastry is golden brown and crispy.
Can be frozen before baking.
Any leftover filing can be kept in the fridge for 2 to 3 days and be used again.
Prepared, tried and tested by: Preshana Singh