Cheese, onion and carrot pasties

Ingredients

Rough puff:
300g Plain flour

pinch of salt150g chilled unslated butter, cubed

about 150ml cold water

For the filling:
1 large potato, diced
2 carrots, diced
1 onion, diced
Parsley, thyme or chives
1 tsp vegetable stock powder
200g cheddar cheese, grated
30g melted butter

Makes 4
 

Method:

 

1. Make the pastry: mix together flour and salt, then add the butter and rub in. Slowly add the water  

   and bring the mixture together to form a dough.

 

2. Flour a surface, shape the dough in a rectangle and roll out away from you until about 1cm thick. 

   Fold the end third towards you, then the nearest third over that. Give the pastry a quarter turn and

   repeat the process 5 times. Wrap in cling film and rest in the fridge for at least half an hour.

 

3. Preheat oven to 190˚C/gas mark 5 and make the filling: mix the filling ingredients in a large bowl, 

    adding the butter last to help stick it all together.

 

4. Roll out the pastry to a 3mm thickness. Use a 19cm plate to cut out four circles. Split the 

    vegetable mixture between the four circles, spooning it out onto one half of the pastry. Brush the

    edge of the pastry with water, fold the other half over and crimp the edges to seal. Put on a lined 

    baking tray,  brush with egg glaze and bake for about 35-40 minutes.

 
Note: This is a really great way to make puff pastry with children, and was, quite possibly, the most well received recipe I've ever made. 

Recipe is a (very) slight adaptation of Hugh Fearnley-Whittingstall's 'Swede & Potato pasties' found in River Cottage Veg Everyday