Makes 4 large pasties
Wye Valley Cheese mature unpasteurised cow’s milk cheese is perfect for these pasties. Click here to go to the Wye Valley Cheese website.
For the pastry
- 125g butter, chilled and diced
- 125g lard or white vegetable fat
- 500g plain flour, plus extra for dusting
- a pinch of salt
For the filling
- 2 red onions
- 2 sprigs of thyme, leaves only
- 500g potatoes (e.g. Maris Piper), peeled
- 400g Wye Valley cow’s milk cheese, cubed
- a handful of baby spinach leaves
- salt and freshly ground black pepper
- 1 egg, beaten
- – Preheat the oven to 200C / Gas mark 6.
- – Cut the red onions into small wedges, place into a small roasting tin, drizzle with a little olive oil, sprinkle with thyme leaves and roast for 15 minutes until soft and starting to turn golden.
- – For the pastry, rub the butter and the lard into the flour with a pinch of salt using your fingertips or a food processor. Blend in 6 tablespoons of cold water to make a firm dough. Cut into four equal pieces, wrap in cling film and chill for 20 minutes.
- – Boil the potatoes until tender. Drain and leave until cool enough to handle then cut into small cubes. Remove the red onions from the oven and reduce the oven temperature to 180C / Gas mark 4.
- – Place the potatoes, roasted red onions, cheese and spinach into a bowl. Season with salt and freshly ground black pepper and mix well.
- – Roll out each piece of chilled dough on a lightly floured surface until large enough to make a round about 22cm across. Brush around the edge of each circle with beaten egg. Firmly pack a quarter of the filling along the centre of each pastry round, leaving a margin at each end. Draw up both sides so they meet at the top then pinch them together to seal the edges.
- – Place onto a non-stick baking sheet (or a baking sheet lined with baking parchment) then brush with the remaining egg to glaze.
- – Bake in the oven for 35 minutes until crisp and golden.