Jan Bennett Recipes

GREGGS CHEESE AND ONION PASTY

Steps:

• Peel and boil the potatoes in slightly salted water until they're soft, then drain well and mash them, but don't be tempted to add any butter or milk.
• Stir in the cheddar, soft cheese and mustard into the mash while it's still hot and put aside.
• Add the butter to a large frying pan and melt, then add the onions and cook while stirring now and then, for at least 15 minutes over low heat until they are soft but not coloured.
• If you rush, your onions will taste raw and by cooking them slowly they will be sweeter in taste.
• Stir the pepper and remove the pan from the heat.
• Add the buttery onions to the potato and cheese mixture.
• Using a wooden spoon, mix together until you have a smoothish mixture. It will be quite dry looking but once they are in the oven the cheeses will melt and your filling won't be dry at all.
• Remove the pastry from the fridge 10 minutes before un-rolling.
• Unroll the pastry sheets and cut out the pastry to size. I cut mine to 16cm by 11cm, you will get four slices out of each 320g pack, so 2 pasties.
• Put the pastry shapes onto a baking tray onto a non-stick baking tray or onto greaseproof paper and brush around the edges with beaten egg.
• Spoon the filling into the middle of one side of each pastry and top with another slice of pastry.
• Using a folk crimp the pastries around the edge to seal.
• Take a sharp knife and cut 'V' shapes and then brush all over the tops with the egg wash.
• Brush the pastry all over with egg wash and score with a knife. Bake on the middle shelf of your preheated oven for 20 minutes or until golden brown.