BONFIRE PASTIES TWO WAYS

INGREDIENTS

2 batches shortcrust pastry (see Catherine’s kitchen page 75)
1 egg, beaten
1 tsp black onion seeds

For the cheese and onion filling:

300g potatoes, diced into
1cm cubes
25g butter
2 onions, halved and thinly sliced
2 tsp fresh thyme leaves
2 tsp Dijon mustard
2 tbsp double cream
150g strong Cheddar cheese, coarsely grated

For the Scotch egg filling:

8 medium eggs
8 large sausages, skin removed

METHOD

1. To make the cheese and potato filling, cook the potatoes for 8 minutes until just tender. Drain well and set to one side in a large mixing bowl. Heat the butter in a small pan, add the onion and cook for 10-15 minutes until tender and lightly golden. Add to the potatoes along with the thyme, Dijon and cream. Season well with black pepper, combine well and then stir in the cheese.

2. To make the Scotch egg filling, gently place the eggs into boiling water, bring to the boil and simmer for 6 minutes. Cool and very carefully peel, as the yolks will still be quite soft. Set to one side. Preheat the oven to 180°C/160°C fan assisted/Gas 4 and line two baking sheets with baking paper.

3. To make the pasties, divide one of the pastry batches into 8, roll into balls and then roll each one into 17cm circles. Repeat with the other pastry batch. Spoon the potato and Cheddar mixture down the centre of the pastry, brush the edges with egg, bring the pastry up over the filling and crimp tightly together. Repeat with 7 more circles of pastry.

4. Take the meat from one sausage and place down the centre of one of the pastry circles. Place an egg on top and form the sausage around it. Brush the pastry with egg, bring the pastry over the filling and crimp to seal. Repeat with the remaining pastry circles.

5. Arrange the pasties on the prepared baking sheets, brush with egg and scatter the cheese pastries with the black onion seeds. Bake for 25-30 minutes until golden and crisp. Serve with pickles and chutney.