Cheese Apple Potato Pasties Food

CHEESE, APPLE & POTATO PASTIES

Steps:

• Line a baking tray with baking parchment. Dice 250g of the butter and tip into a mixing bowl. Add the flour, 1 tsp salt and 1½ tsp black pepper and rub together with your fingers until the mixture resembles fine breadcrumbs, or use a food processor. Stir in 8 tbsp cold water, then bring the mixture together with your hands to create a firm, smooth dough. Cover and chill for 20 mins.
• Cut the dough into six equal-sized pieces and roll each portion into a ball. Chill, covered, for a further 15 mins. Meanwhile, tip the potatoes, apples, cheese and some seasoning into a bowl and toss together.
• Lightly dust a work surface with flour, then roll out one of the dough balls to form a 22cm round. Spoon one-sixth of the potato mix down the centre of the round, then pinch the edges together to make a sealed parcel. Repeat with the remaining dough balls and filling. Transfer the pasties to the lined baking tray and chill for 30 mins.
• Heat the oven to 220C/200Cfan/gas7. Melt the remaining butter in a small saucepan over a low heat, then generously brush over the pasties. Bake for 20 mins, then turn the heat down to 200C/180C fan/gas 6 and cook for 25-30 mins more, or until golden brown.

APPLE, CHEESE & POTATO PIE

Steps:

• First, make the pastry. Tip the flour, cheese and a pinch of salt into a large bowl and mix. Add the butter and rub it in using your fingertips until the mixture resembles breadcrumbs. Mix in 4-5 tbsp cold water, and bring together into a dough. Wrap and chill for 30 mins.
• To make the filling, melt the butter in a medium saucepan over a medium heat, then add the oil and onions and cook for 10-15 mins until caramelised. Add the thyme and fry for 1 min more. Tip in the flour, and stir to combine. Gradually stir in the stock, adding it in small amounts to prevent lumps forming. Bring to a simmer and cook for 10 mins, stirring occasionally. Stir in the mustard and vinegar towards the end of the cooking time.
• Meanwhile, put the potatoes in a large pan of cold water, bring to the boil and cook for 4-5 mins until just cooked and still holding their shape. Drain well, then stir into the sauce. Add the apples, cheddar and some seasoning, and stir again. Heat the oven to 200C/180C fan/gas 6.
• Pour the filling into a 28cm oval baking dish (ours was 28 x 18.5 x 6.5cm). While it cools, roll out the pastry on a surface lightly dusted with flour to the thickness of a £1 coin. Cut into strips roughly 1cm wide. Lay half the strips across the dish horizontally, leaving gaps of a few millimetres in-between, then, one by one, weave in the remaining strips vertically, using an over and under technique, also spacing them apart by a few millimetres. Re-roll any trimmings and cut into flowers, leaves, or other shapes to decorate, if you like (see tip, below). Arrange any pastry shapes on top, then brush with the beaten egg.
• Bake for 50 mins, keeping an eye on it - you may need to cover the top with foil if it's starting to brown too quickly. Leave to cool for at least 10 mins before serving.

LEEK, CHEESE & POTATO PASTIES

Steps:

• Cook the potatoes in boiling, salted water for 5-8 mins until tender, but still holding their shape. Meanwhile, melt the butter in a large saucepan. Add the leeks and thyme and soften for 10-12 mins. Drain potatoes and add to the leeks with the mustard and plenty of seasoning. Stir in the cream and leave to cool a little.
• Heat oven to 180C/160C fan/gas 4. On a floured surface, roll out the pastry to the thickness of a £1 coin. Use a side plate or a bowl as a template to cut out 6 x 15cm circles. Mix the cheese with the leek mixture and pile a mound of the mix onto the centre of each pastry circle. Brush around edges with a little egg, then bring edges together and crimp with your fingers to seal.
• Place pasties on a baking tray lined with baking parchment, brush with the remaining egg and bake for 40-45 mins until golden brown. Serve warm or leave to cool.

BEEF AND POTATO PASTIES

Steps:

• Mix 2 1/2 cups flour and 1 tsp. salt in a large bowl. Cut 10 Tbsp. butter into cubes (it doesn't have to be particularly cold, just firm enough to cut into pieces). Work butter into flour with your fingertips until mixture resembles breadcrumbs. Pour 3/4 cup boiling water over and mix with a wooden spoon. Knead with your hands until dough just starts to form.
• Turn out onto a clean work surface and knead until dough forms, about 20 seconds; roll into a ball. Divide into 4 portions, shape into rounds, and chill until ready to use.
• Preheat oven to 375°F. Mix beef, potato, onion, pepper, and 1 tsp. salt in a large bowl.
• Roll out each round to a 9"-diameter circle on a lightly floured work surface. Arrange a heaping 3/4 cup filling over 1 half of each circle, leaving a 1" border between filling and edge of circle. Cut remaining 1/2 Tbsp. butter into 4 pieces; place on each mound of filling. Pull bottom half of dough over filling; crimp with your fingers to seal. (Alternately, use a fork to seal.)
• Beat egg and a pinch of salt in a small bowl. Using a pastry brush, brush each pasty with egg wash. Cut a couple small slits in top of pasty. Transfer to a parchment-lined rimmed baking sheet and bake until golden brown and bubbling, 45-60 minutes. Serve with butter and ketchup, if desired.