Oh but I love these!!! Everything can be made in advance and boy does it taste scrummy.
- 1 pack shortcrust pastry
- 1 egg
- 1 large potato, diced
- 1 large carrot, diced
- 200g any chutney
- 1tbsp wholegrain mustard
- 100g cheese, grated
- Sesame seeds to sprinkle (any seeds will do)
- Boil the diced potato and carrot for five minutes, until tender – drain. Mix in a bowl with the mustard, cheese, chutney and set aside.
- Unroll the pastry and cut into quarters.
- Mix the egg in a bowl and run it along all the edges. Put a spoonful of the filling in the center. Fold up your edges like a little parcel, pinching them together. Gently brush egg over the tops, sprinkle with seeds and pop in the oven for 25-30minutes. Serve with salad and wedges.