Cheddar Potato Pasty

Oh but I love these!!! Everything can be made in advance and boy does it taste scrummy.

Makes 4

Oven 200c



  • 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)


  1. Boil the diced potato and carrot for five minutes, until tender – drain. Mix in a bowl with the mustard, cheese, chutney and set aside.
  2. Unroll the pastry and cut into quarters.
  3. 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.

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