Carrot & potato pasties

Ingredients

1 large potato, cut into 1cm dice

2 carrots, cut into 2cm dice

300g jar caramelised onion chutney

1 tbsp thyme

1 tbsp Dijon mustard

140g cheddar, grated

500g shortcrust pastry

salt & pepper

beaten egg, for brushing

poppy seeds, for sprinkling

Directions

1. Boil the potatoes and carrots in salted water for 5 mins, or until tender. Drain well and tip into a large mixing bowl.

2. Add the chutney, thyme, mustard, cheese & seasoning, and gently mix to combine. Put in the fridge to cool.

3. Preheat oven to 190C.

4. Roll out the pastry to the thickness of a £1 coin, and then cut into 8 squares.

5. Divide the potato mixture between the pastry squares. Brush the edges of the pastry with the beaten egg, and then bring the four corners together in the middle and press the seams together like a square envelope.

6. Brush with the remaining egg and sprinkle with poppy seeds.

7. Bake for 30 mins or until golden.