Ingredients

• 300g/10½oz potatoes
• cooked and cut into cubes
• 300g/10½oz fresh curd cheese
• 150g/5oz mature Lancashire cheese
• 1 onion
• finely chopped and fried with a little oil until soft
• salt and freshly ground black pepper
• 3 packs (6 large sheets) ready-rolled puff pastry
• 1 free-range egg
• beaten
• for egg wash
• butter
• for greasing
• 200g/7oz unsalted butter
• 2 tbsp chopped fresh basil
• assorted seasonal vegetables (carrot
• asparagus
• snow peas
• spinach)

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Combine the potato
• curd cheese
• Lancashire cheese and fried onion in a bowl
• and season well with salt and freshly ground black pepper.
• Cut out 12 x 15cm/6in circles from the puff pastry.
• Divide the cheese
• potato and onion mixture equally among the centres of six of the pastry circles
• leaving a clean edge around each circle.
• Brush around the edge of each pastry circle with the egg wash and place another pastry circle on top.
• Press down around the edges to create a crimped seal and brush all over with egg wash.
• Place onto a greased baking sheet and transfer to the oven to bake for 20 minutes
• until crisp and golden-brown.
• For the basil buttered vegetables
• place the butter and basil into a food processor and blend to combine.
• Boil or steam the vegetables until tender
• then place into a bowl.
• Add the basil butter and mix to melt and coat the vegetables.
• To serve
• place a pasty onto each of six plates and serve a spoonful of vegetables alongside.