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Cheese and Potato Hand Pies

Delicate flaky pastry wrapped around a devilishly delicious filling of cheddar cheese, soft potato and Bombay Spiced Tomato Chutney make these savoury hand pies hard to resist.
Servings 6

Ingredients
  

Flaky Pastry

  • 115 g Palin flour
  • 85 g Butter chilled hard
  • 75 ml Water ice cold
  • 1/8 tsp Salt

Filling

  • 100 g Mature cheddar cheese
  • 75 g Potato
  • 6 tsp Bombay Spiced Tomato Chutney
  • 1 egg – beaten

Instructions
 

Instructions

    Make the Pastry

    • Divide the butter into 4 equal portions
    • Put the flour and salt into a bowl and stir briefly. Cube 1 portion of the butter, add to the bowl and rub in
    • Pour in 2/3 of the water and mix, with a blunt knife, to a soft dough, adding more water as necessary (do not add so much that the dough turns sticky)
    • On a lightly floured worktop roll the dough into a long rectangle approx 3-4mm thick. Take another portion of the butter, cube it and scatter over 2/3 of the dough, leaving the final 1/3 empty
    • Fold the empty third of the dough over the top of the buttered dough, bringing it to the centre. Next fold the other end of the butter-topped pastry over the top
    • Rotate the pastry 90 degrees and repeat the previous 2 steps using another portion of butter
    • Turn once more and repeat the steps again using the final portion of butter
    • Rotate the pastry and roll out once more, then fold it and wrap before chilling for 1 hour in the fridge

    Assemble and Bake the Pies

    • Peel and dice the potato, then cook in salted water until tender. Drain and set aside to cool completely
    • Preheat the oven to 200C/ 400F/ GM 6 and line a baking sheet with baking parchment
    • Grate the cheese finely
    • Roll the pastry out into a rectangle approx 20cm x 30cm. Trim off any straggly edges then divide into 6 squares. (First cut down the middle lengthwise then cut both strips into three)
    • Spoon a teaspoon of chutney into the centre of each pastry square and divide the cold potato between them all
    • Reserve 1 tablespoon of the grated cheese, then share the rest out between each square, piling it onto the potatoes
    • Dip a finger in some cold water and run it around the edges of 1 square of pastry to dampen. Gather two opposite corners of pastry up towards the centre and press together lightly. Gather the other corners up to the centre too, pushing the filling back into the centre as you do so. When all corners are gathered gently press the pastry seams together and draw the edges into the centre to form a circle
    • When you are certain all edges are sealed, turn the pastry over, so the seams are underneath and use lightly floured handles to form a circular shape. Press down very gently to form a disc (do not press so much that the filling breaks through the pastry)
    • Repeat the above two steps with each remaining squares of dough
    • Brush each top with a little beaten egg, then use a sharp knife to cut three slashes across the top of each cake. Sprinkle with a little of the reserved cheese, then bake for 12-15 minutes until golden

    Serving Suggestions

    • These hand pies are best served just warm to allow the full flavours of the cheese and chutney to shine. They are well suited to a mid-morning or afternoon snack, as part of party buffet or even as a savoury element for afternoon tea

    Notes

    Expert Tips
    • Don’t rush the pastry. Chilling is essential to ensure a good bake
    • If making on a hot day, chill the pastry dough for 15 minutes between each addition of butter. Again, this will ensure a crisp, light and flaky pastry is produced
    • Store-bought puff pastry can be used in place of the homemade flaky pastry
    • To save time, prepare the potatoes while the dough is resting in the fridge
    • The potato must be cold before it comes into contain with the pastry. If it is warm it will melt the butter in the dough, adversely affecting the end result.
    • When sealing each pie the filling will feel as if it is bulging. Push any stray cheese or potato back in. This tight fit is normal. Remember that the pastry puffs up in the oven and the cheese melts, so they need to feel full at the point of assembly in order to produce a great tasting pie once baked
    • The pies can be reheated (once) in a low oven (150C/ 300F/ GM2) for around 8 minutes