Cheese and Onion Cornish Pasties

Technically, only pasties made to a specific recipe in Cornwall can be called Cornish Pasties due to their Protected Geographical Indication, however these are my take on them! Traditionally, Cornish pasties are filled with beef, so feel free to add this to yours, or add your own fillings!

Makes 6-8 pasties depending on size

Ingredients:

Pastry:

280g plain flour (plus some extra for dusting)
1 tsp salt
200g cold unsalted butter
1 large egg
30ml whole milk
2 tsp white vinegar
1 egg (for pastry glaze)

Filling:

1 large onion, finely chopped
20g unsalted butter
a few sprigs of fresh rosemary
175g potato (cut into small cubes)
1 carrot (about 80g, cut into small cubes)
150g cheddar cheese, grated
1 tbsp mustard
3 tbsp double cream
Salt and pepper to season

Method:

Rub the flour and salt into the cold butter with your hands until you get a breadcrumb like consistency.
Add the egg, milk and vinegar and bring together until it forms a dough. The vinegar helps keeps the pastry tender and flaky!
Ensure the pastry is well combined, and form it into a disc, adding a little flour if it's too sticky, but the dough should be really soft.
Wrap in cling film and leave to rest in the fridge for half an hour.
Meanwhile, get started on the filling. Peel and chop the potatoes and carrot into very small cubes.
Fry the onions in the butter until soft, then add the potatoes, carrot and rosemary, cooking for around 10 minutes.
Leave the filling to cool, then mix with the grated cheese, mustard and double cream, and season well.
Preheat the oven to 180 C (fan). To assemble the pasties, dust your worktop and roll a portion of the dough to around half a cm thick, then use a bowl with a diameter of around 14-15cm to cut out a circle.
Place a generous dollop of the filling on one half of the circle, leaving a gap on the edge for the crimping.
Brush some of the egg wash onto the side, and fold the other half of the pastry over the filling, and press down to secure with your fingers.
Use your fingers to fold and crimp the edge of the pasty (it's clearer in my video on Instagram how to do this) then place on a lined baking tray, brush with egg wash and prick the top a few times with a fork to let the steam escape.
Repeat until you have used all the pastry and filling, then bake for around 25 mintues, until a lovely deep golden colour.
Best enjoyed warm, but they keep in the fridge for a few days and can be reheated in the oven again!