Cheese, Onion and Potato Pasties

Another nice quick snack suitable for vegetarians, this rich shortcrust pastry melts in your mouth.  Doesn't take long to prepare and cook the only problem is they are very very scrummy.
                    

Pastry:                                  

6oz (170g) plain flour

11/2oz (42g) lard

11/2oz (42g) butter or marg

Cold water for mixing                           

Filling:

2oz (57g) butter

8oz (227g) onions thinly sliced

2 medium sized potatoes - thinly sliced and chopped ***

2oz (57g) cheddar cheese - grated***

2tsp sandwich seasoning***

1/2 tsp dill or mixed herbs

1/4 tsp paprika

beaten egg for glazing

Preheat the oven to 400'F; 200'C; Gas Mark 6

For the pastry - sieve the flour and seasoning into a bowl,

Add lard and butter and rub into the flour until it resembles fine bread crumbs,

Stir in enough water to form a soft dough (not too wet)

Roll out the pastry onto a floured surface cut into rounds the size of a saucer.

Make the Filling:  

                              

Melt the butter in a pan, add onions and fry until soft.

Leave to cool.

In a bowl add the chopped potato, grated cheese, onions dill and paprika. 

Mix well the ingredients well.

Divide the filling between your pastry rounds, brush the edges with egg and shape to form the pasty.

 
                          

Brush with beaten egg.

Place onto a greased baking sheet and cook in th eoven for approximately  20 minutes.

Serve hot or cold, either way they are both delicious.

*** If you can't get sandwich seasoning use pepper & salt sparingly.

***  I used two types of cheese just for extra flavour.

*** Don't want potatoes then do this:

Hard boil three eggs when cool mash into bowl and add the other ingredients, tastes just as good not quite so moist.

Happy eating glo.