07-20-2002, 03:34 PM
Peel and medium dice 2 or 3 largish spuds. Medium chop one onion. Put all in pan of cold water to which salt has been added to taste. Cook until done (10 mins or so). Drain well and allow to cool completely in fridge - I did mine the day before so they were well cold! Grate some cheese (the type and amount is up to you. I used about 5oz of sharp cheddar but you can use whatever you fancy) and mix into the potato/onion with some Colemans mustard powder and white and black pepper. You could mash the spud/onion mix if you prefer this texture before mixing in the cheese. The stuff has to be cold or the cheese will melt and you don't want that!
Now, the pastry again is your own preference. I used Pepperidge Farm ready rolled puff pastry sheets and also a bit of left over shortcrust pastry from the day before (separately, of course!). To use the puff pastry, simply flatten out the sheet on a flour dusted board and dust with a little more flour. Roll gently until the fold marks disappear and the pastry is a little thinner (but not much). Cut a circle out using whatever size template you want. I used a teaplate and that was fine. Place a couple of dessertspoonfuls of the mix onto one half of the circle. Brush half the circumference of the pastry with water and fold over crimping with a fork. Place on a non-stick cookie tray and brush with beaten egg/water or a little milk or cream. Repeat until you have run out of pastry or mix, whichever comes first. If you've got any filling left over just eat it, microwaving first if needed! Bake in a hot oven (preheated to 400f) until nice and brown.
If you prefer shortcrust pastry, use 8oz all purpose flour, 4oz butter, a little salt and mustard powder and blitz in a food processor until it resembles fine breadcrumbs. Add iced water a bit at a time and process until it comes together. Wrap in plastic film and chill for 20 mins. before rolling out.
It's good with either - I used both.
These also freeze well either before or after cooking!
Debs x
grin
Now, the pastry again is your own preference. I used Pepperidge Farm ready rolled puff pastry sheets and also a bit of left over shortcrust pastry from the day before (separately, of course!). To use the puff pastry, simply flatten out the sheet on a flour dusted board and dust with a little more flour. Roll gently until the fold marks disappear and the pastry is a little thinner (but not much). Cut a circle out using whatever size template you want. I used a teaplate and that was fine. Place a couple of dessertspoonfuls of the mix onto one half of the circle. Brush half the circumference of the pastry with water and fold over crimping with a fork. Place on a non-stick cookie tray and brush with beaten egg/water or a little milk or cream. Repeat until you have run out of pastry or mix, whichever comes first. If you've got any filling left over just eat it, microwaving first if needed! Bake in a hot oven (preheated to 400f) until nice and brown.
If you prefer shortcrust pastry, use 8oz all purpose flour, 4oz butter, a little salt and mustard powder and blitz in a food processor until it resembles fine breadcrumbs. Add iced water a bit at a time and process until it comes together. Wrap in plastic film and chill for 20 mins. before rolling out.
It's good with either - I used both.
These also freeze well either before or after cooking!
Debs x
grin