50g Cheddar cheese
½ small onion
100g plain flour
50g butter or baking fat/block
2 – 3 x 15ml spoons cold water
Weighing scales, chopping board, grater, knife, mixing bowl, sieve, measuring spoons, palette knife, flour dredger, rolling pin, spoon, fork, 2 small bowls, pastry brush, fish slice, baking tray.
1. Preheat oven to 180°C or gas mark 4.
2. Prepare the cheese and onion filling:
- grate the cheese;
- slice the onion;
- mix the cheese and onion together in a small mixing bowl.
3. Make up the shortcrust pastry:
- sift the flour into the bowl;
- rub the fat into the flour, using your fingertips, until it resembles breadcrumbs;
- add the cold water and start to mix together;
- mix to form a firm, smooth dough.
4. Roll out the pastry into a square, on a floured surface.
5. Cut the square into quarters using the palette knife.
6. Spoon some cheese filling in the middle of the square.
7. Next, break the egg into a small bowl and beat with a fork, brush the edges of the pastry with beaten egg.
8. Fold over each pasty and pinch them together all the way along.
9. Transfer them onto the baking tray.
10. Bake for 20 minutes, until golden brown.
- Vary the types of spices and herbs used for different flavour sensations!
- Try adding slices of cooked chicken or beef, perhaps with mushrooms and sweetcorn.
- Make up the pastry using wholemeal flour – remember to use a little more water.
- Try using different types of cheese.
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