swede, cheddar and onion pasties

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400g swede, peeled and cubed
1 tbsp olive oil
2 onions, peeled, halved and sliced
1 tbsp fresh thyme, chopped
1 tbsp caster sugar
1 tbsp white wine vinegar
1 tbsp Dijon mustard
125g mature Cheddar, grated
500g shortcrust pastry
1 egg, beaten

Boil the swede in salted water for 5 minutes then drain and tip into a large bowl.

Meanwhile, heat oil in a frying pan and fry the onions and thyme for 5 minutes. Add the sugar and vinegar and heat until all the liquid evaporates, it should take about 2 minutes.

Add to the cooked swede with the mustard and cheese, season, then allow to cool while you prepare the pastry.

Roll out the pastry to the thickness of a pound coin and cut out eight 13 cm circles. Spoon some filling into the centre of each circle then brush the pastry edges with egg, fold in a half and press the edges together, crimping to seal. Brush the tops with egg and place on a baking tray lined with baking paper. Chill for 30 minutes.
Heat the oven to 220 degree

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