The pasty and a triple whammy!

Those out there who follow the blog will know that it began with a multitasking morning and a cooking and planning for the following week, giving you more time and making life easier. Here are two elements that are always included.

Wrap six large baking potatoes in foil and bake

for an hour and a half then test – remember they will

continue cooking when removed from the oven because

they are insulated by the foil. Cool, then bag and fridge.

Grate a lump of hard cheese of your choice -

Mature Cheddar, Red Leicester, Gruyére, whatever

takes your fancy. Bag or box and fridge.

That's two out of the three – the third is, yet again, a repeat of the perfect product, the puff pastry sheet.

The Pasty

Three large jackets potatoes – cooked and when cool, peel and

cut into a small dice

1 medium onion – finely diced and softened

in a drop of rapeseed oil and a knob of unsalted butter

200g of grated cheese – I'm using Mature Cheddar

Red Leicester and Gruyére

1 tsp of Dijon mustard - optional

Puff pastry sheet removed from fridge to come to

room temperature

1 egg, beaten

Place the potato in a large bowl, add the onion and then the cheese. Unroll the pastry, leaving it on the wrapping sheet of paper. Place the filling on one half of the pastry – it will look as if there's too much filling – there isn't! Pack it tightly – egg wash the edges of the pastry and then fold the remaining half over the filling and “glue” in place. Using a fork, press along the edges of the pasty, egg wash it and then bake in a pre-heated oven 200c/180fan/Gas 6. For 40 minutes – turn after 20 minutes. If you want to freeze the pasty then cook it for 30 minutes – turning after 15 minutes. Freeze and wrap after cooling.

If you choose to freeze think ahead. I would cut the pasty in half and then cut four equal portions from each, giving you eight servings. Freeze the portions to suit – more practical and potentially less wasteful.

Tempted?

Read on ...