Cheese and onion patties recipe
 Potato and Lancashire cheese make a lovely filling for these lightly spiced pastries. They can be eaten hot or cold so they're great for picnics, parties and lunchboxes. 300g/10½oz potatoes, peeled and cut into small pieces 1 onion, finely chopped 200g/7oz Lancashire cheese, grated1 tsp English mustard1 pinch sea salt and black pepper1 tbsp green seasoning 1 tsp Korean red pepper flakes1 tsp ground allspice 300g/10½oz potatoes, peeled and cut into small pieces 1 onion, finely chopped 200g/7oz Lancashire cheese, grated 1 tsp English mustard 1 pinch sea salt and black pepper 1 tbsp green seasoning 1 tbsp green seasoning 1 tsp Korean red pepper flakes 1 tsp ground allspice 375g/13 oz plain flour, plus extra for dusting 175g/6oz unsalted butter1 tsp ground turmeric1 tsp garam masala (alternatively use any blend of curry powder)1 tsp salt180ml/6fl oz ice-cold water1 free-range egg, beaten 375g/13 oz plain flour, plus extra for dusting 175g/6oz unsalted butter 1 tsp ground turmeric 1 tsp garam masala (alternatively use any blend of curry powder) 1 tsp salt 180ml/6fl oz ice-cold water 1 free-range egg, beaten Method Bring a pan of salted water to the boil and cook the potatoes until just tender. Drain well and set aside to cool. For the pastry, put the flour, butter, turmeric, garam masala and salt in a food processor and pulse to slowly incorporate the butter into the flour. To do this by hand, rub the butter into flour using your fingertips until it resembles fine breadcrumbs, working quickly to avoid the butter melting.Add the ice-cold water bit by bit and knead with your hands until a smooth dough forms. You may need a tablespoon less or more water. Try not to handle it too much as it will make the pastry tough.Wrap the pastry in cling film and chill it in the fridge while you mix the filling.Meanwhile, mix all of the filling ingredients together in a bowl.Roll out the pastry on a lightly floured worksurface to the thickness of a pound coin. Use a saucer or small plate (about 10cm/4in diameter) to cut around the pastry. Re-roll any remaining pastry to make more circles (you should be able to get 8–10 circles out of the pastry).Add 2–3 tablespoons of the cheese and potato mixture to the middle of each pastry circle.Use a wet finger to dampen the pastry around the edges. Fold the pastry over the filling and use a fork to crimp the edges together.Whisk the egg with a splash of water and brush over the patties to glaze. For a flat patty fork a hole in the top or for a puffed-up pastry (as I like them) leave out the hole! Preheat the oven to 200C/180C Fan/Gas 6.Place all the patties on to a baking tray (or two) and bake for 20–25 minutes. Serve warm or cold. Bring a pan of salted water to the boil and cook the potatoes until just tender. Drain well and set aside to cool. Bring a pan of salted water to the boil and cook the potatoes until just tender. Drain well and set aside to cool. For the pastry, put the flour, butter, turmeric, garam masala and salt in a food processor and pulse to slowly incorporate the butter into the flour. To do this by hand, rub the butter into flour using your fingertips until it resembles fine breadcrumbs, working quickly to avoid the butter melting. For the pastry, put the flour, butter, turmeric, garam masala and salt in a food processor and pulse to slowly incorporate the butter into the flour. To do this by hand, rub the butter into flour using your fingertips until it resembles fine breadcrumbs, working quickly to avoid the butter melting. Add the ice-cold water bit by bit and knead with your hands until a smooth dough forms. You may need a tablespoon less or more water. Try not to handle it too much as it will make the pastry tough. Add the ice-cold water bit by bit and knead with your hands until a smooth dough forms. You may need a tablespoon less or more water. Try not to handle it too much as it will make the pastry tough. Wrap the pastry in cling film and chill it in the fridge while you mix the filling. Wrap the pastry in cling film and chill it in the fridge while you mix the filling. Meanwhile, mix all of the filling ingredients together in a bowl. Meanwhile, mix all of the filling ingredients together in a bowl. Roll out the pastry on a lightly floured worksurface to the thickness of a pound coin. Use a saucer or small plate (about 10cm/4in diameter) to cut around the pastry. Re-roll any remaining pastry to make more circles (you should be able to get 8–10 circles out of the pastry). Roll out the pastry on a lightly floured worksurface to the thickness of a pound coin. Use a saucer or small plate (about 10cm/4in diameter) to cut around the pastry. Re-roll any remaining pastry to make more circles (you should be able to get 8–10 circles out of the pastry). Add 2–3 tablespoons of the cheese and potato mixture to the middle of each pastry circle. Add 2–3 tablespoons of the cheese and potato mixture to the middle of each pastry circle. Use a wet finger to dampen the pastry around the edges. Fold the pastry over the filling and use a fork to crimp the edges together. Use a wet finger to dampen the pastry around the edges. Fold the pastry over the filling and use a fork to crimp the edges together. Whisk the egg with a splash of water and brush over the patties to glaze. For a flat patty fork a hole in the top or for a puffed-up pastry (as I like them) leave out the hole! Whisk the egg with a splash of water and brush over the patties to glaze. For a flat patty fork a hole in the top or for a puffed-up pastry (as I like them) leave out the hole! Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place all the patties on to a baking tray (or two) and bake for 20–25 minutes. Serve warm or cold. Place all the patties on to a baking tray (or two) and bake for 20–25 minutes. Serve warm or cold.