(Stilton & Potato)
1 sheet of ready rolled puff pastry
Flour for dusting the surface
4 small waxy potatoes
4 generous slices of stilton cheese
Salt and pepper
Worcester Warrior chutney
Preheat oven 180’c
Wash and slice the potatoes into slices about 3mm thick. Put into cold water and bring to the boil. Cook for about 5 minutes until still holding their shape, but cooked through. Drain and leave to cool.
(It is perfectly ok to use leftover potatoes from your meal last night instead!)
Dust a surface with flour and place the ready-rolled pastry onto it.
Divide the pastry into four equal pieces.
Now on one half of each pastry shape, put a layer of potato. Leave spaces around the edge to seal your pasty.
Now add a slice of stilton cheese, the top with another layer of potato.
Season with sea salt flakes and freshly milled black pepper.
Top with a heaped teaspoon of Worcester Warrior Chutney.
Damp the edges with either water or the egg wash. Carefully fold over the pastry to encase the filling and seal. Crimp around the edges. I used a fork to make sure it was sealed. (press down on the pastry edges with the prongs).
Place on a lined baking tray. Brush with egg wash and using the same fork, make a steam vent in the top by making a “W”.
Cook for about 25 minutes or until golden brown
This pasty can be eaten cold or hot. It is real comfort food!
To buy your pot of Worcester Warrior Chutney