English Stilton And Twice Baked Potato Picnic Pies - Pasties

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• 230 g ready-made rolled shortcrust pastry
• 3 -4 boiled potatoes, sliced into 1-inch rounds
• 4 slices stilton cheese
• salt
• fresh ground black pepper
• 1 egg, beaten with a little
• milk

Recipe

• 1 pre-heat the oven to 200c/400f/gas 6.
• 2 grease and line a sturdy oven proof biscuit (cookie) sheet.
• 3 cut out 8 pastry circles - about 3" to 4" in diameter - a cup is a great template!
• 4 place the sliced potatoes on 4 of the pastry circles - leaving a 1/2" border.
• 5 season well with black pepper, and salt if you wish - remembering that stilton is quite salty itself.
• 6 place a slice of stilton cheese on top of the potatoes.
• 7 place the remaining 4 circles of pastry over the top - bringing up the bottom pastry circle and pinching them together to make a crust - the bottom pastry circle should sit over the top of the top pastry circle as a seal.
• 8 press the crust with the back of a fork to make a pattern and seal the pastry circles together.
• 9 cut two 1" slits in the top of each pie - to let the steam escape.
• 10 glaze the tops with the beaten egg and milk mixture.
• 11 place onto the lined and greased oven tray and bake for about 15-20 minutes, or until the pastry is golden brown and crisp.
• 12 allow to cool slightly before eating, as the cheese will be very hot!