Totally delicious recipe today - using minced pork for a change:
500g pack puff pastry
500g (1lb) good-quality minced pork
1 medium onion, peeled and finely chopped
1 large dessert apple or a small cooking apple, peeled, cored and finely chopped
2 tablespoons fresh thyme leaves, or 3 tablespoons chopped fresh parsley or 1 tablespoon fresh sage leaves
Salt and freshly ground black pepper
1 large egg, beaten
90g (3oz.) Cheddar, or your favourite cheese, cut into dice
To make the filling: Mix the pork, onion, apple, herbs and seasoning, and half the beaten egg in a large bowl
On a lightly floured surface, roll out pastry thinly and trim to a rectangle 54 x 36 cm (21 x 14 in). Cute (snigger Annie, deliberate mistake, I meant cut!) pastry into 6 equal squares (3 x 2) so that each square is 18cm/7in). Make them15cm (6 in) if you'd rather not roll out pastry to such a large piece. (I used ready rolled puff pastry sheets to take a short cut, lazy girl!)
Divide the filling between the squares, inserting cheese dice, leaving a thumb-width border of pastry. Brush borders with a little of the beaten egg. Pull the pastry corners up to meet in the centre and, using your thumb, press along the edges of the pastry to seal the joins and make square parcels. Put the parcels on to a large, heavy baking sheet, or two baking sheets, and brush with more egg to glaze them. Chill them while the oven heats up to hot. Gas Mark 7 or 220 degrees C.
Bake the pasties for 20 minutes, then turn the oven temperature down to moderate, Gas Mark 4 or 180 degrees C and cook them for 10 minutes more, until they are puffed up and golden.
To freeze: cool, pack in poly bags or foil, seal, label and freeze. Use within 1 month. Loosen wrappings. Serve cold or reheat thoroughly and serve hot.
Note: Add a crushed garlic clove and a teaspoon of dried herbs instead of the fresh, or a generous dash of Worcestershire sauce to the filling, if you like.
Things I did: I didn't have fresh thyme so just used a teaspoon of dried. The recipe suggests serving these with salad, and I do think they would make good picnic food. As it was wet and miserable in deepest Hampshire when I made these I defaulted to Jersey Royals and fresh asparagus.
These really are mouthwateringly good, the addition of cheese is like the icing on a cake :)