It’s making my mouth hot, mummy! – JD, 4
This is a truly yummy recipe that’s light enough to enjoy in these boiling hot summer days but filling enough to have as a main meal.
- 250g silverskin pickled onions
- 1/4 tsp cumin powder
- 15g butter
- 1 tbsp olive oil
- 200g mature cheddar cheese
- 100g onion chutney
- 150g sliced boiled ham (as pictured) or veggie ham (I used Redwood Cheetin’ Ham Slices)
- 10g fresh parsley
- 2 x 320g Shortcrust Sheets (I used Jus-Rol)
- 1 large free range egg
- 1tsp cracked black pepper
- 400g frozen potato wedges (I used McCain)
- Seasoning to taste
- Cook the wedges according to the pack instructions
- When cool, cut into thirds and set aside
- Chop the onions in half – or quarters if large
- Warm the oil and butter in a pan and gently fry the onions with the cumin until soft and browning
- In a clean bowl, grate the cheese and stir in the chutney, parsley, onions, cooled wedges and a little salt and pepper
- Unroll the pastry and using an upturned cereal bowl, cut out eight circles
- Put a generous spoonful of mixture in the center of each of the circles then pinch together at the top to form pasties
- Place on a large baking tray, brush with egg and sprinkle with the cracked black pepper
- Cook in the oven at 220C (200c fan / gas mark 7) for 30 minutes until golden
- Serve with more wedges, salad or whatever takes your fancy!
This recipe is adapted from McCain’s Summer of Sharing website, which is very cool and contains lots of recipes, party tips and games.
Disclosure: No payment was received for this post. McCain sent me some ingredients and recipes to test and adapt. All posts are 100% honest and all food posts are (hopefully) very tasty.