Stilton Cheese and Fenland Celery Pasties
Flaky pastry encases a delectable filling of potato, Stilton cheese and diced Fenland celery, these pasties make for a perfect midweek family supper, as well as being wonderful packed up and eaten ‘al fresco’ as a Bonfire Night warmer. Suitable for freezing.
Serves: 6
Preparation Time: 20 mins
Cooking Time: 30-35 mins
Serves: 6
Preparation Time: 20 mins
Cooking Time: 30-35 mins
What you'll need
2 large potatoes, peeled and diced
1 tsp English mustard powder 200g Stilton cheese, crumbled
4 sticks Fenland celery, diced
450g ready-made puff pastry
1 free-range egg, beaten with tablespoon milk
Salt and pepper to taste
2 large potatoes, peeled and diced
1 tsp English mustard powder 200g Stilton cheese, crumbled
4 sticks Fenland celery, diced
450g ready-made puff pastry
1 free-range egg, beaten with tablespoon milk
Salt and pepper to taste
What to do:
1: Pre-heat oven to 200C/400F/Gas 6.
2 : Grease and line a large baking sheet with greaseproof paper.
3: Boil the potatoes until they are soft enough to mash; mash them until they are smooth, then add the mustard powder, crumbled Stilton cheese and the diced celery.
4: Season to taste with salt and pepper and set aside.
5: Roll the pastry out on a well-floured board and stamp out circles with a saucer or small plate, to about 5” (13cms) in diameter.
6: Spoon some of the filling mixture over one half, moisten the edges of the pastry then fold the pastry over to form a crescent and seal by crimping around the edges with your fingers or a fork.
1: Pre-heat oven to 200C/400F/Gas 6.
2 : Grease and line a large baking sheet with greaseproof paper.
3: Boil the potatoes until they are soft enough to mash; mash them until they are smooth, then add the mustard powder, crumbled Stilton cheese and the diced celery.
4: Season to taste with salt and pepper and set aside.
5: Roll the pastry out on a well-floured board and stamp out circles with a saucer or small plate, to about 5” (13cms) in diameter.
6: Spoon some of the filling mixture over one half, moisten the edges of the pastry then fold the pastry over to form a crescent and seal by crimping around the edges with your fingers or a fork.