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

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

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.
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