- 300g/10½oz potatoes, cooked and cut into cubes
- 300g/10½oz fresh curd cheese
- 150g/5oz mature Lancashire cheese
- 1 onion, finely chopped and fried with a little oil until soft
- salt and freshly ground black pepper
- 3 packs (6 large sheets) ready-rolled puff pastry
- 1 free-range egg, beaten, for egg wash
- butter, for greasing
- 200g/7oz unsalted butter
- 2 tbsp chopped fresh basil
- assorted seasonal vegetables (carrot, asparagus, snow peas, spinach)
- Preheat the oven to 200C/400F/Gas 6.
- Combine the potato, curd cheese, Lancashire cheese and fried onion in a bowl, and season well with salt and freshly ground black pepper.
- Cut out 12 x 15cm/6in circles from the puff pastry.
- Divide the cheese, potato and onion mixture equally among the centres of six of the pastry circles, leaving a clean edge around each circle.
- Brush around the edge of each pastry circle with the egg wash and place another pastry circle on top.
- Press down around the edges to create a crimped seal and brush all over with egg wash.
- Place onto a greased baking sheet and transfer to the oven to bake for 20 minutes, until crisp and golden-brown.
- For the basil buttered vegetables, place the butter and basil into a food processor and blend to combine.
- Boil or steam the vegetables until tender, then place into a bowl.
- Add the basil butter and mix to melt and coat the vegetables.
- To serve, place a pasty onto each of six plates and serve a spoonful of vegetables alongside.