Additional Ingredients

300 grams	Plain White Flour (Allinson Nature Friendly)
75 grams	Butter Cold
75 grams	Lard Cold
1 pinch	Salt
1	Free Range Eggs Beaten

How to make Cheese and Onion Pasties

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1. Fry the sliced onions in the oil for about 5 minutes or until tender . Add the potato and cheese, season well and set aside to cool
2. Place the flour in a mixing bowl. Cut the butter and lard into cubes and add to the flour with a punch of salt.
3. Using your fingertips rub the butter and lard into the flour until it resembles fine breadcrumbs. ( or even easier- blend it in a food processor)
4. Add 3-4 tbsp ice cold water, gradually stirring it into the dough with a knife until it just sticks together.
5. Turn the mixture out on a floured work surface and knead gently into a ball. Cover with cling film and chill in the fridge for 15 minutes if possible. This will help the pastry relax and prevent shrinkage.
6. Pre heat the oven to 220°C, 200°C fan. Gas 7.
7. Roll out the pastry on a lightly floured work surface. Using a saucer, cut out 6 circles ( or make 12 smaller pies using a coffee cup saucer) If necessary re roll the trimmings to make more.
8. Place a heaped spoonful of the cheese mixture in the centre of each piece of pastry. Brush the edge of half the circle of pastry with a little water, then fold the 2 sides of the circle together to make semi circles. Press down well to seal then place the pasties on a baking tray, sitting them sealed edge upright if liked. Crimp the edges between your fingertips
9. Brush the pasties with beaten egg.
10. Bake for 25-30 mins until golden and hot.

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