English Stilton And Twice Baked Potato Picnic Pies - Pasties - cooking recipe

Ingredients

230 g ready-made rolled shortcrust pastry
3 -4 boiled potatoes, sliced into 1-inch rounds
4 slices Stilton cheese
salt
fresh ground black pepper
1 egg, beaten with a little
milk

Preparation

Pre-heat the oven to 200C/400F/Gas 6.
Grease and line a sturdy oven proof biscuit (cookie) sheet.
Cut out 8 pastry circles - about 3\" to 4\" in diameter - a cup is a great template!
Place the sliced potatoes on 4 of the pastry circles - leaving a 1/2\" border.
Season well with black pepper, and salt if you wish - remembering that Stilton is quite salty itself.
Place a slice of Stilton cheese on top of the potatoes.
Place the remaining 4 circles of pastry over the top - bringing up the bottom pastry circle and pinching them together to make a crust - the bottom pastry circle should sit over the top of the top pastry circle as a seal.
Press the crust with the back of a fork to make a pattern and seal the pastry circles together.
Cut two 1\" slits in the top of each pie - to let the steam escape.
Glaze the tops with the beaten egg and milk mixture.
Place onto the lined and greased oven tray and bake for about 15-20 minutes, or until the pastry is golden brown and crisp.
Allow to cool slightly before eating, as the cheese will be very hot!