Mixing, Measuring, Baking
What you need for this recipe:
- 50g Cheddar cheese
- ½ small onion
- 100g plain flour
- 50g butter or margarine
- 2-3x15ml spoons cold water
- 1 egg
- Weighing scales
- chopping board
- grater, knife
- mixing bowl
- measuring spoons
- palette knife
- flour dredger
- rolling pin
- spoon, fork
- 2 small bowls
- pastry brush
- fish slice
- baking tray
- Preheat the oven to 180ºC or gas mark 4.
- Prepare the cheese and onion filling.
- Grate the cheese.
- Slice the onion.
- Mix the cheese and onion together in a small mixing bowl.
- Make up the shortcrust pastry.
- Sift the flour into the bowl.
- Rub the butter or margarine into the flour, using your fingertips, until it resembles breadcrumbs.
- Add the cold water and start to mix together.
- Mix to form a firm, smooth dough.
- Roll out the pastry into a square, on a floured surface.
- Cut the square into quarters using the palette knife.
- Spoon some cheese filling in the middle of the square.
- Next, break the egg into a small bowl and beat with a fork, brush the edges of the pastry with beaten egg.
- Fold over each pasty and pinch them together all the way along.
- Brush each pasty with beaten egg.
- Transfer them onto the baking tray.
- Bake for 20 minutes, until golden brown.
Something else to try:
Use spices and herbs for different flavour sensations!
Try adding slices of chicken or beef, perhaps with mushrooms and sweetcorn.
Make up the pastry using wholemeal flour – remember to use a little more water.
Try using different types of cheese.