Pasty gate … the filling

Cheese, potato and onion pie filling

gives generous filling enough

for four large pasties

700g of Maris Piper (or similar variety)

potatoes, boiled and then mashed

2 medium onions, finely diced and

sautéed with a knob of unsalted butter and

a drop of rapeseed oil until softened – 5 minutes

2 teaspoons of Dijon mustard

150g of Mature Cheddar cheese, grated

75g each of Red Leicester and Gruyere cheese, grated

Black pepper

1 egg, beaten for egg wash

Baking sheet, lined with baking parchment

Boil the potatoes until cooked – test by using a paring knife which will pass through easily. Drain and then mash roughly, add the Mature Cheddar cheese, mustard and black pepper. Add the sautéed onion and remaining grated cheese, mix well. Set aside to cool.

The advantage of using a rough mash and adding the cheddar cheese before the onion and remaining cheeses gives you a stiff filling and one that is easy to control which is essential when assembling and completing your pasty. You are able to mould the filling easily – it remains firm and doesn't spill all over your worktop.

Just in case you might be tempted – do not add any “liquid” i.e. milk or an egg – to the mash, it needs to be firm, adding liquid will turn your filling into mush!

Be patient, it's important to let the filling cool completely, you'll be pleased with the result.

Next up – hints and tips for the pastry and the filling.