Ingredients
- 1 tbsp of sunflower oil
- 6 spring onions, trimmed and finely sliced
- 150 floury potatoes (such as king edward),peeled and cut into ½ cm dice
- 150 g of godminster mature organic cheddar, grated
- 1 tbsp of wholegrain mustard
- 1 tbsp of plain flour, for dusting
- 500 g of puff pastry block, defrosted if frozen
- 1 medium egg, beaten
Method
Step 1
Heat the oil in a large frying pan. Add the spring onions and potato and cook gently for 4-5 mins, until slightly softened. Set aside to cool a little.Step 2
Stir the cheese and mustard through the potato mixture. Season to taste.Step 3
Lightly flour the work surface. Roll out the pastry to approximately 42cm x 30cm and trim to neaten the edges. Cut into 6 even rectangles.Step 4
Brush a little of the beaten egg onto the edges of each rectangle, then spoon a portion of the filling into the centre. Fold the pastry over to seal, trim the edges and crimp with a fork. Transfer to 2 baking trays lined with baking paper and chill for 30 mins. Preheat oven to 190°C/170°C fan/gas 5.Step 5
Make a small slit in the top of each turnover and brush with egg. Bake for 30 mins until golden and well risen.