Coronation cheese, potato & pineapple pasties

Makes 24 Ready in 1 hr

300g Maris Piper potatoes, peeled 1tbsp olive oil 1 small onion, finely chopped 220g can pineapple slices in juice, chopped 100g cheddar, grated 2 x 320g sheets ready-rolled puff pastry Flour, for dusting 1 egg, lightly beaten Salt and freshly ground pepper

1 Cook the potatoes in a saucepan of boiling water for 15 mins until tender. Drain well and leave to cool.

2 Meanwhile, heat the oil in a large frying pan and cook the onion for 10 mins over a medium heat until softened but not coloured. Remove from the heat.

3 Once the potatoes are cool enough to handle, cut into 1cm cubes and add to the onion along with the pineapple and cheddar. Stir gently to combine and season with salt and pepper.

4 Preheat the oven to 200°C/gas 6. Unroll the pastry sheets onto a lightly floured surface and ensure each one measures 24cm x 32cm – roll out slightly or trim if needed. Cut each sheet into 12cm x 8cm squares.

5 Take 1 square of pastry, lightly brush the edges with a little beaten egg, then place a spoonful of the potato and pineapple mixture into the centre, fold in half to form a triangle and press the edges together to seal. Repeat with the remaining squares, making sure the pasties are as full as possible.

6 Using the end of a fork, press around the edges of the pasties to create a pattern and ensure they are fully sealed. Brush each pasty with beaten egg and place on baking sheets lined with baking paper. With a small knife cut 2 small slits in the top of each pasty to allow the steam to escape, then bake for 15-20 mins until puffed up and golden. Serve warm or at room temperature.