Cheese, onion and potato roly poly

Roly-polys might be a classic pud but switch the filling from sweet to savoury with cheese, spuds and caramelised onions, and you have a tasty pastry, perfect for a gathering.

1 HOUR 30 MINUTES + CHILLING | SERVES 6 8 | EASY |

self-raising flour 200g, plus extra for dusting

vegetable suet 100g

olive oil 2 tbsp

red onions 2 large, thinly sliced

thyme leaves picked to make 2 tsp

balsamic vinegar 60ml

soft light brown sugar 2 tbsp

potatoes 400g, peeled and cut into 1cm cubes

extra-mature cheddar 150g, grated

egg 1, beaten

mixed seeds (nigella, poppy and sesame work well) 1 tbsp

1 Combine the flour and suet in a large bowl, seasoning lightly. Slowly add 100ml of ice-cold water, stirring with a fork to bring it into a rough ball of dough. If the mixture is too dry and there are still visible pockets of flour, add an additional 1 tbsp of water. The final dough will be soft but not sticky. Knead briefly into a smooth ball, flatten slightly then wrap and chill for 30 minutes.

2 Meanwhile, heat the oil in a large lidded frying pan over a low heat. Add the red onions, thyme and a pinch of salt. Cover and cook for 20 minutes, stirring occasionally so they don’t catch. Once they’re soft and slightly golden, remove the lid and stir in the vinegar, sugar and 2 tbsp of water. Continue to cook for

6-8 minutes without a lid until almost all the liquid has evaporated. Set aside to cool, then season to taste.

3 While the onions cook, bring a large pan of water to the boil and cook the potatoes for 5 minutes until just tender, then drain thoroughly and leave to steam-dry in a colander.

4 Heat the oven to 200C/fan 180C/gas 6. Tip the dough out onto a sheet of lightly floured baking paper, and roll out into a 40cm x 25cm rectangle. Combine the potatoes with the onions and cheese, seasoning well. Arrange the filling down the centre, leaving a 2cm border at each end. Brush the edges with some of the beaten egg and bring the two long sides together in the middle, overlapping one side over the other. Firmly press the ends and fold them over to completely seal.

5 Line a large baking tray with baking paper and carefully flip the roly poly onto it so that the seam is on the bottom. Brush with the remaining egg and sprinkle over the seeds. Bake for 25-30 minutes or until deeply golden brown. Leave to cool completely before slicing into pieces, or take whole to your picnic and slice there.

PER SERVING 8 378 kcals | fat 19.2G saturates 9G | carbs 40.1G | sugars 8.9G fibre 3G | protein 9.8G | salt 0.6G