Looking for some new veggie lunch inspo? Try these Stilton Fenland celery pasties. The deliciously flaky pastry encases a delectable filling of potato, Stilton cheese and diced Fenland celery. These also make a perfect midweek family supper, as well as being wonderful packed up and eaten ‘al fresco’ as a Bonfire Night warmer. Plus, they are also suitable for freezing.
Ingredients (serves 6)
2 large potatoes, peeled and diced
1tsp English mustard powder
200g Stilton cheese, crumbled
4 sticks Fenland celery, diced
450g ready-made puff pastry
1 free-range egg, beaten with 1tbsp milk
Salt and pepper to taste
Method
Pre-heat oven to 200°C/400°F./Gas Mark 6. Grease and line a large baking sheet with greaseproof paper.
Boil the potatoes until they are soft enough to mash. Mash them until they are smooth, then add the mustard powder, crumbled Stilton cheese and the diced celery.
Season to taste with salt and pepper and set aside.
Roll the pastry out on a well-floured board and stamp out circles with a saucer or small plate, to about five inches in diameter.
Spoon some of the filling mixture over one half, moisten the edges of the pastry, then fold the pastry over to form a crescent and seal by crimping around the edges with your fingers or a fork.
Place the pasties on the baking sheet, cut a slit to allow the steam to escape and brush them all over with the beaten egg and milk mixture. Bake for 20 to 25 minutes until they are golden brown.
Remove the pasties from the oven and allow to cool slightly before serving warm, or cold. The pasties can also be frozen before baking.
Recipe courtesy of fenlandcelery.com
