What you'll need:
- 1 big potato, cut into 1cm diced pieces
- 2 carrots, cut into 1cm diced pieces
- 300g jar of red onion chutney
- 1 tbsp Dijon mustard
- 1 tbsp chopped thyme
- 150g of the strongest, maturest Cheddar you can find
- 500g block of premade shortcrust pastry
- A beaten egg, for brushing
Time: 40 minutes
Kick things off by preheating your oven to 190C. Line a baking tray with parchment, and boil a pan of lightly salted water.
Boil the potato and carrot dices for 5-6 minutes, until slightly tender. Drain well, and tip into a mixing bowl along with the chutney, cheese, thyme, mustard, and plenty of salt and pepper. Gently mix together, and then cool in the fridge.
Roll out the shortcrust pastry to about 3-4mm thickness, and then cut into squares of 8 x 13 cm (approximately). Divide the filling between the squares, and brush the corners of the pastry with some of the beaten egg. Once done, fold the corners of the pastry inwards to the middle, and press down to seal (a bit like a square envelope). Brush again with the egg wash, put onto a baking tray, then bake for 30 minutes until golden.
This pastry dish deserves to be paired with a red blend from 2x2 such as the 2x2 Sangiovese/Cabernet Sauvignon 2016. This wine is a winner with cheese, especially stronger, tangier English style cheeses! Delicious!
There you have it -- a tasty recipe for Cheddar and Red Onion Pastries!
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