Cheese & onion pasties

This make a lovely quick supper, and can use up leftovers and spare bits from teh fridge.

Makes a dozen small ones, but size can be varied to suit.

Shortcrust pastry - use 1lb plain flour and 12 oz butter, cold water to mix. Make pastry, and cut into rounds with a saucer as a guide. Mix together mashed potato, grated cheese and a finely chopped onion, season well, then place filling on to each circle, in centre. Brush around edges with cold water, fold over and seal, press edges with tines of a fork. Prick with a fork and bake in a very hot oven for about 15 minutes until golden brown.

I tend to make them when I have left over mash to use up, it's perfect for these; teh cheese can be any sort - whatver needs using up, one type or a mix - blue chees would be nice for a change; onion can be red or white, or spring onion, you could add garlic too if you like.
I sometimes brush my pastry with beaten egg, but in the depths of winter when eggs are scarce, I don't do this.
I make these ones flat, so they're easy to distinguish form the Cornish ones, which I make in the traditional, crimped shape, that look like wee dinsosaurs.
Equally good hot or cold, good for packed lunches and picnics.