Caramelised Onion & Cheddar Pasty With Wedges

Heat the oven to 200°C (180°C fan). Thinly slice the onions, grate the cheddar and cut the potatoes into even wedges. Keep the pastry chilled until needed. Line a large baking tray with baking paper.

Heat the butter and cooking oil in a large frying pan over medium-low heat. Add the onions with a pinch of salt and cook for 15–20 minutes, stirring regularly, until very soft and golden. Stir in the brown sugar, balsamic vinegar and thyme and cook for another 3–5 minutes until sticky. Remove from the heat and cool slightly.

Toss the potato wedges with the olive oil, smoked paprika, mixed herbs, salt and black pepper. Spread them in a single layer on a baking tray and roast for 30–35 minutes, turning halfway, until deeply golden, crisp at the edges and tender inside.

Roll the pastry if necessary and cut into four large rounds. Divide the caramelised onions between one half of each round, leaving a clear border, then top with the grated cheddar. Fold the pastry over to enclose the filling, press the edges together and crimp firmly with a fork. Cut a small steam vent in the top of each pasty and brush with beaten egg.

Place the pasties on the lined baking tray and bake for 20–25 minutes until puffed, crisp and a deep golden brown. Check that the bases are cooked through, then rest the pasties for 3–5 minutes before serving.

Serve one hot caramelised onion and cheddar pasty per person with the crispy potato wedges and mixed salad leaves if using. Add your preferred chutney or sauce at the table and serve while the pastry is still crisp.