Vegetarian pastries

These tasty little parcels are very good still warm from oven, but let them cool down and they’ll pack a real punch for a picnic, a party or a lunchbox.

For the pastry:

400g plain flour

250g chilled unsalted butter cut into small cubes

100ml cold water

1 egg

For the filling:

300g potato

3 garlic clove, finely chopped

2 teaspoons peppermint

2 tablespoon olive

200g goat’s cheese

2 tablespoon lemon juice

sea salt and freshly ground black pepper

To make the pastry:

Stir the flour and salt together. Add the butter and rub in with your fingertips, until the mixture resembles fine breadcrumbs. Mix in the cold water and egg little by little, until the pastry just comes together, then turn out on to work surface and knead briefly to bring it into ball. Wrap and chill for 30 minutes.

For the filling:

Boil potato’s until soft.

Tip the goat’s cheese garlic, peppermint, lemon juice into a bowl and mash together thoroughly.

Preheat the oven to 180C. Line a baking sheet with baking parchment or non-stick liner.

Roll out the pastry to a rectangle about 0,5cm, and cut into circle. Divide the goat’s and potato mixture between the circles, then fold the pastry diagonally to enclose the filling and crimp the edges well to seal.

Brush with milk, transfer the parcels to the prepared baking sheet and bake for about 25 minutes or until golden brown.

Eat the pastry warm or cold.