Coronation cheese, potato and pineapple pasties

Ideal for a street party during the Coronation

Prep time 40 minutes

Cooking time 15-20 minutes | Makes 48

Ingredients

• 300g small Maris Piper potatoes · 2 tbsp olive oil

• 1 large onion, finely chopped

• 1 can (435g) Del Monte® pineapple slices in juice,finely chopped

• 200g cheddar, grated · 4 x 320g packs ready rolled puff pastry

• 1 egg, lightly beaten · Salt and pepper

Method

• Peel potatoes, bring to boil, add 1 tsp of salt. Simmer for 15 minutes, drain well and cool.

• Heat oil in large frying pan and cook onions for 10 minutes until softened. Remove from heat.

• Cut cooled potatoes into 1cm cubes and add to the onion along with chopped pineapple pieces and cheddar, stir gently to combine. Season to taste.

• Preheat oven to 200°C, Fan 180°C, gas mark 6.

• Unroll pastry sheets onto lightly floured surface. Roll or trim to size: 24cm x 32cm. Cut each sheet into 12 x 8cm squares.

• Take a square of pastry, lightly brush edges with beaten egg, place a spoonful of potato and pineapple mix into the centre, fold in half to form a triangle. Press edges together to seal, repeat until all squares are used up. Ensure pasties are as full as possible.

• Using the end of a fork press around the edges of the pasties to create a pattern and ensure they are fully sealed. Brush with beaten egg and place on baking sheets lined with baking parchment. With a small knife make two small slits in the top of each pasty. Bake until puffed up and golden. You may need to do this in batches.