- 1tbsp sunflower oil
- 1 carrot, peeled and diced small
- 1 parsnip, peeled and diced small
- 1 red onion, peeled and diced small
- 1 potato (about 150g), peeled and diced small
- 2 tsp fresh thyme
- 75g spinach, roughly chopped
- 8 tbsp Branston Dorset Ale and Apple Chutney
- 100g reduced fat mature cheddar cheese, cut into small cubes
- 2 320g sheets ready rolled puff pastry
- 1 egg, beaten, for brushing
- 2tbsp mixed seeds
- Extra Branston Dorset Ale & Apple Chutney, to serve
- 1. Heat the oil in a large saucepan and add the carrot, parsnip and onion and fry over a medium-high heat for 3-4 mins. Reduce the heat to medium, cover and cook for 5 minutes stirring occasionally, until tender. Add the spinach and thyme to the pan and cook for a further 2 minutes until the spinach has cooked down. Remove from the heat and cool for at least 15 minutes.
- 2. Heat the oven to Mark 5/190C. Line two baking trays with parchment. Unroll the pastry on a work surface and cut each into 10 equal pieces.
- 3. Mix Branston Dorset Ale and Apple Chutney and cheese into the filling. Place half of the pastry pieces on to the prepared trays and brush a 1cm border of beaten egg around each one.
- 4. Carefully pile the filling in the middle of each pastry piece. Place the second piece of pastry on top of each and carefully press the edges together. Use a fork to seal the edges together firmly, giving a 1cm fluted border.
- 5. Slice a small air hole or two into the top of each pasty, and brush with the egg. Scatter with the seeds and bake for 20-25 minutes until deep golden and the pastry is crisp. Serve hot, warm or cooled.