Ham and Cheese Pasties.

Ham and Cheese Pasties.

Turning leftover glazed ham into these savoury, smokey and cheesy pastries. Absolutely delicious, rich and filling. To cut through the richness of the cheese, I am serving mine with some spicy, sweet and sour pickled vegetables.

   For the filling.

-1kg cooked potatoes.

Mashed and seasoned with salt and pepper, add

-320g chopped ham,

-2tbsp chopped parsley,

-1tbsp Dijon mustard,

-220g grated cheddar cheese.

   For the pastry.

In a food processor, put in

-650g plain flour,

-1tsp salt,

-150g butter, cubed,

-100g beef dripping.

Pulse to combine, add

-325-350ml cold water.

If the pastry is too dry, add a little more water.

Tip onto a floured surface.

Bring the dough together with your hands.

Don't knead.

Place in the fridge to chill for 20 minutes.

When the pastry is ready....

Divide into 8 equal portions.

Roll out to 20 round discs.

Spoon on the ham mixture (around 5tbsp per disc).

Brush the edges with milk.

Crimp the edges.

Put on the prepared trays (2 large baking trays lined with baking paper)

Brush with milk.

Oven 220c fan forced.

Bake 15 minutes.

Turn the oven down to 180c fan forced.

Bake 15 minutes.

Turn off the oven and leave the pasties to continue to cook in the residual heat for 5-10 minutes.

Cool on rack.

Note: if you have any filling left, roll them into balls and bake alongside the pasties.