• 450g frozen shortcrust pastry
  • 225g strong cheese cut into bite-size pieces (Cornish Yarg is ideal)
  • 550g early new potatoes – washed and lightly scrubbed
  • 1 bunch of spring onions - chopped
  • 3 tbsp double cream
  • 1 tsp fresh thyme leaves
  • 1 beaten egg
  • Sea salt and black pepper


  • Pre-heat the oven to 180°C/350°F/gas mark 4.
  • Drop the potatoes into boiling water and cook for five minutes. Drain and cut into bite-size pieces. Leave to cool.
  • Place the potatoes into a large bowl with the cheese, onions, thyme and cream. 
  • Season with the salt and pepper.
  • Roll out the pastry and cut into six circles (a side plate or saucer is a good size).
  • Dampen the edges of the circles with beaten egg.
  • Place a small mound of the potato and cheese mixture on the centre of each circle.
  • Gather up the edges of the pastry to make a traditional pasty and crimp the edges.
  • Brush the pasties with the beaten egg and bake for 30 minutes until golden.