1 onion, finely sliced
2 leeks, finely sliced
1 garlic clove, chopped
salt and freshly ground black pepper
1 tbsp wholegrain mustard
200g/7oz smoked Cumbrian farmhouse cheese (or other smoked cheese), grated
150g/5oz cooked new potatoes, cut into cubes
1 free-range egg, beaten
Pickles, hard-boiled eggs, fresh dill, walnuts, cooked beetroot and watercress
For the pastry, rub the flour, suet, butter and salt together in a bowl. Bring the mixture together to form a dough, adding a little cold water if necessary.
Cover the bowl with cling film and place into the fridge to chill for 30 minutes.
Roll the pastry out on a lightly floured surface. Cut out 4 x 15cm/6in circles and 4 x 8cm/3in circles.
For the filling, heat the butter in a pan and fry the onion, leeks and garlic until softened. Season well with salt and freshly ground black pepper and drain off any excess liquid.