Day Goes Pie

INGREDIENTS

For the pastry

225g/8oz plain flour, plus extra for dusting

65g/2½oz vegetable suet

65g/2½oz unsalted butter

pinch salt

splash cold water

For the filling

2 tbsp butter
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


To serve
Pickles, hard-boiled eggs, fresh dill, walnuts, cooked beetroot and watercress


DIRECTIONS
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.

In a bowl, combine the onion mixture with the mustard, cheese and potatoes. Set aside until cool enough to handle.

Preheat the oven to 200C/400F/Gas 6.

To make the pies, place a quarter of the filling mixture in the middle of one of the larger circles. Place one of the smaller circles on top of the mixture, then bring the sides up and pinch around the top to help it stand.

Repeat with the remaining pastry and filling to make three more pies. Brush the pies all over with beaten egg.

Transfer to the oven and bake for 20 minutes, or until the pastry is golden-brown and crisp.

Serve warm or cold with the selection of pickles, hard-boiled eggs, dill, walnuts, cooked beetroot and some peppery watercress.