1 sheet of Puff Pastry (rolled into a 14″ x 9″ rectangle)
1 large potato, finely diced
1 large Bermuda onion, grated
5oz sharp cheddar cheese, grated
1 tbsp butter
1 tsp mustard (English or Dijon)
1 tsp fresh parsley, finely diced
1/4 cup cream or milk
1 egg, beaten for wash
Oil spray

Fry your potatoes in a little oil until nice and crispy. Melt in your butter then add your onion. Fry off for a minute or so just until soft. Pop everything in a bowl and allow to cool.
To the bowl add your cheese, mustard, parsley and cream/milk. Give it a good stir and leave to one side.
Slice your pastry into 4 equal rectangles. Split your filling into 4 and place to one side of each rectangle. Brush around the edges with your egg wash then fold over and push down with your fingers to secure.
Using a fork, press down around the outside of each pasty. Place on a lightly sprayed oven tray and slice some steam holes in each pasty (see video for inspiration).
Give the pasties a final brush of egg wash and place in the oven at 390 F for 15-20mins or until golden brown.