Ultimate Cheese & Onion Cornish Pasty

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Chop your leek[s] in half lengthways, wash thoroughly to remove any grit then top, tail and slice finely then peel and finely slice your brown onion[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil and a little knob of butter over a medium heat and once hot, add the sliced leek and onion to the pan with your dried thyme and cook for 10-12 min or until softened

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

While the leek softens, trim, then slice your spring onion[s]

Grate your cheddar cheese

Once the leek and onion has softened, transfer to a medium bowl

Add the sliced spring onion, grated cheddar, your wholegrain mustard and soft cheese to the bowl with a generous grind of pepper

Give everything a good mix up – this is your cheese & onion filling

Dust your work surface with a generous sprinkling of flour

Unwrap your puff pastry and roll it out to approx. 0.5cm thickness with a rolling pin

Line a baking tray (or two!) with baking paper

Cut into roughly 20cm wide circles (1 per person!)

Add the pastry circles[s] to the tray and divide the cheese & onion filling evenly between, covering only one half and leaving a border of pastry clear around the edge

Fold the pastry over the filled side of the pastry circle[s] and press the edges together firmly with your fingers to seal in the mixture, with as little air trapped inside as possible

Pinch and roll the bottom edge up of the pastry up and over the top edge, crimping the edges of the pastry to seal – this is your pasty[ies]

Put the tray[s] in the oven for 15-18 min or until the pastry is golden and cooked through – this is your ultimate cheese & onion Cornish pasty[ies]

Once the pasty[ies] are almost ready, boil a kettle

Add your blanched peas to a pot, cover them with boiling water (just enough to cover them)

Bring to the boil over a high heat and cook for 1 min or until they're warmed through

Once done, drain and return to the pot with a pinch of salt and a little knob of butter