potato, feta & roast garlic pasties

serves 8

400 g (14 oz/3¼ cups) plain (all-purpose) flour

240 g (8½ oz/1 cup) unsalted butter, chilled and cut into cubes

300 g (10½ oz) all-purpose potatoes such as pontiac, unpeeled

8 garlic cloves

2 teaspoons rosemary leaves, chopped

2 tablespoons extra virgin olive oil

80 g (2¾ oz/½ cup) crumbled feta cheese

½ teaspoon grated lemon zest

sea salt

1 egg yolk

1 tablespoon milk

For the pastry, sift the flour and a pinch of salt into a large bowl and add the butter. Using your fingertips, rub in the butter until the mixture resembles coarse breadcrumbs. Make a well in the centre and pour in 120 ml (4 fl oz/½ cup) chilled water. Stir with a flat-bladed knife until a coarse dough begins to form. Transfer to a lightly floured work surface and gently knead until the dough comes together. Shape into a flat disc, wrap in plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 180°C (350°F/Gas 4). Lightly grease a baking tray.

Boil the potatoes in their skins for 15 minutes, or until just cooked. Drain the potatoes, cool, then peel and cut into 1 cm (½ inch) pieces.

Put the garlic, rosemary and 1 tablespoon of the oil onto a piece of foil large enough to enclose them, then twist the edges together to make a secure package. Place on the baking tray and roast for 30 minutes. Cool, then squeeze out the garlic from its skin and roughly chop. Add the garlic to the potato, along with the rosemary and any oil left in the foil package. Add the remaining oil, the feta and lemon zest and gently toss to combine. Season well with freshly ground black pepper and a little sea salt.

Divide the pastry in half. Roll out each half to 3 mm (¹/₈ inch) thick, then cut into eight 15 cm (6 inch) rounds. Put 2 tablespoons of filling on one half of each pastry round. Combine the egg yolk and milk in a small bowl and lightly brush the unfilled half of the pastry with the egg mix. Fold over the pastry to enclose the filling, pressing gently to seal well. Crimp the edge with your fingers, or gently press with the tines of a fork to seal. Repeat with the remaining filling and pastry rounds.

Place the pasties onto the tray, brush the tops with the remaining egg mixture, then put the tray in the refrigerator for at least 30 minutes. Remove and bake for 30 minutes, or until golden. Allow the pasties to cool a little before serving.