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Serves: 4
Prep time: 15 minutes
Chilling time: 15 minutes

It’s not commonly known that suet pastry bakes brilliantly and that as it melts, the suet adds a bit of puff and a lot of crisp to the pastry. The classic combination of potato, onion and cheese is – as ever – a winner, but the addition of oozy tellagio – makes it all the sexier!

1 tablespoon olive oil
2 onions, peeled and thinly sliced
1 x portion of wholemeal suet pastry
1 large baking potato, peeled and thinly sliced
100g tellagio cheese, sliced into small cubes
sea salt and freshly ground black pepper
1 free-range egg, beaten

Heat the olive oil in a small(ish) pan, then throw in the onions and fry them on a low heat for 20 minutes or until they are soft, sweet and golden. Set aside to cool for 10 minutes. Mix together with the potato slices, tellagio cheese and salt and pepper

Roll the pastry out on a floured surface to the thickness of a £1 coin. Cut out 8 squares approx 13 x 13cm. Divide the filling between each of the squares, making sure you place the filling right in the centre and then brush the edges with the beaten egg. Bring all 4 corners together over the filling, pinching the edges together to make a sealed purse.

Transfer to a baking tray. Brush each pie generously with egg, chill in the fridge for 15 minutes, then bake for 30 minutes until golden and the cheese has melted. Best served warm with a crispy green salad.