Cheese and Onion Pasty Hand Pies

Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.

Heat butter in a large pan over medium heat. Add diced onion and cook until softened, about 5 minutes. Add diced potatoes, salt, and pepper. Cook for 10-15 minutes, stirring occasionally, until potatoes are slightly softened.

Remove from heat and let the potato and onion mixture cool slightly. Stir in the grated cheddar cheese. If the mixture is too dry, add a tablespoon of milk to moisten it.

On a lightly floured surface, roll out the shortcrust pastry. Use a round cutter or knife to cut out 4 circles from each sheet, making a total of 8 circles. Each circle should be approximately 5-6 inches in diameter.

Place a generous spoonful of the cheese, onion, and potato filling onto the center of four pastry circles.

Brush the edges of the filled pastry circles with beaten egg.

Top with the remaining pastry circles and press the edges firmly together to seal, crimping with a fork for decoration and to ensure a tight seal.

Brush the tops of the pasties with the remaining beaten egg.

Cut a small slit in the top of each pasty to allow steam to escape.

Bake for 25-30 minutes, or until the pasties are golden brown.

Let the pasties cool slightly on the baking sheet before serving. Enjoy warm or cold.