Jersey Royal Potato and Spring Greens Pasty

**Prepare the pastry:** In a large bowl, rub the cold, diced Jersey butter into the flour until the mixture resembles breadcrumbs. Gradually add the cold water, mixing until the dough comes together. Wrap in cling film and chill in the fridge for at least 30 minutes.

**Cook the potatoes:** Bring a large pot of salted water to a boil. Add the Jersey Royal potatoes and cook until tender, about 15-20 minutes. Drain well and set aside to cool slightly.

**Prepare the spring greens:** While the potatoes are cooking, melt 25g of Jersey butter in a large pan over medium heat. Add the chopped onion and garlic and cook until softened, about 5 minutes. Add the spring greens and cook until wilted, about 3-5 minutes. Season with salt and pepper.

**Assemble the filling:** Roughly chop the cooked Jersey Royal potatoes and add them to the pan with the spring greens. Stir in the remaining 25g of Jersey butter and season to taste with salt, pepper and the leaves from the thyme sprigs (if using).

**Assemble the pasties:** Preheat the oven to 200°C (180°C fan/Gas Mark 6). Divide the pastry into 4 equal portions. On a lightly floured surface, roll out each portion into a circle about 20cm in diameter.

Place a generous spoonful of the potato and spring greens filling in the center of each pastry circle. Brush the edges of the pastry with Jersey milk. Fold the pastry over to form a half-moon shape and crimp the edges to seal, ensuring no filling can escape.

Place the pasties on a baking tray lined with baking parchment. Brush the tops with Jersey milk.

**Bake:** Bake in the preheated oven for 30-40 minutes, or until the pasties are golden brown and the pastry is cooked through. Check at 25 minutes, and if they are browning too quickly, lower the oven temperature slightly. Serve warm.