Ingredients
For the pastry
400g Self raising flour
200g Salted butter
1 tbsp plain yogurt
2-3 tbsp milk
For the filling
3 cooked jacket potatoes
6 rashers of bacon
1 tbsp olive oil
1 bunch spring onions
150g Cheddar cheese
2 tbsp Worcestershire sauce
Salsa verde
Ingredients
1 clove garlic
1/4 tsp salt
3 salted anchovy
1 tbsp dijon mustard
2 gherkins
2 tbsp red white vinegar
4 tbsp extra virgin olive oil
Here’s how
Mix the flour and butter together in a mixing bowl until it looks like crumble.
Add the yogurt and milk and stir together to create a soft dough.
Leave the dough to rest while you make the filling.
Pre heat a large non-stick pan and add a drizzle of olive oil.
Slice the bacon and cook in the pan for 3-4 minutes, then chop the potatoes and add to the pan.
Slice up the spring onions and grate the cheese before adding to the pan.
Stir together and leave to cool.
Roll the pastry out to 1/2cm thick, using a pastry cutter, cut out 20 circles apron 10cm wide.
Place a tablespoon of the filling in the middle and brush round half the edge of the pastry.
Fold the circles over and crimp shut.
Transfer the parcels to a non stick baking tray and brush with milk before baking at 170c for 15 minutes or until golden .
While the pastry is baking make the salsa.
Crush the garlic and anchovy in a pestle and mortar.
Chop and add the gherkins along with the fresh mint
Add the vinegar and olive oil and stir together.
Season with salt and pepper if necessary
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