Pasties started out in the lunch boxes of Cornish tin miners. Make these smaller, daintier pasties as a lighter lunch option.
For the pastry:
125g (4oz) Flora light margarine
250g (8oz) Plain Flour
1/2 egg beaten
50g (2oz) Caerphilly Cheese
2 celery sticks diced
1 tbsp capers, diced
75g (3oz) potatoes, diced
Heat the oven to Gas 7, 220C. Rub together margarine and flour until it resembles breadcrumbs. Blend in 1 tablespoon cold water to make pastry dough. Cut into 4 equal pieces and put in the fridge for 10 minutes.
Mix together all the diced and other ingredients of your filling. Roll out the pastry into 14cm (51/2 inch) rounds and brush the edge with egg. Place the prepared filling in one half of the pastry round. Fold pastry in half making a moon shape and firmly squeeze the edges together, crimping the pastry with your fingertips.
Repeat until all are done, place on a baking sheet lined with baking parchment and brush pastries all over with egg.
Bake in oven for 10 mins then reduce the heat to gas 4, 180C, fan 160C and cook for a further 35 mins.