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Ingredients
Enough frozen or homemade shortcrust pastry to make 8 pies or pasties
150ml cream
2 garlic cloves, finely chopped
1 corn cob, kernels removed
5 carrots, remove top and tail and then dice
600g potatoes, peeled and chopped
200g brussell sprouts, remove bottoms and then roughly slice
1/2 cup frozen peas
1 cup grated cheddar
1 egg, lightly beaten
Dash milk

Method

Preheat oven to 180 degrees celcius and line two baking sheets with baking paper
Place cream and garlic in a small saucepan and hit until nearly boiling. Turn off heat and leave to cool.
Place potato in a large saucepan and cover with cold, salted water. Bring to the boil and continue to cook for 5 minutes.
Add in brussell sprouts and carrot and continue to cook for 3 minutes.
Add in peas and corn and cook for a further 4 minutes.
Drain the vegetables and then return to the saucepan over a low heat.
Pour in cream mixture and mash until all potato is mashed through.
Stir through cheese and mix thoroughly. Season with salt and pepper.
If using frozen pastry, cut each sheet in half, if using homemade pastry roll out pastry to about the size of a frozen sheet and then cut in half. Mix the egg and the milk together in a small bowl.
Take a half and fold it over to form a square, keeping your hand in the middle of the pastry at all time so it doesn’t stick together. Using a fork, press the pastry together around two of the open edges so you form a pocket.
Fill the pocket with 1/8 of the filling mixture and then press the pastry together with the fork along the remaining open edge.
Place the pastie on the tray and them prick the top twice with the fork. Lightly brush over the egg and milk mixture making sure to cover the top and edges of the pastie.
Repeat with the remaining pasties and then bake in the oven for 20 minutes until lightly browned.