2 large potatoes, peeled and diced
1 tsp English mustard powder
200g Stilton cheese, crumbled
4 sticks Fenland celery, diced
450g ready-made puff pastry
1 free-range egg, beaten with 1 tbsp milk
Salt and pepper to taste
Pre-heat the oven to 200C/400F/Gas 6. Grease and line a large baking sheet with greaseproof paper.
Boil the potatoes until they are soft enough to mash. Mash them until they are smooth, then add the mustard powder, crumbled Stilton cheese and the diced celery.
Season to taste with salt and pepper and set aside.
Roll the pastry out on a well-floured board and stamp out circles with a saucer or small plate, to about five inches (13cm) in diameter.
Spoon some of the filling mixture over one half, moisten the edges of the pastry then fold the pastry over to form a crescent and seal by crimping around the edges with your fingers or a fork.
Place the pasties on the baking sheet, cut a slit to allow the steam to escape and brush them all over with the beaten egg and milk mixture. Bake for 20 to 25 minutes until they are golden brown.
Remove the pasties from the oven and allow to cool slightly before serving warm, or cold.
They can be frozen before baking too, so you can squirrel some away for a quick midweek tea.