Cheese, Onion and Potato Pies

You will need 2 x 4-bun Yorkshire pudding trays, with holes approx. 7-10cm diameter and 2cm deep /2¾ in diameter x ¾ in deep.

1. First make the pastry. Put the flour in a shallow bowl, add the cold, diced fats and stir gently to coat. Put in the deep freeze - no need to cover - for 10 minutes. As you do so, put your egg yolks and cold water in a bowl or cup with a pinch of salt and transfer to the fridge.
2. Either in a processor or - for choice - in a freestanding mixer with flat paddle, blend the fats and flour until you have a mixture that resembles sandy porridge. Then, gradually process or paddle in the liquid until the pastry is almost coming together.
3. Use your hands now to halve the pastry, form each half into a disc, wrap in clingfilm and leave in the fridge for 20 minutes.
4. Preheat the oven to 200°C/180°C/400°F.
5. Meanwhile, peel and dice the potatoes, put them in a saucepan with plenty of cold water and bring to the boil. Boil gently for 5–10 minutes, or until the cubes are cooked but still retain their shape. Drain and leave to cool.
6. In a large bowl, combine the spring onions, cheeses, slightly cooled potato and parsley. Bind with the crème fraîche and season with salt and pepper. Roll out one of the pastry discs, cut 8 rough circles slightly larger than the indents and push 4 into the first tray to make the bases. Fill each with an eighth of the mixture and put the remaining 4 circles on as lids. Seal the pie edges with the back of a knife, making a little hole in each one. Repeat for the second tray with the other disc and the remaining half of the filling.
7. Cook for 20 minutes, by which time the pastry should be firm, beginning to turn gold, but still pale, and let the pies stand a little out of the oven in their trays before easing them out of the moulds.

You will need 2 x 4-bun Yorkshire pudding trays, with holes approx. 7-10cm diameter and 2cm deep /2¾ in diameter x ¾ in deep.

1. First make the pastry. Put the flour in a shallow bowl, add the cold, diced fats and stir gently to coat. Put in the deep freeze - no need to cover - for 10 minutes. As you do so, put your egg yolks and cold water in a bowl or cup with a pinch of salt and transfer to the fridge.
2. Either in a processor or - for choice - in a freestanding mixer with flat paddle, blend the fats and flour until you have a mixture that resembles sandy porridge. Then, gradually process or paddle in the liquid until the pastry is almost coming together.
3. Use your hands now to halve the pastry, form each half into a disc, wrap in clingfilm and leave in the fridge for 20 minutes.
4. Preheat the oven to 200°C/180°C/400°F.
5. Meanwhile, peel and dice the potatoes, put them in a saucepan with plenty of cold water and bring to the boil. Boil gently for 5–10 minutes, or until the cubes are cooked but still retain their shape. Drain and leave to cool.
6. In a large bowl, combine the scallions, cheeses, slightly cooled potato and parsley. Bind with the crème fraîche and season with salt and pepper. Roll out one of the pastry discs, cut 8 rough circles slightly larger than the indents and push 4 into the first tray to make the bases. Fill each with an eighth of the mixture and put the remaining 4 circles on as lids. Seal the pie edges with the back of a knife, making a little hole in each one. Repeat for the second tray with the other disc and the remaining half of the filling.
7. Cook for 20 minutes, by which time the pastry should be firm, beginning to turn gold, but still pale, and let the pies stand a little out of the oven in their trays before easing them out of the moulds.