British ploughman's pies

A traditional dish with a British twist. These Ploughman's pies are sure to go down a treat at any party this year! To help you enjoy this great British summer with friends and family, McCain Foods have got some delicious recipes using McCain Wedges, which all the family will enjoy. Visit www.summerofsharing.co.uk for more ideas and party tips as part of McCain's Summer of Sharing.

• Preparation: 20 mins
• Cooking: 30 mins
• Serves: 4

What you need:

• 400g McCain British Wedges
• 150g pickled onions, drained
• 1/2 tsp dried chilli
• Knob of butter
• 2 tbsp olive oil
• 200g mature cheddar, grated
• 100g chutney
• 150g shredded ham hock or chopped ham
• 10g parsley, chopped
• 500g ready-made short crust pastry
• 1 egg, beaten
• Ground black pepper

What you do:

1. Place 150g of the wedges on a roasting tray and cook as per pack instructions. When cooked, leave to cool slightly and cut each wedge into three
2. Heat the butter and olive oil in a saucepan and gently cook the pickled onions and chilli until soft and brown. Season with some salt and pepper
3. Mix the wedges, pickled onions, cheese, chutney, ham and parsley together in a bowl. Add the big pinch of sea salt and a generous grinding of pepper
4. Preheat the oven to 220°C/fan oven 200C/Gas mark 7
5. Roll out the pastry to the thickness of a pound coin and cut 4-6 circles the same size as a saucer
6. Brush the edge of each pastry circle with cold water. Place a spoonful of the filling in the middle of each round and fold upwards into semi-circle to encase the filling. Crimp the edges of the join with your fingertips. Repeat until all the pastry and filling has been used
7. Place the pies on a baking sheet, brush with the beaten egg and sprinkle with black pepper on top. Bake for 30 minutes or until golden
8. Place the remaining wedges on a roasting tray and cook as per pack instructions
9. When the pasties are cooked, serve alongside the wedges and an English salad made with little gem lettuce, radish and cucumber

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