Directions

1. Grate your Davidstow cheese and combine with your onion, potato, leeks and chives. Try adding some three-cornered leeks or wild garlic capers if you are a confident forager and want extra allium flavour.
2. Season with some salt and pepper and set the cheese and onion filling to one side. Preheat your oven to 180˚C
3. Roll out your pastry on a floured surface and cut into equal sized circles, approximately 20cm in diameter.
4. Place a decent handful of filling into the middle of each pastry round and then fold the pastry over from each side to form a semi-circle parcel. Carefully seal along the length with floured fingers and then start crimping.
5. To crimp fold over the right-hand corner first and press down at a right angle to seal the start. Then use your index finger and thumb to roll the pastry inwards along he crescent into a rope shape. Use your spare hand to guide the pastry along and keep it tight and as uniform as you can. At the end of the pastry fold over the crimp and press firmly down.
6. Brush with beaten egg and sprinkle with some extra cheese. Use a fork to make some holes in the top for hot steam to escape and avoid boil-out.
7. Bake on a line baking tray for 35-40 minutes, until the pastry is golden brown. Serve with some chutney or a seasonal salad.