Cheese and Potato Hand Pies

Divide the butter into 4 equal portions

Put the flour and salt into a bowl and stir briefly. Cube 1 portion of the butter, add to the bowl and rub in

Pour in 2/3 of the water and mix, with a blunt knife, to a soft dough, adding more water as necessary (do not add so much that the dough turns sticky)

On a lightly floured worktop roll the dough into a long rectangle approx 3-4mm thick. Take another portion of the butter, cube it and scatter over 2/3 of the dough, leaving the final 1/3 empty

Fold the empty third of the dough over the top of the buttered dough, bringing it to the centre. Next fold the other end of the butter-topped pastry over the top

Rotate the pastry 90 degrees and repeat the previous 2 steps using another portion of butter

Turn once more and repeat the steps again using the final portion of butter

Rotate the pastry and roll out once more, then fold it and wrap before chilling for 1 hour in the fridge

Peel and dice the potato, then cook in salted water until tender. Drain and set aside to cool completely

Preheat the oven to 200C/ 400F/ GM 6 and line a baking sheet with baking parchment

Grate the cheese finely

Roll the pastry out into a rectangle approx 20cm x 30cm. Trim off any straggly edges then divide into 6 squares. (First cut down the middle lengthwise then cut both strips into three)

Reserve 1 tablespoon of the grated cheese, then share the rest out between each square, piling it onto the potatoes

Dip a finger in some cold water and run it around the edges of 1 square of pastry to dampen. Gather two opposite corners of pastry up towards the centre and press together lightly. Gather the other corners up to the centre too, pushing the filling back into the centre as you do so. When all corners are gathered gently press the pastry seams together and draw the edges into the centre to form a circle

When you are certain all edges are sealed, turn the pastry over, so the seams are underneath and use lightly floured handles to form a circular shape. Press down very gently to form a disc (do not press so much that the filling breaks through the pastry)

Repeat the above two steps with each remaining squares of dough

Brush each top with a little beaten egg, then use a sharp knife to cut three slashes across the top of each cake. Sprinkle with a little of the reserved cheese, then bake for 12-15 minutes until golden