Recipe: Easy cheesy potato pies

We’ve been making these easy cheesy potato pies for a while now. They always go down well with the kids and, even better, Archie (just turned four) loves making them with me. I honestly think he could have a good crack at making them himself he’s so well practised!

We sometimes make variations, depending on what veg needs using up. We’ve also tried potato-free versions with baked beans and cheese. These ones with two types of potato are our favourite.

Makes 5 pies

• A drizzle of olive oil

• Half an onion, chopped (we’ve used normal, red or even spring onions and all work well)

• A squeeze of garlic puree or 1 clove, minced

• 1 medium potato

• 1 medium sweet potato

• 1 tbsp peas (or spinach/broccoli, chopped)

• 50g mature cheddar, grated

• 375g ready-rolled puff pastry

• Milk for glazing

Bake the potato and sweet potato at 190c/gas 5 until soft, then halve and leave to cool.

Heat the oil in a frying pan over a medium heat. Add the onion and garlic and cook gently until soft.

Scoop the potato and sweet potato flesh from the skins into a large bowl and mash.

Stir the onions, garlic, cheese and any green veg you’re using into the mash.

Get the pastry out of the fridge 10-15 mins before you need to use it and unroll.

Cut out 5 pastry circles, 12cm in diameter. We use an upturned saucer to cut around.

Put a heaped spoonful of the mixture on one half of the circle.

Brush the pastry rims with water, fold the pastry over and press the edges to seal well.

Crimp the edges with a fork, prick the top and brush with a little milk.

Bake for 190c/gas 5 for 20-25 minutes, until golden.