METHOD-Place the potatoes on a plate and pierce with a fork or knife on both sides. Place them in the microwave on high for 5-6 minutes each side, or until they're cooked through.
Cut the cooked potatoes in half lengthways. Scoop the potato into a mixing bowl using a teaspoon - you may need to hold the potato with a tea towel or oven glove as they will be very hot!
Add the butter to the potato and roughly mash with a fork.
Add the pesto, grated cheese and sweetcorn. Season with salt and pepper and mix thoroughly.
Heat the oven to 200C.
Lay the sheets of pastry out on the worktop on the greaseproof paper they came wrapped in. Find a small bowl 12cm in diameter and use it to cut out pastry circles. You will have to re-roll the pastry a couple of times to use it all up.
Grease or line two baking trays.
Use an ice cream scoop to place a level serving of the potato mixture onto one half of each of the pastry circles (if you don't have an ice cream scoop, it's roughly a heaped tablespoon)
Use a fork to flatten the mixture a little, leaving a 1cm gap around the edge. Brush the edge of the pastry with a little beaten egg.
Fold the pastry over the mixture, until it joins the edge on the other side. Use the prongs of a fork to press down the edges, leaving indents in the pastry.
Brush the mini pasties with the remaining beaten egg. Sprinkle them with a little ground black pepper. Bake in the oven for 20 - 25 minutes until the pastry is golden.
Enjoy hot or store in the fridge and eat cold with a packed lunch!
Serves: 14
Preparation: 10 mins
Cooking: 30 mins
2 medium Albert Bartlett Butter Gold baking potatoes
100g grated cheddar cheese
100g tinned sweetcorn (drained)
1 tbsp butter or margarine
2 tbsp pesto
Salt and pepper
1 egg beaten
2 sheets of ready rolled shortcrust pastry