potato, cheese and kimchi pastie

Ingredients :

2 x Empire Pastry Butter Puff Pastry, defrosted

3 medium potatoes, diced (leftover boiled potatoes are great)

1/4 Cup Mozarella, shredded

1/4 Cup Gruyere, grated

1/2 Cup Kimchi

Salt and Pepper to season

1 egg, beaten

method:

Step 1: Pre-heat oven to 200°C.

Step 2: If you are not using left over boiled potatoes, boil peeled potatoes until just trender, drain and dice - leave these to cool.

Step 3: Mix all ingredients in a bowl and season to taste. Add more kimchi to your liking.

Step 4: Cut 4 rounds out of each sheet of pastry and place a tablespoon onto each being careful not to overfill.

Step 5: Egg wash the edges well, and fold and crimp to make close the pastie.

Step 6: Brush well with the egg wash and bake for 20 minutes or until golden.