English Stilton and Twice Baked Potato Picnic Pies - Pasties

Pre-heat the oven to 200C/400F/Gas 6.

Grease and line a sturdy oven proof biscuit (cookie) sheet.

Cut out 8 pastry circles - about 3" to 4" in diameter - a cup is a great template!

Place the sliced potatoes on 4 of the pastry circles - leaving a 1/2" border.

Season well with black pepper, and salt if you wish - remembering that Stilton is quite salty itself.

Place a slice of Stilton cheese on top of the potatoes.

Place the remaining 4 circles of pastry over the top - bringing up the bottom pastry circle and pinching them together to make a crust - the bottom pastry circle should sit over the top of the top pastry circle as a seal.

Press the crust with the back of a fork to make a pattern and seal the pastry circles together.

Cut two 1" slits in the top of each pie - to let the steam escape.

Glaze the tops with the beaten egg and milk mixture.

Place onto the lined and greased oven tray and bake for about 15-20 minutes, or until the pastry is golden brown and crisp.

Allow to cool slightly before eating, as the cheese will be very hot!