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Pastry

1. Using either your fingers or a food processor, mix the flour, salt and butter until they look like breadcrumbs.
2. Add the milk and continue mixing until you have a dough.
3. Wrap it in clingfilm and put in the fridge to rest for a couple of hours.
4. While the pastry is chilling, prepare your filling.

Filling

1. Place the chopped potatoes, grated cheese and diced onions in a bowl.
2. Season with salt and pepper and give a quick stir.
3. Once chilled, take the pastry out of the fridge to soften so that you can roll it out.
4. Preheat the oven to 200°C/fan 180°C/gas mark 6 (400ºF/350ºF fan) and line a baking tray with baking paper.
5. Flour the pastry and roll out to a thickness of 3mm and cut out 8 – 8cm circles. Roll each circle 2cm wider.
6. Then egg wash the rims of the 8 circles and divide the filling equally between them, placing it on half of each circle.
7. Dollop a teaspoon of clotted cream on top of each mound of filling. Fold over the pastry to enclose the filling and press down to seal, then lift up the edges and crimp together.
8. Place on the prepared baking tray and chill in the fridge for 15 minutes.
9. Glaze with the egg yolk and bake for 15-20 minutes until piping hot and golden brown.
10. Serve and Enjoy!