Sausage, sage and onion pasty with cheese crust

A Dan Lepard recipe. Actually it was the pastry I was keen to try. Strong white flour and spelt flour, butter, cream cheese, egg and grated cheddar. I had to work the cream cheese into the flour and butter by hand - the quantity (450g of flour) is too much for a standard food processor.

However, after much effort (very therapeutic as I had just had a phone call from somebody I loathe) the pastry turned out very well. Ideal for pasties, easy to handle producing a crisp but not crumbly crust.

I made four pasties (only needed two sausages) and froze the remaining half of the pastry. It would work well with any savoury filling.