SHOPPING LIST: Cooking Skills: Potatoes 2, Chapter 4 (Potatoes in Pastry)

Ready-rolled puff and shortcrust pastry from the chilled aisle, and filo from the chiller or freezer (thaw it overnight in the fridge). Floury potatoes for the pie topping, waxy or all-rounder for the fillings.

Potato and cheese turnovers (3 to 4 portions)
[ ] 1 sheet ready-rolled puff pastry (about 320 g)
[ ] 250 g floury potatoes, peeled, diced 1 cm, boiled until just tender and drained dry
[ ] 60 g mature Cheddar, grated
[ ] 2 spring onions, sliced
[ ] 1 tsp wholegrain mustard
[ ] 1 pinch salt and pepper
[ ] 1 Lion-marked egg, beaten, for glazing

Vegetable pasties (4 portions)
[ ] 1 pack ready-rolled shortcrust pastry (about 320 g), or 2 sheets
[ ] 200 g waxy or all-rounder potatoes, peeled, diced 5 mm
[ ] 100 g swede or carrot, peeled, diced 5 mm
[ ] 1 onion, finely chopped
[ ] 15 g butter
[ ] 1 tbsp plain flour
[ ] 60 ml vegetable stock
[ ] 1 tbsp chopped parsley
[ ] 1 pinch salt and white pepper
[ ] 1 Lion-marked egg, beaten, for glazing

Cheese and onion pie with a mash lid (4 portions)
[ ] 600 g floury potatoes, peeled and cut up (for the topping)
[ ] 1 tsp salt, for the water
[ ] 20 g butter
[ ] 2 tbsp milk
[ ] 1 large onion, chopped
[ ] 1 tbsp olive oil
[ ] 300 g waxy potatoes, diced 1 cm and boiled for 6 minutes
[ ] 25 g butter, for the sauce
[ ] 25 g plain flour
[ ] 300 ml milk, for the sauce
[ ] 100 g mature Cheddar, grated
[ ] 1 tsp wholegrain mustard
[ ] 1 pinch salt and pepper

Baked potato and pea samosas (3 portions)
[ ] 300 g floury potatoes, peeled, diced 1 cm
[ ] 1 tbsp sunflower oil
[ ] 1 tsp cumin seeds
[ ] 1 small onion, finely chopped
[ ] 1 tsp grated fresh ginger
[ ] 1 tsp ground coriander
[ ] ½ tsp ground turmeric
[ ] ½ tsp garam masala
[ ] 60 g frozen peas
[ ] ½ tsp salt
[ ] 1 tbsp chopped coriander leaves
[ ] 6 sheets of filo pastry
[ ] 2 tbsp oil, for brushing

For the experiments
[ ] Extra pastry and an egg
[ ] An air fryer if you have one