The traditional pasty of the Cornish variety provides a great base for experimentation and this fun twist on the classic is incredibly quick and simple to prepare.

It is made with standard store cupboard ingredients but the Stilton gives it a punch.

If you don’t like Stilton you could substitute another blue cheese.

• 1 tablespoon olive oil
• 1 red onion, roughly chopped
• 250g lean minced beef
• 75ml red wine
• 1 tablespoon tomato puree
• 1 tablespoon Worcestershire sauce
• 50g Stilton cheese, cut into small cubes
• 1 teaspoon wholegrain mustard
• A packet of shop-bought shortcrust pastry

Preheat the oven to 200C.

Cook the onion gently in the olive oil until soft, then add the minced beef and brown off.

Add the wine, tomato puree and Worcestershire sauce and simmer for about 15 minutes, until most of the liquid is absorbed.

Stir the mustard and the cheese into the meat mixture then unroll or roll out your pastry into a large circle.

Tip the filling into the centre of the pastry then brush all around the edges with beaten egg.

Fold one side of the pastry completely over the other to form the giant pasty shape and crimp the joined edges to seal.

Glaze the top with beaten egg and prick with a fork to allow steam to escape.

Bake for 30-40 minutes, until the pasty is golden brown.

Serve warm with salad and a baked potato.

The same recipe can be used to make 3 or 4 standard size pasties or about 10 mini-pasties.