Lancashire foots

These pasties were popular with miners (and were sometimes known as Collier's Foots), who would take them down the mine and discard the corners where they had been held. Named after their elliptical shape they are made in pairs - always called `foots' never `feet'.

45g short crust pastry

115g Lancashire cheese, cubed

115g cooked bacon or ham, chopped

1 small onion, peeled and chopped

Salt and black pepper

A little dry English mustard

Milk or beaten egg to glaze

Set the oven to 190 degrees Celsius, gas mark 5. Roll out the pastry on a lightly floured surface to form an oval. Cut in half lengthwise and separate the two pieces. Place a rolling pin across the middle of each piece and roll away from you. The pastry nearest you remains un-rolled and thicker and is the `heel', while the rolled piece is the `sole'. Combine together the cheese, bacon or ham, onion and seasoning. Divide this mixture into two halves and pile up in the centre of each heel. Brush the edge of the `foots' with milk, then turn the `soles' over to enclose the filling, sealing the edges well. Brush with milk or beaten egg to glaze and place on a greased baking sheet. Cook for 30 minutes, or until the `foots' are golden brown. Serve warm or cold.