Form of pasty, commonly filled with cheese and onion, possibly also with pork or beef. Made with an oval of paste folded across the narrower width, giving a foot-like shape. Said to have been the fare of miners in the coal pits.

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Lancashire Foots also known as Collier's Foots

1 medium onion, chopped
½ oz butter
½ lb Lancashire cheese, crumbled
mustard
1 lb flaky pastry
1 egg, beaten

Soften the onion in a frying pan, transfer to a bowl and mix with the crumbled cheese and mustard. Cut the pastry into eight pieces. Roll each one into an oval shape (the pastry should be fairly thin). Cut each oval in half lengthwise; at one end roll a little of the pastry to the side to give a 'foot' shape. Spoon the cheese mixture over half the pieces, leaving a margin around the edges. Dampen these edges with egg, cover with the other pieces of pastry. Seal the edges and brush the tops with egg. Place on baking sheets. Bake in the oven at 220°C (425f) mark 7 for about 20 minutes.