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Godminster’s Cheese and Onion Turnover Recipe

A fantastic recipe to celebrate Godminster British cheese. A dash of mustard enhances this luscious savoury pairing. Best enjoyed warm.

Serves 6 Total Time 1 hour, plus chilling time


Get the ingredients here

  • 1 tbsp sunflower oil
  • 6 spring onions, trimmed and finely sliced 
  • 150g floury potatoes (such as King Edward), peeled and cut into 1⁄2cm dice 
  • 150g Godminster Mature Organic Cheddar, grated
  • 1 tbsp wholegrain mustard
  • plain flour, for dusting 
  • 500g block puff pastry, defrosted if frozen 
  • 1 medium egg, beaten


  1. Heat the oil in a large frying pan. Add the spring onions and potato and cook gently for 4-5 mins, until slightly softened. Set aside to cool.
  2. Stir the cheese and mustard through the potato mixture. Season to taste. 
  3. Lightly flour the work surface. Roll out the pastry to approximately 42cm x 30cm and trim to neaten the edges. Cut into 6 even rectangles. 
  4. Brush a little of the beaten egg onto the edges of each rectangle, then spoon a portion of the filling into the centre. Fold the pastry over to seal, trim the edges and crimp with a fork. Transfer to 2 baking sheets and chill for 30 mins. 
  5. Preheat the oven to 190°C/170°C fan/gas mark 5. Then make a small slit in the top of each turnover and brush with egg. Bake for 30 mins until golden and well risen.

Richard Hollingbery, Godminster

Godminster makes award-winning organic cheddar in the heart of Somerset. We spoke to the founder, Richard Hollingbery to find out more.

Godminster Farm is set on the outskirts of Bruton, Somerset, and since taking it on in 1993 Richard has planted 25,000 broadleaf trees, including an orchard of cider apples, peaches and nectarines. He’s also created 15 ponds to encourage biodiversity and reeds that cleanse the groundwater. 

His herd of 320 dairy cows – the ‘Godminster girls’ – graze outside as much as possible, eating grass and clover. And when the summer months are over they tuck into a specially grown feed of oats, barley, grasses and peas, topped up with herbs they forage near the dairy.  “We get plenty of rain, which means we have lush, green grazing. It’s the perfect climate for dairy cows, and more than 60 per cent of their feed is foraged. We get a really rich milk, which makes a fabulous cheddar.” 

Richard believes that “nature repays those who treat her kindly. There are as many organisms in a handful of healthy soil as there are people on the planet – that’s how important it is to look after our planet.” At agricultural college he set himself the challenge of seeing whether he could make a dairy farm environmentally neutral. His holistic approach means the cows receive homoeopathic treatments to prevent disease, rather than antibiotics. 

Godminster Farm was certified organic in 1999. “The day we had our first batch of organic milk we asked the local dairy to make it into cheese for us. I took it to family and friends to try and everyone asked where you could buy it. A few weeks later we took it to a local farmers’ market and sold 12kg. We were absolutely delighted with that.” Today, encased in its distinctive burgundy wax, 40 tons of Godminster cheese is sold each year. “The flavour is delicious and totally moreish. I like it straight up, on crackers with a chutney we make ourselves, or as a Welsh rarebit, delicious and brown on top and melty in the middle.”

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