Cheese & Onion Pasty

At a glance

Prep Time

30m

Cook Time

25m – 35m

Serves

4

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Ingredients

Metric US

• • 200g potato
  • 150g mature cheddar
  • 200g onion
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp white pepper
  • 375g puff pastry
  • 1 egg

Instructions

Potatoes

1. Peel and chop potatoes into small chunks. Boil until tender, then drain well and mash them up.

Cook the onions

1. While the potatoes are boiling peel and finely slice the onions. Gently fry in a little butter or oil until soft and lightly golden.

Make the filling

1. In a bowl, combine the mashed potatoes, cooked onions, and grated cheese. Season with salt, black pepper, and white pepper to taste. Mix until everything is fully combined, then divide into 4 equal portions.

Prepare the pastry

1. If using ready-rolled pastry: Unroll and cut into 4 long strips.If using a block of pastry: Roll out to about 3–4mm thick and cut into 4 rectangles.

Fill and fold

1. Place one portion of filling onto one side of each pastry piece. Beat the egg, then brush around the edges. Fold the pastry over to enclose the filling.

Seal

1. Press the edges down with a fork to seal (dip the fork in egg wash to stop sticking). Brush the tops with more egg wash. Cut 2–3 small steam vents in each pasty.

Bake

1. Preheat the oven to 180°C (fan).Bake for 25–35 minutes, or until the pastry is puffed, golden, and crisp.

Rest

1. Cool on a wire rack for 10 minutes before serving - they’ll be hot inside.

Tips

• Cook the onions gently until soft and lightly golden. Don't rush them over high heat, as slowly cooked onions give the filling a sweeter, richer flavour.
• Drain the potatoes well before mashing. Excess water can make the filling too wet and cause the pastry to become soggy.
• Let the potato and onion mixture cool before filling the pastry. Warm filling can soften the pastry and make it harder to seal.
• Don't overfill the pasties. A generous amount of filling is good, but leaving enough pastry around the edges makes them much easier to seal.
• Keep the pastry as cold as possible while working with it. If it becomes soft or difficult to handle, put it back in the fridge for a few minutes.
• Press the edges firmly to seal the pasties and cut a few small vents in the top to allow steam to escape.
• Bake until the pastry is properly puffed, golden and crisp rather than relying solely on the cooking time.
• Allow the pasties to rest for around 10 minutes after baking. The filling will be extremely hot when they first come out of the oven.

Substitutions

• Mature cheddar: Use a stronger or milder cheddar depending on how much cheese flavour you prefer.
• Cheddar: Red Leicester works well and gives the filling a slightly different flavour and colour.
• Puff pastry: Ready-rolled or block puff pastry can both be used.
• White pepper: Omit it if you don't have it, or increase the black pepper slightly.
• Potato: Use a floury or all-purpose potato that mashes easily. Avoid waxy potatoes, which can make the filling sticky.
• Butter: A neutral oil such as rapeseed or sunflower oil can be used instead.

Storage & Reheat

• Refrigerator: Allow baked pasties to cool completely, then store in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in the oven or air fryer until piping hot and the pastry is crisp again. Avoid the microwave if possible, as it will soften the pastry.
• Freeze before baking: Assemble the pasties as normal, but don't egg wash them. Place them on a lined tray and freeze until solid, then transfer to a freezer bag or airtight container. They can be frozen for up to 3 months.
• Bake from frozen: Place the frozen pasties on a lined baking tray, brush with egg wash and bake in a fully preheated oven. They will need longer than fresh pasties, so bake until the pastry is golden, crisp and the filling is piping hot throughout.
• Freeze after baking: Once completely cool, wrap the baked pasties individually or place them in a freezer bag and freeze for up to 3 months.
• Reheat from frozen: Place a frozen pasty in a preheated oven or air fryer and heat until piping hot throughout and the pastry is crisp. There's no need to defrost first.

Serving Suggestions

• Serve warm with baked beans and peas for a simple, comforting meal.
• Serve alongside a fresh salad for a lighter lunch.
• Add chutney or pickle for a sharp contrast to the rich cheese and onion filling.
• Serve with gravy and vegetables for a more substantial meal.
• They're also excellent cold, making them ideal for packed lunches and picnics.

FAQ

Can I make cheese and onion pasties ahead of time? +

Yes. The pasties can be assembled in advance and kept covered in the refrigerator until you're ready to bake them. They can also be baked ahead and reheated.

How do I stop the pastry from becoming soggy? +

Drain the potatoes well, allow the filling to cool before assembling the pasties, and avoid overfilling them. Make sure the oven is fully preheated before they go in.

Can I freeze cheese and onion pasties? +

Yes. You can freeze them either before or after baking. To freeze before baking, assemble the pasties as normal but don't add the egg wash. Freeze them on a tray until solid, then transfer to a freezer bag or airtight container. They can be baked directly from frozen when needed. Baked pasties can also be frozen once completely cool and reheated straight from frozen in the oven or air fryer.

Can I use different cheese? +

Yes. Cheddar can be replaced with another good melting cheese, although stronger cheeses will give the filling a more pronounced flavour. A mix of Cheddar and Red Leicester works well and gives a nice colour.

Why has my filling leaked out? +

The pastry may not have been sealed firmly enough, or the pasties may have been overfilled. Leave enough pastry around the filling to press the edges together securely and don't skip the steam vents.

Can I eat cheese and onion pasties cold? +

Yes. They make a good packed lunch or picnic food and can be eaten cold once they have cooled completely.