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Pies & Pastries

Cheese & Onion Pasty

This cheese and onion pasty is proper comfort food. Soft, sweet onions and a big, bold cheesy flavour, all wrapped in flaky pastry. Simple, hearty, and just really satisfying — perfect warm or packed up for later.

Published

Cheese & Onion Pasty

At a glance

Prep Time
30m
Cook Time
20m – 25m
Serves
4
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Ingredients

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.