Cheese and onion pasties
User Reviews
5
393 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
25 mins
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Total Time
40 mins
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Servings
4 pasties
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Calories
700 kcal
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Course
Side Dish, Main Course, Appetizer, Snacks
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Cuisine
International
Cheese and onion pasties
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Cheese and onion pasties combine a flaky puff pastry crust with a filling of softened onions, parboiled cubed potatoes, mature cheddar, and cream cheese. The slow-cooked onions add sweetness and depth, while the potato pieces offer a tender texture. Seasoned with parsley, salt, and pepper, the filling is enclosed in pastry, brushed with egg wash and optionally topped with seeds before baking to a golden finish. These pasties make a hearty and flavorful snack or light meal with a balance of creamy and savory elements.
Description
The Cheese and onion pasties mix butter-sautéed finely chopped onions with lightly boiled potato cubes, mature cheddar cheese, and cream cheese to create a creamy and textured filling. The onions are gently caramelized until translucent with slight browning to develop a mild sweetness. Combined with the soft potato and cheeses, the mixture is seasoned with fresh parsley, salt, and pepper. This filling is wrapped in a sheet of puff pastry, brushed with a beaten egg to promote browning, and optionally sprinkled with sesame or other seeds for added texture. Baking the pasties at around 190°C ensures a flaky golden crust, enclosing the rich filling inside. The resulting pasties are tender and rich with a pleasant balance of creamy cheese, soft potato, and caramelized onion notes. These can be enjoyed warm as a satisfying snack or light meal component, with the puff pastry providing a crisp and buttery contrast to the filling.
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Ingredients
- 20 grams butter or one heaped tablespoon
- 200 grams onion finely chopped
- 300 grams potato cubed into 1cm pieces
- 190 grams mature cheddar cheese grated
- 3 tablespoons cream cheese
- 1 tablespoon parsley or substitute with a teaspoon of dried parsley or other herbs, fresh, chopped
- salt to taste
- black pepper to taste
- 1 puff pastry circa 375g, sheet
- 1 egg whisked
- sesame seeds optional, or poppy seeds or nigella seeds for sprinkling
Instructions
- Preheat the oven to 190°C/374°F/gas mark 5. Line a baking sheet with baking paper
- Add the diced potatoes to a saucepan and cover with cold tap water. Add salt to taste, as a guide, around ½ to 1 teaspoon.
- Place the saucepan over medium-high heat and bring the water to a rolling boil. A rolling boil has large bubbles continuously rising rapidly to the surface. It is more vigorous than a gentle simmer.
- Once boiling, cook the potatoes for only 2 minutes.
- Drain the potatoes thoroughly in a colander and transfer them to a large bowl to cool down.
- In a large frying pan over medium heat, melt the butter.
- Add the chopped onions and stir them through the melted butter.
- Place a lid on the pan and gently fry the onions over low heat for 6 minutes, stirring every minute. If using a gas stove with settings 0-9, fry around gas mark 3. The onions should be soft and translucent with some caramelised bits, not too browned.
- Transfer the onions into the bowl with the potatoes to cool.
- Roll the puff pastry out on the work surface. A handy tip - you can keep the pastry on top of the paper it was rolled in to avoid flouring the counter. This saves cleaning up later.
- When unrolling the pastry, you may notice that the innermost part of the curl might have some cracks. Simply use your clean fingers to gently smooth over the cracks and seal any breaks in the pastry.
- Roll the pastry sheet slightly larger, to about 40cm x 25cm. Ensure the pastry is not sticking to the paper before you carry on. If it is, flip the sheet over and pull the paper away. Replace the paper and flip it back over.
- To prepare the pastry, slice the sheet lengthwise in half, then cut each half into four equal rectangles. This will give you equal portions for your pasties.
- Add the cheese, cream cheese and parsley to the cooled potato-onion mixture. Season to taste with salt and pepper.
- Gently stir everything together until fully incorporated with an even cream cheese distribution.
- Scoop equal amounts of the pasty mixture onto four of the puff pastry rectangles.
- With a pastry brush, generously brush the beaten egg around each mound of the filling, making sure to cover the edges where the pastry will be sealed. This will help create a secure seam when you fold and seal the pasties.
- Take the remaining pastry rectangles and place them on top of the filled ones. Press the edges of the top and bottom sheets together firmly to seal the pasties.
- To seal the edges of the pastry, use a fork to crimp them shut. Be cautious not to press the fork's tines into the filled part of the pasty while doing this.
- Brush the top of each pasty with the remaining beaten egg.
- Optional - Sprinkle over sesame, poppy or nigella seeds and place the cheese and onion pasties on the lined baking sheet.
- Using the tip of a knife, gently stab two small steam holes in the top of each pasty. These holes will allow steam to escape during baking, preventing the pasties from becoming too soggy and ensuring a nice texture.
- Bake for 20-25 minutes, or until the pastry is puffed up and a light golden brown.
Nutrition Information
Show Details
Calories
700kcal
(35%)
Carbohydrates
47g
(16%)
Protein
20g
(40%)
Fat
49g
(75%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
19g
(95%)
Trans Fat
0.2g
(10%)
Cholesterol
110mg
(37%)
Sodium
553mg
(23%)
Potassium
499mg
(11%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
897IU
(18%)
Vitamin C
20mg
(22%)
Calcium
382mg
(38%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4pasties
Amount Per Serving
Calories 700 kcal
% Daily Value*
| Calories | 700kcal | 35% |
| Carbohydrates | 47g | 16% |
| Protein | 20g | 40% |
| Fat | 49g | 75% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 110mg | 37% |
| Sodium | 553mg | 23% |
| Potassium | 499mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 897IU | 18% |
| Vitamin C | 20mg | 22% |
| Calcium | 382mg | 38% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
393 reviews
Excellent
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