Cheese and Onion Pasty (Greggs Copycat)
User Reviews
4.8
Cheese and Onion Pasty (Greggs Copycat)
Description
The Cheese and Onion Pasty uses finely diced potato and onion combined with grated cheddar cheese and English mustard to create a flavorful filling. The ingredients are seasoned with salt and pepper, bound with egg, and placed on puff pastry squares cut to size. The edges are crimped after covering the filling with another pastry square, ensuring a sealed pocket that prevents filling leakage. An egg wash glaze promotes an attractive glossy golden crust during baking.
Before baking, a small incision in the pastry top allows steam to escape, which helps maintain crisp pastry without soggy patches. The result is a pasty with a flaky, light crust surrounding a moist, savory filling that has balanced creamy and sharp flavors. The inclusion of mustard adds a gentle pungency that lifts the cheese and onion components.
This recipe suits preparation as a snack, light meal, or packed lunch and reflects the style popularized by Greggs bakeries. Handling chilled pastry carefully when assembling contributes to a tender crust, and seasoning the filling well is critical for flavor. Fresh parsley may be added for a lighter note, and caution is advised when eating as the filling can retain heat after baking.
Ingredients
- 375 g puff pastry
- 200 g potato peeled and finely diced
- 0.5 onion diced
- 100 g cheddar cheese grated
- 1 egg
- 1 tablespoon English mustard
- 1 pinch sea salt
- 1 pinch black pepper
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°/Gas 6.
- Put 200 g Potato, 0.5 Onion, 100 g Cheddar cheese, 1 tablespoon English mustard, 1 Egg and 1 pinch Sea salt and ground black pepper into a bowl and mix well.
- Cut 375 g Puff pastry into 8 equal sized squares/rectangles.
- Put 4 of the pastry squares onto a lined baking tray. Divide the cheese and onion mixture between the 4 pastry squares.
- Place the remaining pastry squares over the cheese and onion mixture and crimp the edges with a fork to seal. Brush wit egg wash and make a small incision in the top of the pastry.
- Bake for 30-35 minutes.
Notes
- Keep puff pastry chilled until just before use to avoid stickiness or cracking.
- Do not overfill the pastry as this can prevent proper sealing.
- Generously season the filling with salt and pepper for balanced taste.
- Make a small slit on top of each pasty before baking to allow steam release.
- Be careful when eating the pasties as the filling may be very hot immediately after baking.
- Fresh parsley can be added to the filling to brighten flavors if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 569 kcal
% Daily Value*
| Serving | 1pasty | |
| Calories | 569kcal | 28% |
| Carbohydrates | 49g | 16% |
| Protein | 16g | 32% |
| Fat | 34g | 52% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 66mg | 22% |
| Sodium | 645mg | 27% |
| Potassium | 271mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 314IU | 6% |
| Vitamin C | 11mg | 12% |
| Calcium | 194mg | 19% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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