Potato and Cheddar Pastries

Name: Potato and Cheddar Pastries
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 6 pastries
Ingredients: 2 ¼ cups all-purpose flour; 3 tablespoons (1 ½ oz/43 g) butter; 1 teaspoon salt; 1 onion; 2 ticks (8 oz/227 g) cold butter; 1 potato; 1 egg; 1 ½ tablespoons sage; About 3 tablespoons; 2 ⅓ cups cheddar cheese; 2 teaspoons vinegar; 4 tablespoons heavy cream; 1 egg; ⅛ teaspoon salt; ⅛ teaspoon black pepper

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5

4 reviews

Excellent

Prep Time
40 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
Servings
6 pastries

Potato and Cheddar Pastries

Naomi Lloyd

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Make our Potato and Cheddar Pastries Recipe and indulge in savory, golden brown turnovers stuffed with luscious sage and potato filling.

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Ingredients

Servings

2 ¼ cups all-purpose flour
3 tablespoons (1 ½ oz/43 g) butter
1 teaspoon salt
1 onion finely diced (about 4 oz/115 g, small
2 ticks (8 oz/227 g) cold butter cubed
1 potato about 9 oz/250 g), cut into 1cm dice, medium waxy
1 egg cold, large
1 ½ tablespoons sage minced, fresh
About 3 tablespoons (1 ½ fl oz/ 45 ml) whole milk
2 ⅓ cups cheddar cheese 7 oz grated sharp
2 teaspoons vinegar
4 tablespoons heavy cream 2 fl oz
1 egg to glaze, beaten
⅛ teaspoon salt
⅛ teaspoon black pepper freshly ground

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Notes

For successful pastry making, always use cold butter, work fast so that your hands don't melt the butter, chill your dough before baking, and use an egg wash to get a lovely golden-brown bake.
If you prefer, you can make the dough with a food processor instead of using your hands.
The filling won't cook much once it's inside the pastry, so make sure the potatoes are fully cooked and tender before filling. Also, be sure the filling is cooled before wrapping it in the dough, as warm filling will make the dough difficult to handle.
Pastry loves a hot oven, so keep that door closed so the temperature stays high!
Additionally, you can change the size or shape of these pastries: make 12 smaller versions to serve as snacks or appetizers. Or make one large pie: Divide the dough in half, roll each half into a circle, and put one on a parchment paper-lined baking sheet. Add the filling to the center, leaving a one-inch border around the edge. Brush the edge with egg wash and place the second dough circle on top. Crimp to seal and bake until golden.