Potato, Cheese and Onion Pasty
User Reviews
4.4
Potato, Cheese and Onion Pasty
Description
Potato, Cheese and Onion Pasty combines soft boiled potatoes that are mashed roughly with golden-fried onions and sharp cheddar cheese. The filling is seasoned with salt, pepper, and a touch of parsley for freshness. Cooling the filling before assembly prevents the puff pastry from melting prematurely, helping to retain its flaky layers during baking.
The filling is placed on portions of ready-rolled puff pastry, which are folded into rectangular shapes and sealed by pressing edges with a fork. Small perforations allow steam to vent, preventing sogginess. An egg wash applied over the pastry produces a glossy, golden crust after baking at a high temperature.
These pasties offer a combination of creamy, cheesy filling with crisp, buttery pastry and work well as hand-held snacks or light meals.
Practical tips include ensuring the filling is cool before assembly and the importance of venting to avoid steam build-up inside the pastry. Brushing the pasties with egg enhances color and shine.
Ingredients
- 2 potato medium
- 1 onion large
- 1 cup cheddar cheese grated
- 2 tablespoon olive oil
- 1 tablespoon butter
- 1 egg
- 2 puff pastry ready rolled, sheet
- 1 teaspoon parsley chopped
- salt to taste
- black pepper to taste
Instructions
- Peel and chop the potatoes and boil in salted water for 15 minutes or until tender.
- Drain the water and allow them to cool.
- Lightly mash the potatoes, it does not have to be a smooth mash, a lumpy one would do.
- Leave the mash to cool completely.
- Peel and cut the onion roughly.
- In a pan, heat up the oil and butter, then fry the onions on a low to medium heat until golden.
- Mix the fried onions with the potatoes and cheese, and season to taste.
- Preheat the oven to 200 degrees Celsius (390 Fahrenheit).
- Cut each puff pastry into 6 rectangles, place a tablespoon of the potato mixture on one half, brush the edges with a bit of water, then fold the other half over and seal.
- Use a fork to press the edges well, then poke each pasty in a few places using a fork to allow the steam to escape during baking.
- Beat the egg well, then brush each pasty.
- Arrange them onto 2 baking trays, and bake for 20 minutes until golden.
- Remove from the oven and allow them to cool slightly.
- Serve them either warm or cold.
Notes
- Ensure the potato and cheese filling is completely cool before assembling to prevent the pastry from melting and losing its structure.
- Brush the pasties with egg wash before baking to achieve a glossy, golden finish.
- Prick the pasty tops with a fork to allow steam to escape and keep the pastry flaky.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12pasties
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Calories | 301kcal | 15% |
| Carbohydrates | 20g | 7% |
| Protein | 6g | 12% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 26mg | 9% |
| Sodium | 176mg | 7% |
| Potassium | 51mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 145IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 75mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
You'll Also Love
