Cheese and Onion Pasties
Golden, flaky, and packed with savory goodness, these Cheese and Onion Pasties are a timeless comfort food perfect for any occasion. Featuring a rich filling of sharp cheddar cheese, sweet white onion, and tender, diced potatoes, all encased in buttery, homemade shortcrust pastry, these handheld delights are irresistibly satisfying. Whether served warm as a hearty lunch or enjoyed at room temperature for an on-the-go snack, this recipe combines classic flavors with an easy-to-follow method that's suitable for home cooks of all levels. With only 40 minutes of prep time and minimal ingredients, these pasties are a foolproof way to impress friends and family. A crisp golden crust brushed with egg wash adds the perfect finishing touch, making these savory turnovers your next go-to recipe for a crowd-pleasing treat.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Cold butter
- 5 tablespoons Cold water
- 1 large White onion
- 200 grams Cheddar cheese
- 150 grams Potatoes
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 large Egg
Instructions
Start by preparing the pastry. In a large mixing bowl, combine the all-purpose flour and a pinch of salt.
Cut the cold butter into small cubes and rub it into the flour using your fingertips until the mixture resembles breadcrumbs.
Add 5 tablespoons of cold water, one tablespoon at a time, and mix until the dough comes together. Wrap the dough in cling film and chill in the refrigerator for 20 minutes.
Meanwhile, prepare the filling. Finely chop the white onion and grate the cheddar cheese.
Peel and finely dice the potatoes into small cubes. Boil them in salted water for 8-10 minutes, or until just tender. Drain and set aside to cool slightly.
In a mixing bowl, combine the cooked potatoes, chopped onions, grated cheese, 0.5 teaspoons salt, and 0.25 teaspoons black pepper. Stir to mix well.
Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
After the pastry has chilled, roll it out on a floured surface to a thickness of about 3mm.
Use a 6-inch round cutter (or a small plate as a guide) to cut circles out of the pastry. Re-roll the scraps to make additional circles if needed.
Place a generous spoonful of the filling in the center of each pastry circle.
Beat the egg in a small bowl and use it to brush the edges of the pastry circles.
Fold each circle in half over the filling to create a half-moon shape. Press the edges together firmly, then crimp with a fork to seal.
Place the pasties on the prepared baking tray. Brush the tops with the beaten egg for a golden finish.
Bake in the preheated oven for 20-25 minutes, or until golden brown and crisp.
Allow the pasties to cool for a few minutes before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
2842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.0 g | 208% | |
| Saturated Fat | 95.3 g | 476% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 2765 mg | 120% | |
| Total Carbohydrate | 263.3 g | 96% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 11.1 g | ||
| Protein | 75.3 g | 151% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 870 mg | 67% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1967 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
