English Stilton and Twice Baked Potato Picnic Pies Pasties
Discover the ultimate comfort food with these English Stilton and Twice Baked Potato Picnic Pies, packed with rich, savory goodness and wrapped in a perfectly flaky homemade pastry. Combining buttery baked potatoes with the bold, tangy flavor of crumbled Stilton cheese, these hand-held pasties are elevated with the fresh crunch of scallions and a touch of cream for a velvety texture. Whether enjoyed warm or at room temperature, their golden, crimped crust is irresistibly crisp, making them an ideal grab-and-go option for picnics, potlucks, or lunches on the run. Easy to customize and impressive to serve, these pies bring together the best of rustic British flavors in every bite!
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Recipe Information
Ingredients
- 300 g All-purpose flour
- 150 g Unsalted butter (cold, cubed)
- 4 tbsp Cold water
- 1 tsp Salt
- 2 Large baking potatoes
- 1 tbsp Olive oil
- 100 g Stilton cheese (crumbled)
- 3 Scallions (thinly sliced)
- 3 tbsp Heavy cream
- 0.5 tsp Black pepper
- 1 Egg (beaten for egg wash)
Instructions
Preheat your oven to 400°F (200°C).
Wash the baking potatoes thoroughly and prick them all over with a fork. Rub the potatoes with olive oil and place them on a baking sheet.
Bake the potatoes in the preheated oven for 50-60 minutes, or until the skins are crisp and the insides are soft. Let them cool slightly.
Meanwhile, prepare the pastry. In a large bowl, combine the flour and salt. Rub in the cold, cubed butter using your fingers until the mixture resembles breadcrumbs.
Gradually add the cold water, one tablespoon at a time, mixing with a fork until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
Once the potatoes are cool enough to handle, cut them in half lengthwise and scoop out the insides into a mixing bowl, leaving a thin layer of potato attached to the skin.
Mash the scooped potato lightly with a fork. Add the crumbled Stilton cheese, sliced scallions, heavy cream, and black pepper. Mix until well combined.
Roll out the chilled pastry dough on a lightly floured surface to about 1/8-inch thickness. Use a 6-inch round cutter or a small bowl to cut out circles.
Place a generous dollop of the potato and Stilton filling in the center of each pastry round. Fold the pastry over to form a half-moon shape, and pinch the edges to seal. Crimp the edges with a fork for extra security.
Transfer the pasties to a lined baking sheet. Brush the tops with the beaten egg for a golden finish.
Bake the pasties in the preheated oven at 400°F (200°C) for 15-20 minutes, or until the pastry is golden and crisp.
Allow the pasties to cool slightly before serving or pack them up for a picnic. They can be served warm or at room temperature.
Nutrition Facts
Calories |
3484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.7 g | 246% | |
| Saturated Fat | 111.9 g | 560% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 648 mg | 216% | |
| Sodium | 3949 mg | 172% | |
| Total Carbohydrate | 361.3 g | 131% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 8.9 g | ||
| Protein | 76.0 g | 152% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 734 mg | 56% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 3906 mg | 83% | |
*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.
