Cheese & Onion Pasties

Perfect for a snack or a quick lunch, a cheese and onion pasty is a classic savoury pastry. This delicious pastry is so easy to make at home and can be easily customised to suit any taste.  

For this recipe, you need to use puff pastry. Shortcrust pastry is not as flaky so will not produce the flaky pastry that you want in this recipe  

Usually, I use store-bought puff pastry, but you can use homemade pastry can be used if that is preferred. However, I find that store-bought tastes just as good and it saves a lot of time.  

The best thing about this recipe is that the filling can easily be altered to suit personal preferences. For a cheesier pasty, add more cheese.  

Although I have specified cheddar cheese, any hard cheese that melts well can be used. Good options include Gouda, Swiss, Emmental, Provolone, and Colby. 

When it comes to any cheese, stick to using block cheese and grating it at home as opposed to buying pre-grated cheese. 

Pre-grated cheese often contains additives to prevent clumping and ensure long life. It is also usually dryer than block cheese, which can cause it to melt unevenly and not achieve the desired texture.  

Block cheese melts more evenly and will give a better taste and texture to the pasty. If using block cheese, be sure to grate the cheese very finely to ensure that is distributed through the filling properly.

I love to experiment with other ingredients as well. Try adding vegetables, such as carrots, mushrooms, or peas. The diversity in ingredients that can be used really helps to mix and match this dish.  

Once you’ve prepared the filling, leave it to cool down completely. This will prevent the pastry from getting soggy.  

When you are adding the mixture to the puff pastry, be careful not to overfill the pasties. This can cause the pastry to burst open during baking, so always try to leave a bit of space around the edges to allow for sealing.  

When I am ready to bake, I always like to brush the pasties with egg wash. Although you don’t have to do this, brushing the pasties with an egg wash before baking helps to give them a beautiful golden colour with a shiny finish. 

If there are any leftover pasties, (which I doubt there will be!), these can be reheated in the oven at 180°C (350°F) gas mark 4 for 10-15 minutes or until heated through. 

Cheese and onion pasties freeze well, so this recipe can be doubled or even tripled to make a big batch and then be frozen for later. I love making these before Ramadan as I can just make a large batch to freeze, ready to bake for iftar.  

If you want to do this then you need to place the pasties on a baking tray lined with parchment paper and then freeze until solid. Once solid, then transfer them to a zip-lock bag or any airtight container. These can be stored in the freezer for up to 3 months. 

When ready to eat, bake in a preheated oven at 180°C (350°F) gas mark 4 for 20-25 minutes, or until heated through. 

These delicious cheese and onion pasties can be eaten hot or cold. Perfect for a summer picnic or packed into your kids’ lunchboxes, these will go down a treat with everyone. 

Check out these recipes 

Here are some more recipes for you to enjoy! If you like them don’t forget to rate and leave a comment. 

• Meat & Potato Pie
• Shepherd’s Pie
• Chicken Pot Pie
• Keema Samosa
• Aloo Samosa

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter, and YouTube. Don’t forget to tag me @cookwithnabeela in your recipe photos! 

Cheese and Onion Pasties

by Nabeela Kauser

Flaky puff pastry with a warm and cheesy potato filling, these delicious cheese and onion pasties are the perfect appetiser for your next party. A cheesy pastry that can be served hot or cold.

5 from 1 vote

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Prep Time 20 mins

Cook Time 25 mins

Total Time 45 mins

Course Appetiser, Lunch

Cuisine British, Western

Servings 4

Calories 215 kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 320 g Puff Pastry Sheet
• ▢ 1 large Onion Chopped
• ▢ 2 medium Potatoes Peeled and diced
• ▢ 100 g Cheddar Cheese
• ▢ 1 Egg Beaten
• ▢ Salt To taste
• ▢ Black Pepper To taste

Instructions

• Begin by preheating your oven to 200°C/400°F/Gas Mark 6.
• Put the diced potatoes into a saucepan with water, bring to a boil and cook until they soften, usually taking about 10 minutes. Once cooked, drain and set aside to cool.
• After the potatoes have cooled, mix them in a bowl with chopped onions and grated cheddar cheese. Season with salt and pepper to your taste.
• Take the puff pastry sheet and unroll it. Proceed to cut it into 4 rectangles.
• On one half of each rectangle, spoon the cheese and potato mixture, making sure to leave some space around the edges.
• Brush the edges with some beaten egg, then fold the other half of the pastry over the filling, ensuring that the edges are sealed by pressing them together with a fork.
• Line a baking tray with parchment paper and place the pasties on it.
• Brush the pasties with the remaining beaten egg.
• Put the pasties into the preheated oven and bake for 25-30 minutes, or until they become golden brown and crispy.
• Once they’re ready, take the pasties out of the oven and let them cool for a few minutes before serving.

Notes

• If you want a cheesier pasty, you can add more grated cheese.
• You can also experiment with the filling by adding other ingredients such as diced ham, mushrooms, or peas.
• These pasties can be served either hot or cold, making them an excellent option for picnics or lunchboxes.
• If you have leftover pasties, you can reheat them in the oven at 180°C/350°F/Gas Mark 4 for 10-15 minutes.
• To prevent the pastry from becoming soggy, make sure to cool the onion and potato mixture before adding it to the pastry.
• You can also freeze the pasties before baking them. Just place them on a baking tray lined with parchment paper, freeze them until they become solid, then transfer them to a zip-lock bag and store them in the freezer for up to 2 months. When you’re ready to bake, put the frozen pasties on a baking tray and bake them for an additional 5-10 minutes

Nutritional facts:

The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 215kcalCarbohydrates: 23gProtein: 10gFat: 10gSaturated Fat: 5gTrans Fat: 0.01gCholesterol: 66mgSodium: 187mgPotassium: 538mgFiber: 3gSugar: 3gVitamin A: 313IUVitamin C: 24mgVitamin D: 0.4µgCalcium: 204mgIron: 1mg

Keyword After School Snacks, Cheese, Food, Freezer-Friendly, Kids Snacks, Party Food, Pastry, Ramadan, Recipe, Snack

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