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.
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Hi, I’m Nabeela and I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.
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