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Cheese Onion Pasty

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
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Appetiser, Lunch
Cuisine British, Western
Servings 4
Calories 215 kcal

Ingredients

  • 2 rolls Puff Pastry Sheet 2 x 320g
  • 300 g Potatoes mashed
  • 200 g Cheddar Cheese
  • 50 g Butter
  • 1 Onion chopped
  • 1/2 Salt
  • 1/2 Black Pepper
  • 100 ml Milk
  • 1 Egg for egg wash

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.
  • As the potatoes are boiling, melt the butter on low heat completely then add the onions with the salt and cook on low heat for 5 minutes until caramelised
  • Drain the potatoes then mash before adding into the onions, along with the rest of the ingredients
  • Mix everything together and then set aside to cool for at least 30 minutes
  • 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: 538mgFibre: 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
Tried this recipe?Mention @CookwithNabeela or tag #CookwithNabeela!