POTATO, CHEESE AND ONION PASTY
Cheese, Onion and Potato Pasty made with puff pastry, beautifully golden and flaky, with a delicious vegetarian filling. Great as a snack, or even as a light meal with a nice salad on the side. These are the best savory puff pastry pies that go down a treat as an afterschool snack. Back to school is easy peasy now. The pasties are a great British snack, so popular that is hard not to have one too many. Ready from scratch in about 30 minutes or so.
Provided by Daniela Apostol
Categories Snack
Time 45m
Number Of Ingredients 9
Steps:
- Peel and chop the potatoes and boil in salted water for 10-15 minutes or until tender.
- Drain the water and allow them to cool.
- Peel and lightly mash the potatoes using a fork, it does not have to be a smooth mash, a lumpy one would do.
- Add the cheese and add it to the potatoes.
- Peel and cut the onion roughly
- In a pan, heat up the oil and butter, then fry the onions until translucent.
- Mix the fried onions with the potatoes and cheese, add the parsley and season to taste.
- Preheat the oven to 200 degrees C (390 Fahrenheit).
- Cut the puff pastry into 4 rectangles, place the potato mixture on one half, brush the edges with a bit of water, then fold the other half over and seal.
- Repeat with the other 3 pasties.
- Slightly beat the egg and brush the pasties, then oil and flour a baking tray, place the pasties on it and bake for about 20 minutes or until golden.
- Remove from the oven and allow them to cool slightly.
- Serve them either warm or cold.
Nutrition Facts : Calories 560 kcal, Carbohydrate 39 g, Protein 13 g, Fat 39 g, SaturatedFat 14 g, Cholesterol 75 mg, Sodium 353 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
CHEESE, ONION AND POTATO PASTY
This cheesy pasty is a delicious alternative to the regular Cornish pasty and is quick and easy to make.
Provided by goosepa
Time 1h5m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Peel and chop the potato into small chunks and the onion finely chopped and grate the cheese. Finely chop the parsley.
- Mix all the ingredients together well in a bowl.
- Divide the pastry in 4 and roll each piece into a round about 15 cm (6 inches) in diameter.
- Put a quarter of the cheese mixture on each one, dampen the edge with a little water, then fold over and crimp the edges.
- Lay the pasties on a floured baking sheet and brush them with milk or beaten egg.
- Bake them for 45 minutes.
MINI CHEESE & ONION PASTIES
Rustle up these little cheese and onion pasties for a family picnic. If you won't eat all 12, they freeze well and can be cooked straight from frozen
Provided by Cassie Best
Categories Lunch, Picnic
Time 1h5m
Number Of Ingredients 11
Steps:
- First, make the pastry. Tip the flour into a bowl. Holding the block of butter in its wrapper, grate it directly into the flour (you may need to dip the end of the butter into the flour occasionally if it becomes sticky). Add the cayenne pepper, mustard powder and half the beaten egg, and season with a pinch of salt. Bring everything together with your hands until the mixture starts to clump together. Tip the pastry onto the work surface and knead very briefly into a smooth ball, adding up to 3 tbsp cold water if it's too dry. Squash the pastry into a disc. Wrap and chill while you make the filling.
- Heat the oil in a frying pan and cook the onions and thyme leaves for 8-10 mins until the onions have softened and started to caramelise. Tip into a bowl and leave to cool. Once cool, mix in the grated cheese, mustard and spring onions.
- Heat the oven to 200C/180C fan/gas 6 and line a baking tray with baking parchment. Roll the chilled pastry out on a lightly floured surface to the thickness of a £1 coin. Cut out as many 10-12cm circles as you can (you can use a cup or mug as a template), then re-roll any off-cuts and repeat. You should get about 10-12 circles in total.
- Spoon a mound of the filling into the centre of each pastry circle, leaving the edges clear. Working with one circle at a time, brush a little of the remaining beaten egg around the edge, then bring two sides up to meet in the middle in a half-moon shape. Pinch the pastry together, crimping the edge to seal. Transfer to the baking tray and repeat with the remaining pastry circles and filling. Brush all the pasties with some beaten egg. Will keep frozen for two months.
- Bake the pasties for 20-25 mins (or 40-45 mins from frozen) until the pastry is deep golden brown. Leave to cool for at least 10 mins before eating warm, or cool completely and pack into containers for a picnic. Will keep in an airtight container for up to three days.
Nutrition Facts : Calories 235 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
CHEESE AND ONION PASTIES
The traditional Cornish recipe uses a cheese such as Double Gloucester or English Cheddar, but I have made some very tasty varieties using Stilton, Feta, Bleu Cheese, and even Havarti.
Provided by Millereg
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Thaw the pastry.
- If using homemade, put your dough in the refrigerator to chill.
- Preheat oven to 400°F.
- Melt the butter in a frying pan on a low heat.
- Mix in the onions and cook them until they are just beginning to soften.
- Mix them with the cheese and parsley.
- Roll out the pastry and cut out 4 rounds, each about 6 inches in diameter.
- Put a quarter of the cheese mixture on one half of each one.
- Fold over the other side and crimp the edges together.
- Lay the pasties on a floured baking sheet and brush them with milk or beaten egg.
- Bake them for 30 minutes and serve hot.
CHEESE AND ONION PASTIES
A delicious combination of mature cheddar cheese and chopped onion wrapped in a case of shortcrust pastry, Eat it straight out of the oven - great for packed lunches or picnics
Provided by JoyfulCook
Categories Lunch/Snacks
Time 35m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Cut pastry into rounds, I use a side plate and just cut around it.
- Pre heat the oven to 210°C.
- Mix the grated cheese with the onion adding the pepper and salt,.
- Beat the egg and brush around the edge of the pastry and carefully lift the pastry up and pinch together, brush the egg over the outside and poke a few vent holes on either side, I use a satay stick to do this.
- Cook in the oven for approximately 15 minutes or until light golden brown.
Nutrition Facts : Calories 1070.5, Fat 71.4, SaturatedFat 24.9, Cholesterol 110.2, Sodium 1556.3, Carbohydrate 80.6, Fiber 6.4, Sugar 1.9, Protein 26.9
GREGGS CHEESE AND ONION PASTY
Copycat GREGGS recipe. Golden, crispy puff pastry with a delicious cheese and onion filling.
Provided by Jan Bennett
Categories snack, baking, lunch,
Time 40m
Number Of Ingredients 9
Steps:
- Peel and boil the potatoes in slightly salted water until they're soft, then drain well and mash them, but don't be tempted to add any butter or milk.
- Stir in the cheddar, soft cheese and mustard into the mash while it's still hot and put aside.
- Add the butter to a large frying pan and melt, then add the onions and cook while stirring now and then, for at least 15 minutes over low heat until they are soft but not coloured.
- If you rush, your onions will taste raw and by cooking them slowly they will be sweeter in taste.
- Stir the pepper and remove the pan from the heat.
- Add the buttery onions to the potato and cheese mixture.
- Using a wooden spoon, mix together until you have a smoothish mixture. It will be quite dry looking but once they are in the oven the cheeses will melt and your filling won't be dry at all.
- Remove the pastry from the fridge 10 minutes before un-rolling.
- Unroll the pastry sheets and cut out the pastry to size. I cut mine to 16cm by 11cm, you will get four slices out of each 320g pack, so 2 pasties.
- Put the pastry shapes onto a baking tray onto a non-stick baking tray or onto greaseproof paper and brush around the edges with beaten egg.
- Spoon the filling into the middle of one side of each pastry and top with another slice of pastry.
- Using a folk crimp the pastries around the edge to seal.
- Take a sharp knife and cut 'V' shapes and then brush all over the tops with the egg wash.
- Brush the pastry all over with egg wash and score with a knife. Bake on the middle shelf of your preheated oven for 20 minutes or until golden brown.
More about "cheese and onion pasties recipes"
CHEESE, POTATO & ONION PASTIES | GREAT BRITISH FOOD AWARDS
From greatbritishfoodawards.com
Servings 6Category Baking
- Tip the flour into a large mixing bowl, add the chilled, diced butter, poppy seeds, turmeric and cayenne, and season with salt and freshly ground black pepper. Rub the butter into the flour using your fingers.
- When the butter is almost incorporated (but still with some small flecks visible) and the mixture resembles fine sand, add the ice-cold water and vinegar.
- Mix to combine, first using a palette knife, adding a drop more water if needed, and then using your hands, to bring the dough together into a ball. Do not overwork or knead the dough.
- Flatten into a disc, wrap the dough in baking parchment and chill for a couple of hours or until firm.
CHEESE AND ONION PASTIES - PINCH OF NOM
From pinchofnom.com
Estimated Reading Time 6 mins
- Add the diced onion, grated cheese, mustard powdered Worcestershire sauce and mash with a fork
CHEESE AND ONION CAULIFLOWER PASTIES - EVERYDAY HEALTHY ...
From everydayhealthyrecipes.com
Estimated Reading Time 7 mins
- Remove the puff pastry from the fridge 30 minutes before making the pasties.In a pan heat up the oil, add the onion and saute gently for about 10 minutes until softened and golden, stirring often. Remove from the heat and set aside to cool completely.
- In a blender combine the cauliflower, onion (once cooled), cheese and a little seasoning.Pulse until the ingredients are thoroughly mixed and the filling mixture starts coming together. Do not overmix. Adjust the seasoning if needed.
- Unroll the pastry and cut into 4 rectangles by pressing down with a knife (not going back and forth as this may tear the pastry). If you aren’t using ready rolled pastry roll out your dough on a lightly floured surface until about 3 mm thick. Place a quarter of the filling in one end of each pastry piece, away from the edges and flatten a little.
- Brush the edges with a little egg wash (or milk), bring the other end of the rectangle over the filling and press the edges together to form a pasty, then press down again along the edges using a fork. Make a few steam holes by lightly scoring a pattern on top of each pasty (straight lines, arrows, crosses etc). Place the pasties on top of a tray lined with parchment paper and refrigerate for 15 minutes. Meanwhile preheat the oven to 400 F/ 200 C/ gas mark 6.
CHEESE AND ONION PASTIES | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
4.7/5 (3)Category Picnic RecipesCuisine British RecipesTotal Time 1 hr
- To make the pastry, put the flour and salt in a mixing bowl. Rub in the cubed butter between your thumbs and forefingers until the mixture resembles fine breadcrumbs. Stir in the egg, milk, and vinegar using a table knife. Using your hands, work the mixture until it comes together to form a dough – it should be soft but not sticky. Shape the dough into a ball on a flour-dusted work surface, flatten into a disc and cover in cling film. Set aside in the fridge for at least 30 minutes to rest (see Make Ahead).
- For the filling, melt the butter in a heavy-bottomed pan over medium heat. Add the onions and cook, covered for 10 minutes until softened. Stir regularly and add a little water if they start to look dry. Add the potato to the onions and continue to cook for 5-10 minutes. Remove from the heat and set aside to cool.
- Heat the oven to 180ºC fan/gas 6. Divide the pastry into 4 equal pieces. Roll out one piece on a lightly floured surface to form a circle roughly 4-5mm thick (keep the rest of the pastry wrapped in the fridge).
- Stir the cheddar and cream (if using) through the cooled potato mixture, season with a good pinch of salt and lots of freshly ground black pepper (you want the mix to be heavily seasoned). Pile a quarter of the cooled filling on one half of the pastry, leaving a 3cm border around the edge. Brush the edges with a little beaten egg, then fold the other half over and press to enclose the filling. Crimp the edges of the pastry and place on a large, lined baking sheet. Repeat with the remaining pastry and filling. Brush the pasties with the egg, poke with a fork so steam can escape, then bake for 25-30 minutes until golden (see Make Ahead)
POTATO, CHEESE AND ONION PASTIES | DON'T GO BACON MY HEART
From dontgobaconmyheart.co.uk
Estimated Reading Time 6 mins
- In a large frying pan add a drizzle of oil over medium heat and add potato. Fry until nice and crispy, then melt in your butter then add in onion. Fry off for a minute or so just until soft. The longer you fry it the less powerful the onion flavour will be. For a stronger onion flavour keep the frying quick.
- Pop everything in a bowl and allow to cool. To the bowl add cheese, mustard, parsley, cream/milk and a pinch of salt & pepper (to taste). Give it a good stir and leave to one side.
- Slice the pastry into 4 equal rectangles. Split your filling into 4 and place to one side of each rectangle. Brush around the edges with egg wash then fold over and push down with your fingers to secure. Using a fork, press down around the outside of each pasty. Place on a lightly sprayed oven tray and slice some steam holes in each pasty (see video for guidance).
- Give the pasties a final brush of egg wash and place in the oven at 200C/390F for 15-20mins or until golden brown. Timings will vary so just be vigilant, puff pastry can go from golden to burnt fairly quickly!
CHEESE AND ONION PASTIES WITH PUFF PASTRY - WHERE IS MY SPOON
From whereismyspoon.co
- Cook onions: Peel and halve the onions. Slice into half rings. Heat the oil in a large thick-bottomed or nonstick pan. Cook with a pinch of salt until golden and soft, about 10 minutes. Stir often and don’t allow them to get too brown. If they threaten to catch, turn down the heat slightly and add a small splash of water. Transfer to a bowl and let cool slightly.
CHEESE, ONION AND POTATO PASTIES - LAVENDER AND LOVAGE
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Cook time 25 minutesServes 12 PastiesPrep time 30 minutesTotal time 55 minutes
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CHEESE & ONION PASTY RECIPE | HOW TO MAKE CHEESE AND ONION ...
From bakingmad.com
5/5 (32)Total Time 1 hr 5 minsServings 6
- Fry the sliced onions in the oil for about 5 minutes or until tender . Add the potato and cheese, season well and set aside to cool.
- Place the flour in a mixing bowl. Cut the butter and lard into cubes and add to the flour with a pinch of salt.
- Using your fingertips rub the butter and lard into the flour until it resembles fine breadcrumbs. ( or even easier- blend it in a food processor)
- Add 3-4 tbsp ice cold water, gradually stirring it into the dough with a knife until it just sticks together.
- Turn the mixture out on a floured work surface and knead gently into a ball. Cover with cling film and chill in the fridge for 15 minutes if possible.
- Pre heat the oven to 220°C, 200°C fan, gas 7. Roll out the pastry on a lightly floured work surface. Using a saucer, cut out 6 circles (or make 12 smaller pies using a coffee cup saucer) If necessary re-roll the trimmings to make more.
- Place a heaped spoonful of the cheese mixture in the centre of each piece of pastry. Brush the edge of half the circle of pastry with a little water, then fold the 2 sides of the circle together to make semi circles.
CHEESE AND ONION PASTY - SIMPLE HOME COOKED RECIPES
From simplehomecookedrecipes.com
Estimated Reading Time 2 mins
- Warm the water in a small pan and add the butter in small chunks.Allow the butter to melt and remove from the heat
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