Cheese And Onion Pasties Recipes

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POTATO, CHEESE AND ONION PASTY



Potato, Cheese and Onion Pasty image

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

3 medium potatoes
1 large onion
100 g grated Cheddar cheese
1 tbsp olive oil
1 tbsp butter
1 egg
1 sheet of puff pastry ((ready rolled))
1 tsp chopped parsley
salt and pepper to taste

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



Cheese, Onion and Potato Pasty image

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

450g / 1lb packet puff pastry
2 medium potatoes diced small
1 medium onion
220g / 8oz Cheddar Cheese
1 egg
1 Tablespoon chopped parsley
Salt and pepper to taste

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



Mini cheese & onion pasties image

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

1 tbsp vegetable oil
2 onions, sliced
4 thyme sprigs, leaves picked
150g mature cheddar (or a mixture of strong hard cheeses), grated
1 tbsp wholegrain mustard
4 spring onions, sliced
250g plain flour, plus extra for dusting
125g cold butter
large pinch of cayenne pepper
½ tsp English mustard powder
1 large egg, beaten

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



Cheese and Onion Pasties image

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

puff pastry (I use frozen, but homemade is fine if you are a purist)
1/2 ounce unsalted butter
2 medium onions, finely chopped
1/2 lb double Gloucester cheese or 1/2 lb cheddar cheese, grated
4 tablespoons fresh parsley, chopped

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



Cheese and Onion Pasties image

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

500 g pastry dough, short crust or 500 g bought pastry dough
2 cups grated cheese, mature cheddar
1 onion, large, finely chopped
1/2 teaspoon pepper, course black
salt
1 egg

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



Greggs Cheese and Onion Pasty image

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

3 x 320g packs of ready-rolled puff pastry
3 (450g) potatoes - peeled and cut into large cubes
30g butter
large onion - cut into small dice
¼ teaspoon white pepper
200g Cheddar cheese - grated
100g soft cream cheese
2 teaspoons of Colemans English mustard
2 egg yolks and a splash of water - lightly beaten together to make an egg wash

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.

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2020-11-18 Arrange the pasties on a parchment-lined baking tray and chill in the fridge for 20 minutes. Meanwhile, preheat the oven to 180°C/Fan 160°C/Gas 4. …
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  • 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.
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CHEESE AND ONION PASTIES | DELICIOUS. MAGAZINE
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Total Time 1 hr
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  • 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)
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