25 August, 2016
Cheese, onion and potato pasties
Cheese, onion and potato pasties make an ideal snack whenever you feel peckish. Or add some salad to them and call it a proper meal, why not?
Pasties are so popular in the UK with the Cornish pasty being the nation’s favourite. My vegetarian version has got its fans too, and many bakery shops sell them. They are super quick to make and so yummy. Quick if, like me, you choose the short cut and buy the puff pastry already rolled up. By all means, the puff pastry can be made at home too, but if you haven’t got time to spare and just need a quick fix for the tummy rumbling, then this is the way.
Pasties can be filled with pretty much anything you like, be it meat, fish, veggies and any combination from here. Don’t think that I do not like the proper Cornish pasties that are usually made of beef, potatoes and swede. Oh no, I do love them. I do enjoy eating meat, although I am conscious that lately I have posted quite a few vegetarian or vegan recipes. I think diversity can only make one’s meals more interesting, so keeping meat as a treat can make one enjoy it even more. Plus, I don’t think it is healthy to have meat every single day. But let’s get back to our pasties and roll up our sleeves, time for some proper delish!
Cheese, onion and potato pasties, deliciously golden and so yummy.
- 200 g baby potatoes
- 1 large onion
- 50 g Cheddar cheese
- 1 tbsp vegetable oil
- 1 egg
- 1 sheet of puff pastry (ready rolled)
- 1 tsp chopped parsley
- salt and pepper to taste
Boil the potatoes in their skin 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.
Grate the cheese and add it to the potatoes.
Peel and cut the onion roughly
In a pan, heat up the oil and 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
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 until golden.
Remove from the oven and allow them to cool slightly.
Serve them either warm or cold.