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.
Pasties are so popular in the UK with the Cornish pasty being the nation’s favourite. My vegetarian version of the cheese onion pasty recipe 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.
Pastry vs. Pasty
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.
Now, pasty, pastry, one can easily get confused here. Well, PASTRY is the actual dough, and PASTY is the baked goodie. There are different kind of pastries, puff pastry, which is the flaky one, and great in any tarts, pasties, pinwheels and so on. I used it for a few delicious treats, be it savoury or sweet. like Portuguese Pastéis de Nata Recipe (Portuguese Custard Tarts), Ham & cheese pinwheels, or Spinach Pinwheels with Ricotta.
Easy to use, it bakes really quickly, and kids usually love anything flaky. Mine certainly do, pasties can never be beaten by anything in the world. And I’m dealing with some serious fussy eaters here.
If you’ve tried my CHEESE, ONION AND POTATO PASTY or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Cheese, Onion and Potato Pasty, beautifully golden and flaky, great as a snack or a light meal.
- 200 g baby potatoes
- 1 large onion
- 50 g grated Cheddar cheese
- 1 tbsp vegetable oil
- 1 egg
- 1 sheet of puff pastry (ready rolled)
- 1 tsp chopped parsley
- salt and pepper to taste
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Boil the potatoes in their skin until tender.
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Drain the water and allow them to cool.
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Peel and lightly mash the potatoes using a fork, it does not have to be a smooth mash, a lumpy one would do.
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Grate the cheese and add it to the potatoes.
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Peel and cut the onion roughly
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In a pan, heat up the oil and fry the onions until translucent.
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Mix the fried onions with the potatoes and cheese, add the parsley and season to taste.
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Preheat the oven to 200 degrees C (390 Fahrenheit).
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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.
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Repeat with the other 3 pasties.
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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.
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Remove from the oven and allow them to cool slightly.
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Serve them either warm or cold.
If you'd lijke to see the measurements in cups and ounces, please click on the US CUSTOMARY link.
The number of ingredients can be adjusted depending on the number of servings you need. To do so, please click on the number next to SERVINGS and adjust accordingly.
16 Comments
Julie | Bunsen Burner Bakery
August 27, 2016 at 10:55 pmYum! Anything in puff pastry is always good. This looks like a perfect side dish to pair with roasted chicken or lamb this fall.
Daniela Apostol
August 28, 2016 at 1:34 amThank you, Julie!
Sally - My Custard Pie
August 28, 2016 at 8:09 amSlightly different shape than the pasties I’m used to but the filling sounds super tasty.
Daniela Apostol
August 28, 2016 at 10:15 amThanks, Sally!
Bobby-lee
September 13, 2016 at 9:39 amCan you freeze these pasties? Cooked
Daniela Apostol
September 13, 2016 at 8:27 pmI have not tried to freeze them, but l’m sure they would freeze well. To defrost, l would pop them in the oven though, and not microwave, otherwise the pastry won’t be flaky and nice anymore.
Tiffany
May 15, 2018 at 6:11 pmCurious to know what dimensions the pastry you use is. The one I found in store in Canada is 25×25 cm. Seems it would make an awfully small pasty if using only one quarter per. Thanks!
Daniela Anderson
May 15, 2018 at 9:39 pmHi! Thank you for your comment! I am sorry, I did not realise the dimensions would be different in otehr countries. In the UK the dimentions are usually 35×22.5 cm, which means that quartered would be a really good size. I would then cut in in half, would that be too big?
Tiffany
May 15, 2018 at 9:46 pmI am going to try cutting in half and see how it goes. I don’t think anyone ever was disappointed about a pastry that was “too big.” 🙂
Daniela Anderson
May 15, 2018 at 9:53 pmI know, I would eat pastry by itself, it’s too yummy 🙂 I hope everybody will like the recipe!
Tiffany
May 16, 2018 at 7:07 pmIt was well enjoyed. Thanks for the suggestion! 🙂
Daniela Anderson
May 16, 2018 at 7:51 pmI am very glad that you enjoyed the recipe, thank you for letting me know!
Kerry-Rose Moan
June 28, 2018 at 9:43 pmThese look fantastic! Planning on veganizing these, and serving them with a salad for dinner tonight 🙂
Daniela Anderson
June 29, 2018 at 6:12 amThank you, that sounds like a great idea.
edevji
August 22, 2018 at 10:25 pmAny idea how to make it with emmental cheese? A fluffy filling. A company used to make them.. I ate them for 20 years. They stopped making them. I need to figure it out and re create. Please help.
Daniela Anderson
August 23, 2018 at 11:59 amHi! Thank you for your comment! Emmental cheese can be a great choice too, I would just grate it and follow the same steps in the recipe, it should work the same way as the Cheddar cheese.