Potato, Cheese and Onion 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. 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.
Pasties are so popular in the UK with the Cornish pasty being the nation's favourite. My vegetarian version of the cheese and 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. The only thing we need to think about, no matter what filling you go for, is that the filling has to be cooked before adding it to the pastry.
So, veggies cooked, meat nice and tender, otherwise there will be no time to have them cooked in the oven.
Pastry vs. Pasty
Now, pasty, pastry, one can easily get confused here. Well, PASTRY is the actual dough, and PASTY is the baked goodie. And what a goodie! Calories aside, these pasties are a great meal on the go, and a fabulous picnic food idea.
What pastry is the best for making pasties?
There are different kind of pastries, puff pastry, which is the flaky one, and great in any tarts, pasties, pinwheels and so on. And the one I used for this recipe too.
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. Another pastry is the shortcrust pastry, which I normally use for pies, rather then desserts.
Ingredients used to make potato, cheese and onion pasty
- puff pastry - I used ready-rolled pastry, but block pastry can be used too
- potatoes - I used 2 medium ones
- cheddar cheese - or any other hard cheese of your choice
- onion - I used a regular onion, but red one is also ok
- butter and olive oil - for frying the onion
- salt and pepper
- egg - for brushing the pasties
Step-by-step photos and instructions
- peel and chop the potatoes, and boil them in salted water for 10-15 minutes or until tender
- drain the water, leave them to cool, then mash
- peel and chop the onion roughly
- in a pan, heat up the olive oil and butter, add the onion with a pinch of salt, and fry gently on a low to medium heat until golden
- add the cooked onions to the cooled mash, add the cheese and seasoning and mix well
- cut the puff pastry in 4, divide the mixture evenly between each pastry rectangle, then seal well
- beat the egg, and brush it over the pasties
- bake in the preheated oven at 200 degrees Celsius (390 Fahrenheit) for 15 minutes or until golden
These pasties are super easy to make with just a few simple ingredients. Apart from puff pastry, there are only 3 main ingredients going into the filling, so the job is way easy. If you have leftover mashed potatoes, even better.
Make sure the potato mash is cool before adding the cheese and onions to it. If the filling is warm, the puff pastry will melt and make a proper mess.
I highly recommend brushing the pasties with egg before baking, as that gives them a nice shine. Do not forget to poke the pasties in a few places before baking to allow the steam to escape.
And that's it, amazingly cheese, and deliciously golden pasties that are even better than the take-away ones.
Other pasty recipes
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Potato, Cheese and Onion Pasty
- 2 medium potatoes
- 1 large onion
- 1 cup grated Cheddar cheese
- 2 tablespoon olive oil
- 1 tablespoon butter
- 1 egg
- 2 sheet of puff pastry (ready rolled)
- 1 teaspoon chopped parsley
- salt and pepper to taste
- Peel and chop the potatoes and boil in salted water for 15 minutes or until tender.
- Drain the water and allow them to cool.
- Lightly mash the potatoes, it does not have to be a smooth mash, a lumpy one would do.
- Leave the mash to cool completely.
- Peel and cut the onion roughly.
- In a pan, heat up the oil and butter, then fry the onions on a low to medium heat until golden.
- Mix the fried onions with the potatoes and cheese, and season to taste.
- Preheat the oven to 200 degrees Celsius (390 Fahrenheit).
- Cut each puff pastry into 6 rectangles, place a tablespoon of the potato mixture on one half, brush the edges with a bit of water, then fold the other half over and seal.
- Use a fork to press the edges well, then poke each pasty in a few places using a fork to allow the steam to escape during baking.
- Beat the egg well, then brush each pasty.
- Arrange them onto 2 baking trays, and bake for 20 minutes until golden.
- Remove from the oven and allow them to cool slightly.
- Serve them either warm or cold.
- Make sure the potato mash is cool before adding the cheese and onions to it. If the filling is warm, the puff pastry will melt and make a proper mess.
- I highly recommend brushing the pasties with egg before baking, as that gives them a nice shine. Do not forget to poke the pasties in a few places before baking to allow the steam to escape.