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.
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
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. And what a goodie! Calories aside, these pasties are a great meal on the go, and a fabulous picnic food idea.
What pastry is used to make a cheese and onion pasty?
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.
If you’ve tried my POTATO, CHEESE AND ONION 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.
Potato Cheese and Onion 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
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 (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.
- If you'd like 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.