Cheese and onion pasties

  • Total Time

    1h 5m
    • Prep Time

      40m
    • Bake Time

      25m
  • Serves

    6
  • Skill Level

    Intermediate
  • Dietary Needs

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This cheese and onion pasties recipe is perfect for a summer picnic. Best eaten hot from the oven, but are also good cold or can be reheated.

Method

  1. Fry the sliced onions in the oil for about 5 minutes or until tender . Add the potato and cheese, season well and set aside to cool.

  2. Place the flour in a mixing bowl. Cut the butter and lard into cubes and add to the flour with a pinch of salt.

  3. 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)

  4. Add 3-4 tbsp ice cold water, gradually stirring it into the dough with a knife until it just sticks together.

  5. Turn the mixture out on a floured work surface and knead gently into a ball. Cover with cling film and chill in the fridge for 15 minutes if possible. This will help the pastry relax and prevent shrinkage.

  6. Pre heat the oven to 220°C, 200°C fan, gas 7. Roll out the pastry on a lightly floured work surface. Using a saucer, cut out 6 circles (or make 12 smaller pies using a coffee cup saucer) If necessary re-roll the trimmings to make more.

  7. Place a heaped spoonful of the cheese mixture in the centre of each piece of pastry. Brush the edge of half the circle of pastry with a little water, then fold the 2 sides of the circle together to make semi circles. Press down well to seal then place the pasties on a baking tray, sitting them sealed edge upright if liked. Crimp the edges between your fingertips

  8. Brush the pasties with beaten egg. Bake for 25-30 mins until golden and hot.

Let's Bake

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