Cheese & Onion Pasties
38 Reviews
About the bake
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. We've included a classic video below to show you how to make the pastry.
Ingredients
For the filling
- 2Onion(s) (small, thinly sliced)
- 1 tbspVegetable oil
- 200gCheddar cheese (grated)
- 200gPotato(es) (peeled and finely diced)
For the pastry
- 300gAllinson's Plain White Flour
- 75gButter (unsalted) (cold)
- 75gLard (cold)
- 1Salt
- 1Egg(s) (free range) (beaten)
Method
Step 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.
Step 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.
Step 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)
Step 4
Add 3-4 tbsp ice cold water, gradually stirring it into the dough with a knife until it just sticks together.
Step 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.
Step 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.
Step 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
Step 8
Brush the pasties with beaten egg. Bake for 25-30 mins until golden and hot.