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.
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.
Ingredients
For the filling
- 2 Onion(s) (small, thinly sliced)
- 1 tbsp Vegetable oil
- 200g Cheddar cheese (grated)
- 200g Potato(es) (peeled and finely diced)
For the pastry
- 300g Allinson's Plain White Flour
- 75g Butter (unsalted) (cold)
- 75g Lard (cold)
- 1 Salt
- 1 Egg(s) (free range) (beaten)
- 300g Allinson's Plain White Flour
Utensils
- Frying pan
- Mixing bowl
- Clingfilm
- Rolling pin
- Saucer
- Pastry brush
Recipe Reviews
I have made these a couple of times now , first time i made them for a buffet so made them smaller , they are easy to make and taste good, i have also made them bigger and froze some for another day, they freeze well
Perfect for having a lunch time treat!
These were so easy to make and the family ate every last one. I even got the children to put their own fillings in them.
Going to make them again very soon. I did add more seasoning.
How thin should the pastry be rolled, and what diameter of saucer should be used to cut out each piece?
Hello,
You could make 4 pasty's using a side plate size, 6 using a smaller saucer (approx. 12cm) and 12 using a coffee cup saucer.
Ideally the pastry should be rolled to a 5mm thickness.
Hope this helps,
Happy Baking!
Made these for the first time very easy and taste delicious a bit more seasoning next time. Put them in the freezer for using as and when required 😀
made these yesterday with shop bought puff pastry .... and lets say they were gone in 15mins of leaving the oven.. so a big hit and super easy !
Ingredients
For the filling
- 2 Onion(s) (small, thinly sliced)
- 1 tbsp Vegetable oil
- 200g Cheddar cheese (grated)
- 200g Potato(es) (peeled and finely diced)
For the pastry
- 300g Allinson's Plain White Flour
- 75g Butter (unsalted) (cold)
- 75g Lard (cold)
- 1 Salt
- 1 Egg(s) (free range) (beaten)
- 300g Allinson's Plain White Flour
Utensils
- Frying pan
- Mixing bowl
- Clingfilm
- Rolling pin
- Saucer
- Pastry brush