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15Total Time
40Prep Time
25Bake Time
A little effort

Cheese & Onion Pasties

37 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.

15Total Time
40Prep Time
25Bake Time
A little effort


  1. 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.

  2. 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.

  3. 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)

  4. Step 4:

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

  5. 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.

  6. 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.

  7. 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

  8. Step 8:

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


  • 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)


  • Frying pan
  • Mixing bowl
  • Clingfilm
  • Rolling pin
  • Saucer
  • Pastry brush

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