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 don’t have any lard so can I substitute it with oil?
We would always recommend following ingredients in recipes to the exact quantities specified, to achieve your best baking results. Lard is the best ingredient for this particular recipe and we have not tested alternative ingredients, however, butter would be the closest substitute for lard if you are looking to switch. Happy Baking!
Hi I would love to make these ahead of time, can they be frozen?
You can make these ahead of time. Once they have been baked allow them to fully cool and then wrap them well in cling film or in a airtight container and freeze for up to 4 months. You will need to bake these for slightly longer if baking from frozen or allow to fully defrost before reheating.
I used 1 large onion and a bunch of spring onions in 3 of them I added some partially fried bacon very very nice they went down a treat
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.
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