Cheese and onion pasties - recipe

Cheese and onion pasties

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  • Serves

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For the filling

For the pastry

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  1. 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.

    For this step you'll need:

    • 2 Onion(s) small, thinly sliced
    • 1 tbsp Vegetable oil
    • 200g Potato(es) peeled and finely diced
    • 200g Cheddar cheese grated
  2. 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.

    For this step you'll need:

    • 300g Plain white flour
    • 75g Butter (unsalted) cold
    • 75g Lard cold
    • 1 Salt
  3. 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. 4

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

  5. 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. 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. 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. 8

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

    For this step you'll need:

    • 1 Egg(s) (free range) beaten

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