Cheese and Onion Pasties Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">350g plain flour</li><li class="ingredients-single-item">175g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">80-100ml ice-cold water</li><li class="ingredients-single-item">1 egg, beaten (for glazing)</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">3 large onions (approximately 500g), finely sliced</li><li class="ingredients-single-item">25g unsalted butter</li><li class="ingredients-single-item">1 tbsp olive oil</li><li class="ingredients-single-item">250g mature cheddar cheese, grated (or strong regional cheese like Double Gloucester)</li><li class="ingredients-single-item">2 tbsp fresh thyme leaves (or 2 tsp dried)</li><li class="ingredients-single-item">½ tsp English mustard powder</li><li class="ingredients-single-item">¼ tsp freshly ground black pepper</li><li class="ingredients-single-item">¼ tsp salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Baking tray</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">15cm round pastry cutter or plate to use as template</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. Place the flour in a large bowl and add the cold cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. This creates small pockets of butter that will produce flaky layers when baked. Work quickly to keep the ingredients cool throughout this process.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the salt, then gradually introduce the ice-cold water, mixing with a knife until the dough just comes together. You may not need all the water – stop when the dough forms clumps but isn't sticky. Cold water and minimal handling prevent gluten development, ensuring a tender rather than tough pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Gently gather the dough into a ball, flatten slightly into a disc, wrap in cling film and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and the butter to firm up again, essential for achieving that perfect flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the pastry chills, prepare your filling. Heat the butter and oil in a large frying pan over medium-low heat. Add the sliced onions with a pinch of salt and cook very slowly for 20-25 minutes, stirring occasionally, until they're completely soft and caramelized to a golden brown. The slow cooking process converts the onions' natural sugars, creating a deep, sweet flavor that balances perfectly with the sharp cheese.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Remove the onions from the heat and allow to cool completely. Once cooled, mix with the grated cheese, thyme leaves, mustard powder, salt and pepper. The filling must be cool before assembling the pasties to prevent the pastry from becoming soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 200°C (180°C fan/Gas 6) and line a baking tray with parchment paper. Remove the pastry from the refrigerator and divide into 6 equal portions. On a lightly floured surface, roll each piece into a circle about 3mm thick and approximately 15cm in diameter.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Place about 3 tablespoons of the cheese and onion mixture on one half of each pastry circle, leaving a 1cm border around the edge. Be careful not to overfill, as this can cause the pasties to burst during baking. Brush the pastry edges with a little beaten egg, which acts as a natural adhesive.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Fold the empty half of the pastry over the filling to create a half-moon shape. Press the edges together firmly, then crimp by folding the edge over itself and pinching at regular intervals to create a decorative seal. A secure crimp prevents filling from leaking out during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Transfer the pasties to the prepared baking tray and brush the tops liberally with beaten egg for a golden, glossy finish. Cut a small steam vent in the top of each pasty to allow steam to escape during baking, preventing the pastry from becoming soggy inside.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake in the preheated oven for 25-30 minutes until the pasties are deep golden brown and the pastry is crisp and flaky. If they begin to brown too quickly, cover loosely with foil. Allow to cool for 10 minutes before serving – the filling will be extremely hot straight from the oven!</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>These pasties are delicious warm or at room temperature. They can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a 160°C oven for 10-15 minutes until warmed through. They also freeze beautifully for up to 3 months – perfect for a quick homemade meal when time is short.</li></ol>