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Potato, Cheese and Onion Pasty Recipe

Potato, Cheese and Onion Pasty Recipe

Learn how to make traditional homemade potato, cheese and onion pasties with this easy baking recipe. Featuring buttery, flaky pastry wrapped around a savory filling, these best-ever hand pies are perfect for lunch boxes, picnics, or a comforting dinner with salad. Master the art of crimping for a truly authentic finish!
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
40 mins
Serves:
4 pasties
An overhead shot captures golden-brown pasties arranged on a rustic wooden board, one cut in half to reveal the steaming yellow-flecked potato filling studded with melted cheese and translucent onions. Soft natural light highlights the flaky pastry layers and crimped edges, while a scatter of fresh thyme sprigs, sea salt flakes, and a gingham cloth add country kitchen charm. A light dusting of flour on the wooden surface suggests homemade craftsmanship, as wisps of steam rise from the freshly baked pasties, emphasizing their piping-hot comfort food appeal.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">450g plain flour</li><li class="ingredients-single-item">225g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">120-150ml 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">500g potatoes, peeled and diced into 1cm cubes</li><li class="ingredients-single-item">150g mature cheddar cheese, grated</li><li class="ingredients-single-item">2 medium onions, finely diced</li><li class="ingredients-single-item">25g butter</li><li class="ingredients-single-item">2 tbsp fresh parsley, chopped</li><li class="ingredients-single-item">1 tsp fresh thyme leaves (or 1/2 tsp dried)</li><li class="ingredients-single-item">Salt and freshly ground black pepper to taste</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor (optional for making pastry)</li><li class="equipment-single-item">Baking tray</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking parchment</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pastry. Place the flour and salt in a large bowl or food processor. Add the cold cubed butter and rub in with your fingertips (or pulse in processor) until the mixture resembles breadcrumbs. Using cold butter and working quickly helps create those desirable flaky layers in your final pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add the ice-cold water, a tablespoon at a time, mixing after each addition until the dough just comes together - you might not need all the water. The dough should be firm but not sticky or dry. Cold water prevents the butter from melting, which is crucial for achieving flakiness.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Form 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, making the pastry easier to roll and preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the pastry chills, prepare your filling. Melt the butter in a frying pan over medium-low heat, add the diced onions and cook gently for 10-12 minutes until soft and translucent but not browned. This slow cooking process develops sweetness in the onions without adding bitterness.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Place the diced potatoes in a bowl of cold water for 5 minutes, then drain and pat dry thoroughly. This removes excess starch and ensures the potatoes don't release too much moisture into your pasty.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a large bowl, combine the drained potatoes, cooked onions, grated cheese, chopped herbs, salt and pepper. Toss gently until well mixed. The heat from the just-cooked onions will partially melt the cheese, helping the filling to bind.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Preheat your oven to 180°C (160°C fan/gas mark 4). Line a baking tray with parchment paper.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove the pastry from the refrigerator and divide into four equal portions. On a lightly floured surface, roll each portion into a circle approximately 20-22cm in diameter and about 3-4mm thick. Try to maintain an even thickness throughout to ensure even baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Place a quarter of the filling mixture on one half of each pastry circle, leaving a 2cm border around the edge. Don't overfill your pasties - this will make them difficult to seal and might cause them to burst during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Brush the pastry border with a little beaten egg, then fold the empty half of the pastry over the filling to create a semi-circle. Press the edges together firmly to seal.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Create a decorative crimped edge by folding over small sections of the sealed edge, working your way around the pasty. This not only looks traditional but creates a sturdy seal that holds in the filling and juices.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Transfer the pasties to the prepared baking tray. Cut a small steam vent in the top of each pasty and brush generously all over with beaten egg to give a golden, glossy finish.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Bake in the preheated oven for 35-40 minutes until the pastry is deep golden brown and crisp, and the filling is piping hot throughout. If the pasties are browning too quickly, cover loosely with foil for the last 10-15 minutes of baking.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Allow the pasties to rest for 5-10 minutes before serving. This brief resting time allows the filling to set slightly and the juices to be reabsorbed, making for a more enjoyable eating experience. The pasties are delicious served warm or at room temperature.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Potato, Cheese and Onion Pasty Recipe?

This recipe uses plain flour, unsalted butter, salt, cold water and egg for the pastry. The filling consists of potatoes, mature cheddar cheese, onions, butter, fresh parsley, thyme, salt and pepper for a perfect balance of flavours.

How to cook Potato, Cheese and Onion Pasty Recipe at home?

Learn how to cook Potato, Cheese and Onion Pasty Recipe by creating flaky pastry, preparing a filling of diced potatoes, caramelized onions and mature cheddar, then assembling each pasty with proper crimping technique. Bake at 180°C for 35-40 minutes until golden brown with a perfectly cooked filling inside.

Why do traditional pasties have a crimped edge and what's the technique?

Traditional pasties have crimped edges not only for decoration but to create a sturdy seal that prevents filling leakage during baking. The technique involves folding over small sections of the sealed edge at an angle, working your way around to create a rope-like pattern.

Can pasties be frozen for later or made ahead of time?

Yes, pasties freeze exceptionally well! You can freeze them either before or after baking. For unbaked pasties, freeze on a tray before transferring to freezer bags. When ready to eat, bake from frozen, adding 10-15 minutes to the cooking time.

What's the difference between these pasties and traditional Cornish pasties?

Unlike authentic Cornish pasties which contain beef, swede and potato with no cheese, these vegetarian pasties feature a potato, cheese and onion filling. Cornish pasties also have a distinct D-shape with a side crimp, while these can have a more flexible crimping style.

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This resting period allows the gluten to relax, making the pastry easier to roll and preventing shrinkage during baking." }, { "@type": "HowToStep", "name": "Prepare onions", "text": "Melt the butter in a frying pan over medium-low heat, add the diced onions and cook gently for 10-12 minutes until soft and translucent but not browned. This slow cooking process develops sweetness in the onions without adding bitterness." }, { "@type": "HowToStep", "name": "Prepare potatoes", "text": "Place the diced potatoes in a bowl of cold water for 5 minutes, then drain and pat dry thoroughly. This removes excess starch and ensures the potatoes don't release too much moisture into your pasty." }, { "@type": "HowToStep", "name": "Mix filling", "text": "In a large bowl, combine the drained potatoes, cooked onions, grated cheese, chopped herbs, salt and pepper. Toss gently until well mixed. 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Cut a small steam vent in the top of each pasty and brush generously all over with beaten egg to give a golden, glossy finish." }, { "@type": "HowToStep", "name": "Bake", "text": "Bake in the preheated oven for 35-40 minutes until the pastry is deep golden brown and crisp, and the filling is piping hot throughout. If the pasties are browning too quickly, cover loosely with foil for the last 10-15 minutes of baking." }, { "@type": "HowToStep", "name": "Rest and serve", "text": "Allow the pasties to rest for 5-10 minutes before serving. This brief resting time allows the filling to set slightly and the juices to be reabsorbed, making for a more enjoyable eating experience. The pasties are delicious served warm or at room temperature." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Olivia Chapman", "datePublished": "2024-04-15", "reviewBody": "Perfect lunch on the go! I made these pasties for my family's weekend hike and they were substantial enough to keep us going all afternoon. The pastry was beautifully flaky and the filling was deliciously comforting.", "name": "Hiking Lunch Success", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Paolo Ricci", "datePublished": "2024-04-18", "reviewBody": "Better than shop-bought every time! I've tried many pasty recipes but this one has the perfect balance of cheese and potato. The tip about soaking the potatoes really does make a difference to the final texture.", "name": "Homemade Excellence", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aisha Malik", "datePublished": "2024-04-20", "reviewBody": "My family fights over the last one! I've had to start doubling the recipe because these disappear so quickly in our house. The caramelized onions add such a lovely sweetness that complements the sharp cheddar perfectly.", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Johansson", "datePublished": "2024-04-22", "reviewBody": "Freezes brilliantly for busy weeknights! I made a batch of these and froze them unbaked. Just needed an extra 15 minutes in the oven from frozen and they were perfect. Great time-saver for busy days.", "name": "Freezer-Friendly Winner", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Eleanor Fraser", "datePublished": "2024-04-24", "reviewBody": "Worth mastering proper crimped edges! I spent extra time on the crimping technique and not only did they look professional, but none of the filling leaked out during baking. The detailed instructions made it easy to achieve bakery-quality results.", "name": "Professional Results", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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