Potato, Cheese and Onion Pasty Recipe

<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>

<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>

<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>