You really can’t beat a cheese and onion pasty. These ones are made extra special with caramelised onions and a sprinkling of blue cheese for an unbeatable flavour combination.
This cheese and onion pasty recipe is such a great go to for so many different occasions. I love it for a delicious lunch, to serve at a picnic or keep on hand for a simple snack.
The pasties freeze well so they’re absolutely perfect for having on hand for weekday lunches or a last minute party snack.
For this recipe I’ve added a few of my own touches to a classic recipe. By caramelising the onions and adding a sprinkling of blue cheese to the filling they’re packed with even more delicious flavour. I love them served warm with a sweet chutney on the side.
Ingredients and Substitutions
Puff Pastry: I am not your gal for making homemade pastry from scratch but if you want to then I applaud you. I use ready rolled pastry for this recipe and am always very happy with the results
Butter
Olive Oil
Garlic
Sugar
Dried Thyme
Potatoes
Cheddar
Blue Cheese: I love the extra flavour from the blue cheese but if you’re not a fan then it’s fine to leave it out, they will still taste delicious
Egg
Serving Suggestions
There are so many ways you can serve these pasties. Whether they’re fresh out the oven with a side salad (this tomato and cucumber salad would be delicious) or cold as part of a picnic spread (make sure you include a good tuna pasta salad too) they’re bound to be delicious.
Tips and Tricks
- Make sure your pastry is kept in the fridge until just before you’re ready to use it. Cold pastry is much easier to work with.
- These pasties can be frozen before or after baking. If freezing before baking then simply cook from frozen and add a couple of minutes to the cooking time. If freezing after baking then defrost and either eat cold or heat in the oven for a couple of minutes.
- Let the pasties cool slightly before serving to allow the filling to set, which makes them easier to eat.
Recipe
Cheese and Onion Pasty
Ingredients
- 320 g Puff pastry
- 30 g Butter
- 2 tablespoon Olive Oil
- 4 Onions thinly sliced
- 2 cloves Garlic crushed
- Pinch Sugar
- Salt and Pepper
- 1 teaspoon Dried Thyme
- 400 g Potatoes peeled and chopped into cubes
- 125 g Cheddar grated
- 50 g Blue Cheese crumbled
- 1 Egg whisked
Instructions
- Heat the oven to 200°C. Start by caramelising the 4 Onions . Heat the 2 tablespoon Olive Oil and 30 g Butter over a low heat and add the thinly sliced onions and a pinch of sugar. Let cook gently for at least half an hour until the onions are super soft and going a deep brown. When they’re nearly ready stir in the crushed 2 cloves Garlic and cook for another couple of minutes.
- While the onions caramelise bring a pot of salted water to the boil. Add the 400 g Potatoes and cook for about 15 minutes until soft. Drain.
- Put the potato in a bowl and mash well. Add the 1 teaspoon Dried Thyme and plenty of salt and pepper and mix well. Then add the 125 g Cheddar and caramelised onions and stir until everything is combined.
- Roll out the 320 g Puff pastry and cut into 8 rectangles. Split the potato mixture between 4 of the rectangles leaving a border around the edges. Top with a sprinkling of crumbled 50 g Blue Cheese and brush the borders with beaten egg. Lay another rectangle of pastry over the top of each pasty and use a fork to seal all the way around. Brush the tops with the remaining egg.
- Place on a greaseproof paper lined tray and bake for 15 minutes until golden brown.
Notes
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