Cheese and Onion Pasty

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.

Course Main Course, Snack

Cuisine British

Prep Time 15

Cook Time 45

Total Time 1

Servings pasties

Calories 578kcal

Author Amy Fulwood

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

UK Measures - US Measures

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

Nutrition information is an estimate and will vary depending on the exact ingredients used.

Nutrition