Potato, Cheese and Onion Pasties Recipe
These Potato, Cheese, and Onion Pasties are a deliciously flaky savory treat filled with crispy fried potatoes, sharp cheddar cheese, and sweet onions. Wrapped in golden puff pastry and baked to perfection, they make a comforting snack or a satisfying meal ideal for any time of day.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 pasties
- Category: Snack
- Method: Baking
- Cuisine: British
Ingredients
Pastry
- 1x 320g/11.3oz sheet of Puff Pastry
Filling
- 150g/5oz Sharp/Mature Cheddar Cheese, grated
- 1/4 cup / 60ml Heavy/Double Cream
- 1 large White Potato, diced into small cubes (approx 300g/10.5oz)
- 1 large Onion, grated (approx 150g/5oz once grated)
- 1 tbsp Butter
- 1 tsp Dijon Mustard
- 1 tsp finely diced Fresh Parsley
- Salt & Pepper, to taste
- Butter or Oil, for frying potatoes
For Assembly
- 1 Egg, beaten for egg wash
Instructions
- Prepare the Potatoes: Heat a drizzle of oil or a knob of butter in a large pan over medium heat. Fry the diced potato cubes until the outside is crisp and the inside is soft, about 15-20 minutes depending on chunk size. Season with salt and pepper.
- Add Onion: Melt 1 tablespoon of butter into the pan, then add the grated onion. Fry for 1 minute until slightly softened. Remove the mixture from the pan and place in a bowl to cool for a few minutes.
- Make the Filling: To the cooled potato and onion mixture, add grated cheddar cheese, Dijon mustard, finely diced fresh parsley, heavy cream, and a couple of generous pinches of salt and pepper. Stir thoroughly to combine and set aside.
- Prepare Pastry: Slice the puff pastry sheet into 4 equal rectangles.
- Fill and Fold: Divide the filling evenly into 4 portions and place each portion on one side of each pastry rectangle. Brush the edges with beaten egg wash. Fold the pastry over the filling to form a pasty, pressing the edges firmly with your fingers.
- Seal Edges: Use a fork to press down around the edges to seal fully and give a decorative edge. Trim any excess pastry with a knife. Cut a few small steam holes on the top of each pasty to allow steam to escape during baking.
- Egg Wash and Bake: Place the pasties on a greaseproof baking tray or parchment paper. Brush the tops generously with egg wash. Bake in a preheated oven at 200°C (390°F) for 15-20 minutes or until the pasties are deep golden brown and the pastry is crisp and flaky. Keep an eye to avoid burning.
Notes
- Puff pastry can be store-bought or homemade; thaw completely before use if frozen.
- For a stronger mustard flavor, use Dijon, or substitute with English mustard for a different taste profile.
- You can omit fresh parsley if unavailable; the pasties will still be delicious.
- The size of potato cubes affects cooking time; aim for uniform small cubes to ensure they cook evenly.
- If you prefer a vegan version, use a suitable puff pastry and substitute cream and cheese with plant-based alternatives.