Name: Cheese and onion pasties
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Makes 4 large pasties
Ingredients: 40g unsalted butter; 1 medium brown onion, finely diced; 1 medium waxy potato (about 250g), cut into 1cm dice; 200g cheddar, grated (we used half hafod, half montgomery’s, but anything strong and sharp will do); 2-3 tbsp double cream (optional); 300g plain flour, plus extra to dust; 1 tsp salt; 200g cold unsalted butter, cubed; 1 medium free-range egg, lightly beaten; 40ml milk; 2 tsp white wine vinegar; 1 free-range egg, beaten, to glaze; Large baking tray lined with compostable baking paper

Cheese and onion pasties

A cheese and onion pasty is a classic. We love serving them for dinner, with homemade chips and baked beans – a plate of orange food at its finest. But you could just as easily enjoy yours with a quick pickle on a picnic, as they taste great hot or cold. However you eat them, we recommend a good shake of malt vinegar. After something meatier? Try our Cornish beef pasties.

ServesMakes 4 large pasties

Hands-on30 min

Oven30 min

DifficultyMedium

Method

To make the pastry, put the flour and salt in a mixing bowl. Rub in the cubed butter between your thumbs and forefingers until the mixture resembles fine breadcrumbs. Stir in the egg, milk, and vinegar using a table knife. Using your hands, work the mixture until it comes together to form a dough – it should be soft but not sticky. Shape the dough into a ball on a flour-dusted work surface, flatten into a disc and cover in cling film. Set aside in the fridge for at least 30 minutes to rest (see Make Ahead).

For the filling, melt the butter in a heavy-bottomed pan over medium heat. Add the onions and cook, covered for 10 minutes until softened. Stir regularly and add a little water if they start to look dry. Add the potato to the onions and continue to cook for 5-10 minutes. Remove from the heat and set aside to cool.

Heat the oven to 180ºC fan/gas 6. Divide the pastry into 4 equal pieces. Roll out one piece on a lightly floured surface to form a circle roughly 4-5mm thick (keep the rest of the pastry wrapped in the fridge).

Stir the cheddar and cream (if using) through the cooled potato mixture, season with a good pinch of salt and lots of freshly ground black pepper (you want the mix to be heavily seasoned). Pile a quarter of the cooled filling on one half of the pastry, leaving a 3cm border around the edge. Brush the edges with a little beaten egg, then fold the other half over and press to enclose the filling. Crimp the edges of the pastry and place on a large, lined baking sheet. Repeat with the remaining pastry and filling. Brush the pasties with the egg, poke with a fork so steam can escape, then bake for 25-30 minutes until golden (see Make Ahead)

Serve the pasties, hot from the oven with chips and baked beans, or your favourite pickle if you like.

Per serving (Makes 4 large pasties )

Calories

1034kcals

Fat

71.1g (43.5g saturated)

Protein

25.9g

Carbohydrates

70.4g (3.6g sugars),

Fibre

4.7g

Quick wins, tips & make ahead

To make the pastry in a food processor, at step 1, put the flour, butter and salt in the bowl of a food processor and whizz until the mix resembles fine breadcrumbs. With the motor running, add the milk and white wine vinegar and stop as soon as it comes together in a rough dough.

For an extra golden pastry, you can carefully glaze the pasties again at the 20 minute mark then pop back in the oven for the final 5-10 minutes of cooking time.

Montgomery cheddar and hafod are not vegetarian cheeses but there are plenty of vegetarian cheddars available to use instead. Check the label.