An absolute staple recipe which many will want to recreate in their own homes. Get started with the trusted John Kirkwood, who has 35 years in the catering trade behind him:
How to make cheese & onion pasties/bake, simple step by step instructions, from start to finish.
John Kirkwood YouTube Channel
Table of Contents
Cheese & Onion Pasty Recipe
Ingredients
- 1 sheet of puff pastry
- 200g / 7oz Mashed potato (without butter)
- 100g / 3.5oz Strong/mature cheese
- 1 Small onion: finely chopped
- 1 Egg well beaten
- Salt & white pepper to taste
Method
- Grease & line 30cm x 30cm tin
- Combine mash, cheese, onion, salt & pepper in a bowl
- Divide into four parts
- Beat the egg
- Preheat oven to 160 C / 320 F or Gas Mark 4
- Cut pre-made puff pastry into 4 equal parts
- Shape filling into rectagles and place near top of pastry strip
- Brush edge of pastry with the eggwash
- Carefully fold over
- Gently press down edges
- Transfer to baking sheet
- Use fork to press down the edges
- Coat all pasties with the egg wash
- Cut vent holes in the top of the pasties
- Place them in the preheated oven and set your timer for 30 minutes.
- Remove the golden-brown pasties from the oven, place them on a wire rack, allow them to cool and settle for 10 minutes before serving.
These were so popular, I ended up making three trays, to put in the oven. They freeze well, and just need putting in the microwave to warm them up.
Why are they called “Pasties?”
The English word “pasty” derives from Medieval French (O.Fr. paste from V.Lat pasta) for a pie, filled with venison, salmon or other meat, vegetables or cheese, baked without a dish. Pasties have been mentioned in cookbooks throughout the ages.
From Wikipedia.