British Cheese and Onion Pasty Recipe

Introduction

The British Cheese and Onion Pasty is a comforting handheld pie filled with creamy mashed potato, sweet onions, and sharp cheddar. This recipe guides you through making a flaky pastry and a flavorful filling, perfect for a hearty snack or light meal.

Ingredients

• 1 cup + 2 tablespoons (150 grams) all-purpose/plain flour, plus extra for rolling out pastry
• ½ teaspoon salt
• ½ cup (113 grams) unsalted butter, cut into ¼ inch cubes, refrigerated
• ⅔ cup (150 ml) cold water (approximately)
• 1 medium potato, peeled and cut into chunks (to yield 1 cup/225 grams mashed)
• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 1 ½ cups yellow onion, chopped
• 3 cups (184 grams) white cheddar, grated
• 2 frozen puff pastry sheets, defrosted (optional for shortcut)
• 1 egg, whisked with a little milk

Instructions

1. Step 1: To make the pastry by food processor, add the flour, salt, and butter. Pulse until the butter forms small pea-sized balls. With the processor running, slowly drizzle in the cold water until the dough just comes together into a ball. If making by hand, combine the flour, salt, and butter in a bowl and rub with fingertips until resembling breadcrumbs. Gradually add cold water and mix to form a dough that holds when pressed.
2. Step 2: Turn the dough onto a floured surface. If crumbly, add water a teaspoon at a time; if too wet, sprinkle flour. Roll into a rectangle and fold the edges to the center, turn ¼ and repeat. This creates flaky layers. Shape into a flat round, wrap in plastic, and refrigerate for 1 hour.
3. Step 3: Meanwhile, boil the peeled potato chunks in water until tender, about 12–15 minutes. Drain and mash until smooth.
4. Step 4: Heat vegetable oil and butter in a frying pan over medium heat. Add chopped onion and cook gently until softened. Remove from heat.
5. Step 5: In a bowl, combine the mashed potato, cooked onion, and grated cheddar. Add a little warm milk if the mixture is too dry. Season with salt to taste.
6. Step 6: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
7. Step 7: Roll out the chilled pastry to about 7-inch (18 cm) circles. Place 3 heaping tablespoons of filling on one half of each circle. Brush the edges with egg wash, fold the pastry over to make a half circle, and press the edges with a fork to seal.
8. Step 8: Arrange the pasties on the baking sheet, brush all surfaces with more egg wash, and cut two small slits in the top of each for steam to escape.
9. Step 9: Bake for 15–20 minutes or until golden brown. Oven times may vary, so watch for a crisp, golden crust.

Tips & Variations

• Use defrosted puff pastry sheets for a quicker version without making your own pastry.
• Adding a splash of warm milk to the filling helps achieve a creamy texture.
• Try adding a pinch of mustard powder or herbs like thyme to the filling for extra flavor.
• Seal the edges well to prevent filling from leaking during baking.

Storage

Store cooked pasties in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes to regain crispness. They can also be frozen before baking; freeze shaped pasties on a tray until firm, then transfer to a freezer bag and bake from frozen, adding a few extra minutes to baking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought puff pastry instead of homemade pastry?

Yes, using defrosted store-bought puff pastry simplifies the process and still yields delicious pasties, though the texture will be slightly different from traditional homemade pastry.

How do I prevent the filling from becoming soggy?

Ensure the potato mash is not too wet by mashing well and adding only a little milk if needed. Also, make sure to seal the pastry edges tightly and cut slits on top to allow steam to escape during baking.

British Cheese and Onion Pasty Recipe

Print Recipe

★★★★★

4.8 from 142 reviews

This traditional British Cheese and Onion Pasty recipe features a deliciously flaky homemade pastry filled with creamy mashed potatoes, sweet cooked onions, and sharp white cheddar cheese. Perfectly baked to golden perfection, these savory hand pies make an ideal comfort food snack or hearty meal, showcasing classic British flavors with an easy-to-follow method.

• Author: Logan
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4–6 pasties 1x
• Category: Baking
• Method: Baking
• Cuisine: British
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For Homemade Pastry

• 1 cup + 2 tablespoons (150 grams) all-purpose/plain flour, plus extra for rolling out pastry
• ½ teaspoon salt
• ½ cup (113 grams) unsalted butter, cut into ¼ inch cubes, chilled
• ⅔ cup (150 ml) cold water (approximately)

For the Filling

• 1 medium potato, peeled and cut into chunks (to yield 1 cup/225 grams mashed potato)
• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 1 ½ cups yellow onion, chopped
• 3 cups (184 grams) white cheddar cheese, grated

Additional Ingredients

• 2 frozen puff pastry sheets, defrosted (optional if not making homemade pastry)
• 1 egg, whisked with a little milk (for egg wash)

Instructions

1. Prepare the Pastry: If making pastry from scratch, combine flour, salt, and butter in a food processor. Pulse until butter pieces are pea-sized. Slowly drizzle in cold water while running the processor until dough just comes together in a ball. Alternatively, make by hand by rubbing butter into flour and salt to form breadcrumbs, then mix in water gradually to form dough. Avoid overworking.
2. Roll and Fold Pastry: Turn dough onto a floured surface and roll into a rectangle. Fold edges to center, then rotate a quarter turn and repeat rolling and folding. This lamination creates flaky layers. Shape dough into a flat round, wrap in plastic wrap, and refrigerate for 1 hour to rest.
3. Cook the Potatoes: Place peeled and chopped potatoes in a large pan, cover with water, and boil for 12-15 minutes until tender. Drain and mash until smooth.
4. Sauté Onions: While potatoes cook, heat vegetable oil and butter in a frying pan over medium heat. Add chopped onions when butter bubbles, cooking and stirring until softened and translucent. Transfer onions to a mixing bowl.
5. Combine Filling: Add mashed potatoes and grated cheddar to the onions. Mix until well combined into a creamy, soft mash. If too dry, incorporate a splash of warm milk. Season with salt to taste.
6. Preheat Oven and Prepare Baking Sheet: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
7. Shape Pasties: Roll out pastry dough large enough to cut 7-inch (18 cm) circles. Place 3 heaped tablespoons of filling onto half of each circle. Brush the edges with egg wash, fold over to form half-moons, and press the edges firmly with a fork to seal.
8. Apply Egg Wash and Vent: Transfer pasties to the prepared baking sheet. Brush all surfaces with egg wash. Cut two small slits on top of each pasty to allow steam to escape.
9. Bake Pasties: Bake in the preheated oven for 15-20 minutes until golden brown and puffed. Baking time may vary with oven performance. Let cool slightly before enjoying.

Notes

• If using store-bought puff pastry instead of homemade, skip the pastry preparation steps.
• Adjust water quantity in pastry dough gradually to achieve the right consistency; dough should be smooth and not sticky.
• For a softer filling texture, add a small amount of warm milk when mixing mashed potato and cheese.
• Ensure slits on top of pasties to prevent bursting during baking.
• These pasties are best eaten fresh from the oven but can be reheated well.

Keywords: British cheese and onion pasty, traditional pasty recipe, homemade pasty, cheese and potato pasty, savory pastry, British snack, baked pasty, vegetarian pasty