British Cheese and Onion Pasty Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 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.
- 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.
- 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
