Cheese and Onion Pasties
These are super easy to make. When I’m looking for an alternative to a Cornish pasty, this cheese and onion combination is definitely my favourite. The vegetables cook in the melted cheese within the pastry, so when you cut the pasty open, you get this wonderfully gooey filling oozing out.
I like the extra onion piquancy that the chives bring; parsley will also work well, but it will be a bit softer in flavour. To make these suitable for vegetarians, use butter in place of lard in the pastry.
Ingredients 9
500 g cheddar, coarsely grated
500 g onions, roughly chopped
480 g potatoes, scrubbed, roughly chopped
2 garlic cloves, thinly sliced
20 g chives, snipped
9 g fine salt
5 g black pepper, freshly ground
1 quantity Wholemeal lard shortcrust pastry, see my recipe
egg wash, see my recipe
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Method 7
Put the , , , , , , and in a large bowl and mix well. Set aside while you prepare the pastry.
Line two baking trays with baking paper. Put the on a lightly floured kitchen bench and cut it into eight equal pieces, about 160 g (5½ oz) each. Roll each piece into a disc 20–22 cm (8–8¾ in) in diameter and 4 mm (⅛ in) thick – don’t worry about getting perfect circles.
Divide the cheese and onion mixture between the pasty rounds – roughly 190 g (6½ oz) of filling for each – placing it on the top half of each pastry disc, leaving a 2 cm (¾ in) border around the top edge for crimping.
Lightly brush the pastry border at the top with egg wash, then fold the bottom half of the pastry over the filling so that it meets the pastry on the other side. Push out any air pockets and cup your hands over the top to bring it all together tightly. Crimp the edges together with your thumb and forefinger to form a rope-like seam along the side of the pasty. Patch any holes with a little dampened, rolled-out pastry.
As you finish each pasty, place it on the lined trays, leaving a 5 cm (2 in) gap between them so they bake evenly. Lightly brush the top of the pasties with egg wash, then cut a slit in the tops to allow the steam to vent while baking. Put in the fridge to cool, or freeze some to bake another day.
To bake the pasties, preheat the oven to 190°C (375°F). Bake for 10 minutes, then reduce the oven to 160°C (320°F). Bake for a further 50 minutes, turning and swapping the trays halfway through, until golden brown.
Transfer to a wire rack to cool. The filling will be very hot, so let them rest for at least 10 minutes before eating.
