Description
These Potato, Cheese, and Onion Pasties are flaky, golden pastries filled with a savory blend of crispy potatoes, sharp mature cheddar cheese, sweet onions, and a hint of mustard and parsley. Perfect as a warming snack or light meal, these pasties combine the comfort of classic British flavors wrapped in buttery puff pastry.
Ingredients
Pastry
- 1 sheet (320g/11.3oz) Puff Pastry
Filling
- 150g / 5oz Sharp/Mature Cheddar Cheese, grated
- 1/4 cup / 60ml Heavy/Double Cream
- 1 large White Potato, diced into small cubes (approx 300g/10.5oz)
- 1 large Onion, grated (approx 150g/5oz)
- 1 tbsp Butter
- 1 tsp Dijon Mustard
- 1 tsp finely diced Fresh Parsley
- Salt & Pepper, to taste
- Butter or Oil, for frying potatoes
Finishing
- 1 Egg, beaten (for egg wash)
Instructions
- Prepare the Potato & Onion: In a large pan over medium heat, add a drizzle of oil or a knob of butter and fry the diced potatoes until they have a crisp exterior and are soft inside, about 15-20 minutes depending on the chunk size. Season with salt and pepper. Add 1 tablespoon of butter, then stir in the grated onion and fry for about 1 minute until it softens slightly. Transfer this mixture to a bowl and let it cool for a few minutes.
- Make the Filling: To the cooled potato and onion mixture, add the grated sharp cheddar cheese, Dijon mustard, fresh parsley, heavy cream, and additional salt and pepper to taste. Stir everything well until fully combined and set aside.
- Prepare the Pastry: Slice the puff pastry sheet into 4 equal rectangles. Divide the filling evenly by placing it on one half of each pastry rectangle. Brush the edges around the filling with beaten egg wash.
- Fold and Seal: Fold the pastry over to cover the filling, pressing down the edges with your fingers to seal. Use a fork to crimp the edges for a secure seal, and then clean the edges with a knife if necessary. Make a few small steam holes on top of each pasty using a knife or fork to allow steam to escape while baking.
- Bake the Pasties: Place the pasties on a greaseproof or parchment-lined baking tray. Brush the tops with more beaten egg wash for a shiny, golden finish. Bake in a preheated oven at 200°C (390°F) for 15-20 minutes, or until the pasties are deep golden brown and the puff pastry is flaky and crisp. Monitor closely to avoid burning.
Notes
- You can use store-bought puff pastry for convenience, but homemade will yield a flakier crust.
- The size of the potato cubes will affect the cooking time; smaller cubes cook faster.
- Dijon mustard adds a subtle tang, but English mustard can be substituted for more heat.
- If you don’t have fresh parsley, it can be omitted without significantly altering the flavor.
- Serve warm for the best taste and texture.
