Is there a more delicious combo than cheese, onion and potato? Absolutely not when it’s pouring out of puff pastry that’s for sure!
This is hands down my all time favourite pasty. For my UK readers, this is like the cheese and onion pasty you get from Greggs, but so much better. Am I allowed to say that? Who knows. Who cares. It’s true 😋
Cheese and Onion Pasty Filling
First things first, I am aware this is by no means a traditional pasty. Cheese and onion ‘bake’ or ‘slice’ is probably more appropriate. However, I’ve been making this recipe for years and for whatever reason I always termed them ‘pasties’ (I swear they used to be cheese and onion pasties at Greggs?!). Anywho, linguistics aside, let’s talk filling.
Cheese, onion and potato
Do Greggs cheese and onion pasties contain potato? No. At least not as a prominent ingredient anyway. But does potato take this pasty to the next level? Hell yes. Think about it…
Cheese and onion – yes.
Cheese and potato – gimme.
Potato and onion – faceplant.
But all 3!? I don’t know why I’m trying to convince you here, we all know it makes sense.
Alongside the potato, cheese and onion, we’re also going to add mustard for an extra punch of flavour, some cream to help keep the filling moist and some fresh parsley to bring everything together.
Why fry the potatoes?
Most similar recipes to this actually boil the potato before mixing it with the cheese and onion, but in my opinion, it’s such a wasted opportunity for added flavour and texture. Frying the potato adds heaps more flavour and it also allows the potato to better hold its shape. Plus, you need to fry off the onions anyway, so why waste time boiling up your tatties when you can fry ’em? 😁
Process shots: melt butter (photo 1), add diced potato (photo 2), fry and season (photo 3), melt butter and fry grated onion (photo 4), leave to cool then add to bowl with mustard, cream, parsley and salt & pepper (photo 5), stir to combine (photo 6).
Making Cheese and Onion Pasties
When it comes to making the pasties, it’s a fairly straightforward process.
Refrigerated Puff Pastry
I recommend keeping the pastry in the fridge until it’s needed. The warmer the pastry gets, the more difficult it is to work with. Plus cold pastry tends to puff up a little better!
Egg Wash
This is a key component in getting that gloriously golden pastry. I also use a little to help ‘glue’ the pastry shut.
Process shots: slice pastry (photo 1), add filling and brush edges with egg wash (photo 2), fold pastry shut (photo 3), crimp edges with a fork and clean up with a knife (photo 4), add to greaseproof baking tray (photo 5), bake until golden (photo 6).
Cheese and Onion Pasty FAQ
What pastry to use?
For me, it’s gotta be puff pastry every time. In theory, you could use shortcrust pastry, but I find it all ends up a bit ‘heavy’. Puff pastry keeps the whole thing light and allows the fillings to be the star of the show.
What cheese to use?
A nice sharp/mature cheddar will do the trick. I’d steer away from flavoured cheeses such as pepper jack or smoked cheese because it becomes too distracting. I’ve also tried mozzarella in the past too but just doesn’t quite cut the mustard – figuratively and literally.
The fancy pattern on top, any need?
These are actually steam holes, used to stop the pastry from going soggy from the inside. I usually just stick with the 3 arrow shape slices, but that’s about as far as my artistic ability goes, so feel free to dress them up as you desire!
Serving Cheese and Onion Pasties
Can I make these ahead of time?
I find they’re best made fresh, but you can either prep or fully make them ahead of time. More on this in the recipe card notes below.
Can these be frozen?
I find these best frozen after they’re made, just to avoid the cream curdling/cheese going grainy. I recommend freezing in-between parchment paper and then transferring to a ziplock bag, just to avoid them sticking together.
Looking for more Greggs inspired recipes? Check out my Cheese and Bacon Turners, Steak Bakes and Sausage, Bean and Cheese Melts!
Alrighty, let’s tuck into the full recipe for these cheese and onion pasties shall we?!
How to make Potato, Cheese and Onion Pasties (Full Recipe & Video)
Potato, Cheese and Onion Pasties
Equipment
- Large Greaseproof Baking Tray
- Small Pot & Brush (for egg wash)
- Large Frying Pan & Wooden Spoon
- Medium Sized Mixing Bowl
- Sharp Knife & Chopping Board
- Box Grater
Ingredients
- 1x 320g/11.3oz sheet of Puff Pastry (see notes)
- 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 on a box grater (approx 150g/5oz once grated)
- 1 tbsp Butter
- 1 tsp Dijon Mustard (can sub English if you prefer that flavour)
- 1 tsp finely diced Fresh Parsley, (not a deal-breaker if you don't have this)
- 1 Egg, beaten for wash
- Salt & Pepper, to taste
- Butter or Oil, for frying potatoes
Instructions
- In a large pan over medium heat, fry the potatoes in a drizzle of oil or knob of butter until crisp on the outside and soft right through the centre (15-20mins depending on size of potato chunks). Season with a good pinch of salt & pepper, then melt in 1 tbsp butter. Add grated onion and fry for 1 min until it softens slightly. Pop everything in a bowl and allow to cool for a few mins.
- To the bowl add cheese, mustard, parsley, cream and a couple of hefty pinches of salt & pepper. Give it a good stir and leave it to one side.
- Slice the pastry into 4 equal rectangles. Split your filling into 4 and place to one side of each rectangle. Brush around the edges with egg wash then fold over and push down with your fingers to secure. Using a fork, press down around the outside of each pasty, then clean up with a knife. Slice a few steam holes on the top of each pasty.
- Add to a greaseproof baking tray (or use parchment paper) and give them a good brush with more egg wash. Place in the oven at 200C/390F for 15-20mins or until deep golden brown and visibly flaky/crisp. Timings will vary so just be vigilant, puff pastry can go from golden to burnt fairly quickly!
Video
Notes
Your Private Notes:
Nutrition
Looking for more?
You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’
If you loved this potato, cheese and onion pasty recipe then be sure to Pin it for later! Already made it or got a burning question? Give me a shout in the comments below and pick up your free ecookbook along the way!
Delicious. Had them full size and I’m now going to try making smaller ones for an appetizer.
Sounds like an awesome idea! 🙂
Love this recipe! Huge hit with the husband – have now been instructed to bake hordes for the freezer
Awesome to hear! Thanks so much for the review 🙂
Never heard of these am cooking them now but had to add bacon for carnivore husband
I live in regional NSW OZ and impossible to get a decent traditional pastie .My mother used to make the best but I’m time poor and cant be doing the whole shebang Im sure this will fill the gap.
Hi Carol – Hope they go down well!I think bacon will make a delicious addition
Brilliant recipe only made four pasties will have to double up next time as family said one was not enough I agree delicious thank you so much
That’s fantastic to hear! Thanks for popping back for a review 🙂
Can you make these ahead of time? Need to make a day ahead.
I’ve answered this in reply to another comment (just below) which should help you out 🙂
Hi Chris,
I’m an Aussie who had never heard of a cheese and onion pasty – but it sounded like absolute heaven, so I tried the recipe. They turned out beautifully. I forgot the steam-holes on top though, and ended up with one exploding a bit, but these will be made many times from now on – thanks for the recipe!
Ah that’s awesome, Zoe! Great to hear they went down well down under!
Haven’t made yet but planning on this weekend
Have been hunting this recipe for years
Can you freeze these?
I’ve never actually frozen these. I recommend baking fresh so the potatoes retain a bit of texture and also to avoid the cream/milk soaking to the pastry, but, I imagine freezing will work just fine!
If you’re making a batch and freezing BEFORE baking, just ensure you separate each one with something (i.e parchment paper) so they don’t stick together. Then I’d thaw in the fridge and bake at the instructed times/temp.
If you’re freezing AFTER baking just allow to completely cool, then cover and freeze. From there you’d probably get away with heating straight from the freezer at 180C/356F until hot through the centre. Or thaw and bake if you’re concerned they’ll burn on the outside before heating through.
Hope you love them and hope this helps 🙂
I was born in the UK but now live in Australia and have for 40 years, I went back when I was 20 and discovered these and lived on these when I was there from Greggs bakery. Absolutely yum. So every time I returned to UK straight to Greggs bakery . I have been searching high and low for this recipe. I’m off camping with my mum this weekend that’s why I wanted to know if tryouts could freeze. I will wrap them seperate. She has a caravan oven So I’ll cook in that. What a special surprise for her. I’ll let you know how they turn out.
Thanks again for this wonderful memory recipe ♥️
We absolutely love these pasties, better than any other cheese pasty we have tasted. They have become a firm favourite, we love them here in North Wales, UK. Thankyou
So happy to hear that, Linda! Thanks for popping back with your lovely comment 🙂
OMG these are fab! Made them with ex.mature cheddar and a tad more mustard and subbed the parsley for Finely chopped wild garlic leaves. Will definitely be making them many more times. X
Happy to hear they went down well, Sallie! The wild garlic leaves sound incredible, will have to give it a go!!
I made these but tasted the filling before and there was a serious lack of seasoning so I added salt and pepper and they turned out delicious!
Glad they turned out well for you in the end! Thanks for popping back and leaving a review 🙂
They’ve become a firm family favourite – much order these because of the texture from the fried potatoes. Thanks!
Great to hear, Bee! 🙂