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!
Chris, I am from Ohio in the USA and what is a suede and marmite? Also would ground sausage be good in this as my Husband loves to go snowmobiling with his brother and They would love these!
Hey Sheree! Marmite is a savoury food spread made from yeast extract. It’s a very acquired taste! Suede I think are a band? Unless you mean swede then that’s a type of root vegetable. I’ve never tried sausage in these so I couldn’t tell you how that’d turn out; I’d probably just try them as they are first time round then branch out after 🙂 Hope this helps! C.
Oh so marmite is the same as vegamite in Australia! My soon to be son in law from there tricked me into trying that! Tastes like liquid baby vitamins to me. Payback is a bitch…..so I intoduced him to Scotch bonnet peppers…Failure! He loved them, The boy isn’t right….However we love him and can’t wait for him to get home. So a swede is like a turnip? Thanks for answering me. I thought I knew everything about cooking at my age, 64. but I am loving learning new things! Your the best!
Marmite is not the same as Vegamite according to my British husband.
In the USA you’d call swede rutabaga
Hi, Swede is turnip. Marmite is available in the British section of most food stores here in the USA
Could I make the filling the day before, then fill the pastry when needed the next day. Going to try make pumpkin shaped pasties for Halloween. (Hopefully lol). And just one more question could these be cheese n marmite flavoured?
I’d probably just prep the whole thing ahead of time, just making the filling might cause it to go mushy and be tricky to add the to pastry. Cheese and marmite is a great combo with puff pastry! I do it in my Puff Pastry Pinwheels.
These are so delish, have made a few times. I usually add bacon and some onion salt as well when I’m cooking the onion. I pop the potato in the oven so I can just leave it for a bit without stirring.
So happy to hear you enjoy the recipe, April 🙂
Hi there! Do you think it would be okay to put scrambled eggs in the filling as a breakfast pasty?
My fear is the egg would overcook and become rubbery. You could certainly give it a go with slightly undercooked scrambled egg! Flavour-wise I’m sure it’ll be great.
These were absolutely delicious…my family were shocked by how good they tasted. Left out the mustard (as I didn’t have any) and made my own pastry. I love a Greggs pasty…but this is so much better!
That’s awesome to hear – with the homemade pastry and all!! Thanks so much for popping back and sharing your thoughts. C x
Love this recipe, the pasties taste even better than Greggs!
That’s a HUGE compliment as I love me some Greggs
These bakes beautifully and tasted amazing. However next time I would boil the potatoes and not fry them as I found they took forever to soften and I ended up having to mash them down in the pan and steam them for a bit to make them soft. I did dice them very small too. Definitely recommend using a good quality tasty cheese too.
Hi Jane, they do take a little while frying yes. But glad you enjoyed the recipe either way and thank you for the review! Chris x
Hi Chris..made them with pre-made puff pastry. First time with puff pastry. When I came to load the squares with filling, the pastry was sticky and gummy. Looked nothing like yours but they baked well and were delicious.
Should I have kept the pastry in the fridge until ready to stuff?
Thank you
Hi Kate! Firstly that’s awesome to hear you enjoyed them and thanks so much for the review! Yes depending on how hot your kitchen is and how long you take to make these, the pastry can become gluey and tricky to work with. Just leave it in the fridge until needed like you suggested 🙂 Chris.x
Could you add suede? We always make cornish pasties and love how the suede gives it another added flavour. Would you be able to add this as well as the potatoes?
Your recipe looks delicious I’ve been hunting for a cheese & onion with potato recipe for ages.
I don’t see why you couldn’t sub half the potato with swede! Haven’t tried it myself but you could always give it a go. Maybe try them as written first time round then go on to experiment. Either way I’d love to hear how you get on 🙂 Chris.x
Tried this but added some finely chopped ham for extra flavor and protein – absolutely delish!
Ooo yummy! Will have to give that a go myself 🙂 Chris.x