Potato, Cheese and Onion Pasties

Cheese pouring out of greggs copycat cheese and onion pasty

4.96 from 46 votes

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!

Prep Time15

Cook Time35

Total Time50

Course: Lunch

Cuisine: British

Servings: pasties

Author: Chris Collins

Cost: £2 / $2.50

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

a) Puff Pastry - The size of the pastry I use (before dividing) is 14"x9" (35.5cmx22cm). The weight is 320g/11.3oz, so if you are buying puff pastry that is not pre rolled (i.e a slab of pastry) make sure you are using that much weight and roll out to the dimensions above. In all cases, I recommend keeping the pastry in the fridge until a few mins before needed, otherwise, it can become tacky and hard to handle (just make sure it's not too firm or it'll crack).

b) Can I prep these ahead of time? - Because of the cream I don't usually prep these ahead of time, just to avoid it soaking into the pastry. But it's not a deal-breaker. If you want to prep ahead just make up until putting on the egg wash then tightly cover in the fridge (2-3days). Preferably bring to room temperature before baking or add a few minutes onto the baking time.

c) Can I fully make these ahead of time/storage & reheating - Allow them to completely cool then tightly cover in the fridge (2-3days, longer at your discretion). Reheat in the oven at 180C/356F until crispy & piping hot through the centre.

d) Freezing - You can freeze these once they're made, then thaw them in the fridge and reheat them as above. Because of the cream/milk freezing before they're baked may cause slight curdling, but I've done this in the past and once they're baked they turn out fine. I recommend freezing between parchment paper for a few hours, then transferring to a zip lock bag. This will help stop them from sticking together.

e) Calories - per pasty using heavy cream.

Nutrition