An epicurean adventure to: The United Kingdom
These easy cheese and onion pasties are hearty, flavourful and the ultimate comfort food!
A classic British dish. It's the perfect combination of delicious cheese, potato and a lightly caramelised onion filling, encased in a crispy puff pastry shell and baked to golden perfection.
Perfect to have on the go, in a lunchbox or as a savoury side to a salad. They're so quick to make from scratch and vastly better than any shop-bought version.
Give them a try and prepare to marvel at your own pasty-making skills! (You don't have to tell anyone you used shop-bought puff pastry!)
Try these homemade chorizo and pork sausage rolls and these mini butter chicken pies for more easy recipes using puff pastry.
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Fast facts - United Kingdom
| Location | The United Kingdom (UK) is located in North-western Europe, comprising four countries: England, Scotland, Wales, and Northern Ireland. |
| Language | In addition to English and Welsh, the United Kingdom is home to a rich linguistic diversity with twelve other indigenous languages spoken, including Gaelic, Cornish, Manx, Scots and three sign languages. English stands as the most widely spoken language, while Cornish is among the least commonly used. |
| Population | Circa 66.8 million people. |
| Trivia | Killing a swan is illegal in the UK. Killing one can get you a fine of £5,000 or a 6-month sentence. |
What's to love about this recipe
- Minimal skill required.
- Fool-proof pasty recipe.
- Far better than a shop-bought pasty, even Greggs' cheese and onion pasties! It has a melty cheesy filling, not a dry paste.
- This is easy-going food, ideal as a delicious snack on the go, for lunchboxes or as part of a main meal with a salad. Particularly lovely with potato salad!
Key ingredient notes and substitutions
Puff pastry
You can easily use store-bought fresh or frozen puff pastry for this recipe.
Look for puff pastry that comes in sheet format, rolled up in paper, and packaged in an elongated box.
In the UK, most brands offer standard packets weighing around 375g, which is the weight you'll need for this recipe. It's okay if the weight is slightly over or under by a few grams - it won't make a significant difference.
Some popular brands are:
Jus-Rol - United Kingdom
Pampas - Australia
Today - South Africa
Pepperidge Farm - USA.
Just make sure it's puff pastry and not shortcrust pastry.
Onion
Choose your preferred onion variety - white, brown, red, fresh or frozen will all taste delicious.
Cheese
This recipe requires grated mature cheddar cheese, preferably the strongest one you can find, for the richest and cheesiest filling.
However, if you prefer a milder taste, you can use gouda or a combination of other cheeses instead.
If you follow a vegan diet, you can also use vegan cheese as a substitute.
Potato
Cut the potato into small 1cm cubes. We will parboil them only very briefly, no more than 2 minutes after reaching a boil. Resist cooking them for longer, as the tiny cubes soften quickly.
Feel free to use your preferred potato variety. Though waxy types are often recommended for pies, drier potatoes like Maris Piper or King Edward work equally well. The small size of the cubes prevents issues with texture.
Cream cheese
Including cream cheese in the filling is important as it helps make it soft and creamy.
For the best outcome, it's advisable not to leave it out, as doing so might lead to a dry filling.
You can replace the cream cheese with an equivalent amount of cream if you wish.
Herbs and spices
Fresh parsley brightens up the filling and pairs nicely with the cheese and onion.
For a different herbal note, fresh dill or thyme can be substituted. If fresh herbs aren't available, use dried ones instead.
Finish the filling with plenty of freshly ground black pepper (or white pepper) for a spicy kick.
The cheese typically provides enough saltiness, but taste the filling and add a pinch of salt if needed.
For extra zing, a quarter teaspoon of mustard powder can be included as well.
Egg
We'll use a beaten egg for an egg wash to make the pastry golden and shiny.
Garnish (optional)
Sesame seeds, poppy seeds or black Nigella seeds. Choose which one you'd prefer or use a combination of seeds.
How to make the cheese and onion pasties: Step-by-step
- Preheat the oven to 190°C/374°F/gas mark 5. Line a baking sheet with baking paper.
- Add the diced potatoes to a saucepan and cover with cold water from the tap. Add salt to taste, as a guide, around ½ to 1 teaspoon.
- Place the saucepan over medium-high heat and bring the water to a rolling boil.
A rolling boil has large bubbles continuously rising rapidly to the surface. It is more vigorous than a gentle simmer.
- Once boiling, cook the potatoes for only 2 minutes.
- Drain the potatoes thoroughly in a colander and transfer them to a large mixing bowl to cool down.
- In a large frying pan over medium heat, melt the butter.
- Add the chopped onions and stir them through the melted butter.
- Place a lid on the pan and gently fry the onions over low heat for 6 minutes, stirring every minute. If using a gas stove with settings 0-9, fry around gas mark 3.
- The onions should be soft and translucent with some caramelised bits, not too browned.
- Transfer the onions into the bowl with the potatoes to cool.
- Roll the puff pastry out on the work surface.
A handy tip - you can keep the pastry on top of the paper it was rolled in to avoid flouring the counter. This saves cleaning up later.
- When unrolling the pastry, you may notice that the innermost part of the curl might have some cracks. Simply use your clean fingers to gently smooth over the cracks and seal any breaks in the pastry.
- Roll the pastry sheet slightly larger, to about 40cm x 25cm.
Ensure the pastry is not sticking to the paper before you carry on. If it is, flip the sheet over and pull the paper away. Replace the paper and flip it back over.
- To prepare the pastry, slice the sheet lengthwise in half, then cut each half into four equal rectangles. This will give you equal portions for your pasties.
- Add the grated cheese, cream cheese and parsley to the cooled potato-onion mixture. Season to taste with salt and pepper.
- Gently stir everything together until fully incorporated with an even cream cheese distribution.
- Scoop equal amounts of the pasty mixture onto four of the puff pastry rectangles.
- With a pastry brush, generously brush the beaten egg around each mound of the filling, making sure to cover the edges where the pastry will be sealed.
This will help create a secure seam when you fold and seal the pasties.
- Take the remaining pastry rectangles and place them on top of the filled ones. Press the edges of the top and bottom sheets together firmly to seal the pasties.
- To seal the edges of the pastry, use a fork to crimp them shut. Be cautious not to press the fork's tines into the filled part of the pasty while doing this.
- Brush the top of each pasty with the remaining beaten egg.
- Optional - Sprinkle over sesame, poppy or nigella seeds and place the cheese and onion pasties on the lined baking sheet.
- Using the tip of a knife, gently stab two small steam holes in the top of each pasty.
These holes will allow steam to escape during baking, preventing the pasties from becoming too soggy and ensuring a nice texture.
- If you're wondering why our baking paper above looks so crumpled, here's a top tip for you:
To ensure the baking paper or parchment paper lays flat on the baking tray, scrunch it up and then flatten it again. This helps to remove the natural curl that occurs when the paper is rolled up in its packaging.
- Bake for 20-25 minutes, or until the pastry is puffed up and a light golden brown.
Make ahead and storage
You can make these pasties ahead and freeze them un-baked for up to three months. Keep them in an airtight container to protect them from freezer burn.
To bake, remove them from the freezer a few hours before you need them. Bake in a preheated oven of 190C/374F/gas mark 5 for 20 minutes.
The pasties are at their best straight from the oven for the ultimate flaky pastry, but to reheat already baked pasties, place them in a preheated oven at 190C/374F/gas mark 5 and bake for 10-15 minutes, or until piping hot throughout.
They are also nice at room temperature.
What can you serve these pasties with?
- Mustard like English, Dijon and wholegrain.
- Garlic mayonnaise.
- Sweet chilli sauce.
- Potato salad.
- A crispy green salad.
- Chips or chunky wedges.
- Coleslaw.
FAQ
You can yes, although it's somewhat better at room temperature, if not hot. Remove it from the fridge an hour or so before having it.
Yes it does, there are eggs in the pastry, not in the filling.
Yes, you can! You can make these pasties ahead and freeze them un-baked for up to three months. To bake, remove them from the freezer a few hours before consuming. Bake in a preheated oven of 190C/374F/gas mark 5 for 20 minutes.
Yes you can, the pastry just won't be the same as the flaky puff pastry.
No, these are somewhat different. A Cornish pasty, in a half-moon shape, contains beef, onion, potato and swede and is made with a thick shortcrust pastry.
More recipes from the United Kingdom
Easy mince and dumplings recipe
Fool-proof 3-ingredients scones
Creamy chicken and leek pies with puff pastry
Easy chicken sausage rolls with puff pastry
Homemade mini butter chicken pies
Cheese and onion pasties with puff pastry
Posh fish finger sandwich with homemade tartar sauce
Eggless English pancakes (thin pancakes)
More recipes using puff pastry
Recipe
Cheese and onion pasties
Ingredients
- 20 grams butter - or one heaped tablespoon
- 200 grams onion - finely chopped
- 300 grams potato - cubed into 1cm pieces
- 190 grams mature cheddar cheese - grated
- 3 tablespoons cream cheese
- 1 tablespoon fresh, chopped parsley - or substitute with a teaspoon of dried parsley or other herbs
- salt and pepper to taste
- 1 sheet puff pastry - circa 375g
- 1 egg - whisked
- sesame seeds, poppy seeds or nigella seeds for sprinkling - optional
Instructions
- Preheat the oven to 190°C/374°F/gas mark 5. Line a baking sheet with baking paper
- Add the diced potatoes to a saucepan and cover with cold tap water. Add salt to taste, as a guide, around ½ to 1 teaspoon.300 grams potato
- Place the saucepan over medium-high heat and bring the water to a rolling boil. A rolling boil has large bubbles continuously rising rapidly to the surface. It is more vigorous than a gentle simmer.
- Once boiling, cook the potatoes for only 2 minutes.
- Drain the potatoes thoroughly in a colander and transfer them to a large bowl to cool down.
- In a large frying pan over medium heat, melt the butter.20 grams butter
- Add the chopped onions and stir them through the melted butter.200 grams onion
- Place a lid on the pan and gently fry the onions over low heat for 6 minutes, stirring every minute. If using a gas stove with settings 0-9, fry around gas mark 3. The onions should be soft and translucent with some caramelised bits, not too browned.
- Transfer the onions into the bowl with the potatoes to cool.
- Roll the puff pastry out on the work surface. A handy tip - you can keep the pastry on top of the paper it was rolled in to avoid flouring the counter. This saves cleaning up later.1 sheet puff pastry
- When unrolling the pastry, you may notice that the innermost part of the curl might have some cracks. Simply use your clean fingers to gently smooth over the cracks and seal any breaks in the pastry.
- Roll the pastry sheet slightly larger, to about 40cm x 25cm. Ensure the pastry is not sticking to the paper before you carry on. If it is, flip the sheet over and pull the paper away. Replace the paper and flip it back over.
- To prepare the pastry, slice the sheet lengthwise in half, then cut each half into four equal rectangles. This will give you equal portions for your pasties.
- Add the cheese, cream cheese and parsley to the cooled potato-onion mixture. Season to taste with salt and pepper.190 grams mature cheddar cheese, 3 tablespoons cream cheese, 1 tablespoon fresh, chopped parsley, salt and pepper to taste
- Gently stir everything together until fully incorporated with an even cream cheese distribution.
- Scoop equal amounts of the pasty mixture onto four of the puff pastry rectangles.
- With a pastry brush, generously brush the beaten egg around each mound of the filling, making sure to cover the edges where the pastry will be sealed. This will help create a secure seam when you fold and seal the pasties.1 egg
- Take the remaining pastry rectangles and place them on top of the filled ones. Press the edges of the top and bottom sheets together firmly to seal the pasties.
- To seal the edges of the pastry, use a fork to crimp them shut. Be cautious not to press the fork's tines into the filled part of the pasty while doing this.
- Brush the top of each pasty with the remaining beaten egg.
- Optional - Sprinkle over sesame, poppy or nigella seeds and place the cheese and onion pasties on the lined baking sheet.sesame seeds, poppy seeds or nigella seeds for sprinkling
- Using the tip of a knife, gently stab two small steam holes in the top of each pasty. These holes will allow steam to escape during baking, preventing the pasties from becoming too soggy and ensuring a nice texture.
- Bake for 20-25 minutes, or until the pastry is puffed up and a light golden brown.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
Lorraine says
Thought I'd try this recipe from my usual one but we didn't like it as much so I won't be making it again. I used the strongest cheese I could find but still quite bland and a little too greasy.
Maretha @ The Cinnamon Jar says
Hey Lorraine,
I am really sorry to hear that you found it disappointing. Can you remember which cheese you used? I know some cheeses can contain more oil than others and this may be the cause of the greasiness. I've not
experienced any greasiness yet, but the cheese I am using might behave completely differently to the one you used.