Cheese, Onion and Potato Pasties

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Cheese, Onion and Potato Pasties

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Ingredients

Adjust Servings:
450g All Butter Puff Pastry
2 large Potatoes
2 Onions
1 tsp Mustard Powder
280g grated Cheddar Cheese
1 Egg

Warming parcels of cheese and potato

Ingredients

Directions

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This recipe for Cheese, Onion and Potato pasties from Lavender and Lovage really hit the spot this week when the weather turned back a season. We tucked into these warming parcels of potato and cheese with some Heinz cream of tomato soup to prove just how stoically British we can be when we get a month’s worth of rain in one day.

These are great to grab ‘n’ go or pop into packed lunches. I expect that plenty of pasties will be consumed at Silverstone on Sunday, we took a couple to keep us going at F1 Live last night in London.

Enjoy.

N.B.We used a slightly smaller disc and made about 14 pasties. There was plenty of potato filling left over so maybe don’t go for two giant potatoes, or just serve it with a delicious toad-in-the-hole?

Steps

1
Done

Pre-heat oven to 200C/400F/Gas mark 6 and grease and/or line two baking trays/sheets.

2
Done

Bring a saucepan of water to the boil and add the potatoes and onions; place a lid on the pan and bring back to the boil before simmering the vegetables until the potatoes are soft. Take off the heat and drain over the sink, or, strain over a colander and keep the water for making soup.

3
Done

Mash the potatoes and onions together with a little milk to loosen the mixture, and then add the mustard powder and season to taste with salt and pepper. Add the grated cheese and mix well, allow to cool slightly before making the pasties.

4
Done

When you are ready to make the pasties, roll out the pastry on a floured board and cut out rounds with a saucer or small plate, they need to be about 5" (13cms) in diameter or slightly larger.

5
Done

Spoon some of the cheese and potato mixture on one half, dampen the edges of the pastry and then fold over to make a half moon shape, before sealing and crimping the edges with your fingers or the back of a fork.

6
Done

Place the pasties on the prepared baking trays/sheets and brush the beaten egg over to glaze. Snip or cut the pasty tops to make 2 or 3 slits to allow the steam to escape and bake for 20 to 25 minutes, or until the pastry is golden brown and crispy.

7
Done

Carefully take the pasties off the baking tray and allow to cool on a wire rack. Eat them warm or cold.

8
Done

Can be frozen before baking. Makes about 12 pasties according to the size saucer you use. Any leftover filing can be kept in the fridge for 2 to 3 days and be used again.

Zoe Negus

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