Cheese and Onion Pasty

Cheese and Onion Pasty

Cheese and Onion Pasty

Recipe by GeeDeeCourse: Brunch, Main CourseCuisine: BritishDifficulty: Easy


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A flavoursome mixed cheese and onion sauce with potato wrapped in a hot water pastry


  • 500 grams plain white all-purpose flour

  • 200 grams butter

  • 250 ml water

  • 1 tsp salt

  • 300 grams mixed hard cheese mature cheddar and Double Gloucester work well

  • 300 ml milk

  • 1 medium onion

  • 35 grams butter

  • 35 grams flour

  • 1 tsp oregano optional

  • 1 tsp ground black pepper


  • To Make the Pastry
  • Warm the water in a small pan and add the butter in small chunks.
  • Allow the butter to melt and remove from the heat
  • In a large bowl, sieve the salt and the flour and mix in half of the buttery water stir to combine t6hen add the remaining water
  • Finish mixing by turning the dough out onto the work surface and kneading it by hand to bring it all together
  • Wrap in plastic film and place in the fridge to cool down to room temperature.
  • For the Filling
  • Peel the potatoes and cut them into about half an inch cubes.
  • Place them into a pan of boiling salted water and cook until tender – about 10 minutes.
  • Slice the onions and add a little oil in a frying pan on medium heat and sweat the onions off until soft and translucent.
  • Remove from the frying pan and set aside
  • Grate the cheese
  • Melt the butter in a fairly large pan, stir in the flour to make a smooth roux, then gradually add the milk and seasoning.
  • Let it cook for 5 minutes or so, stirring all the time until it has thickened.
  • Stir in the potatoes, the grated cheese and the onion
  • When the cheese has melted, take the sauce off the heat and let it cool down to room temperature
  • To Make up the Pasties
  • Preheat your oven to 180°C/356°F fan/ 200°C /400°F/Gas Mark 6
  • Roll out your pastry to about 4-5 mm (¼ of an inch) thick.
  • Then cut out 4 circles around 7″ in diameter, a small side plate upside down normally does the trick.
  • Give the cheese and onion mix another quick stir and spoon a good couple of tablespoons of filling onto each disc towards one side, moisten the edges with water and fold over to form a half-moon
  • Press the edges firmly together, then crimp the edge with a rope crimp (See video).

Recipe Video