Cheese and Onion PastyCourse: Brunch, Main CourseCuisine: BritishDifficulty: Easy
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).