Potato, Cheese & Onion Pasties
Potato, Cheese & Onion Pasties are proof that simple CAN be tasty and satisfying. With a classic flavour combination of tender potato, tangy Cheddar cheese, plus a hint of onion all encased in crisp shortcrust pastry, these easy single serve pasties are great hot or cold.
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FROM PIE TO PASTIES
Ever since I came up with my simple but delicious Potato, Cheese and Onion Plate Pie, I’ve thought how good it would be in the form of individual, single serve pasties. Made with a classic combination of simple, everyday ingredients, the pie makes an economical dinner served hot, but it’s just as good cold for packed lunches and picnics.
After recipe testing another scrumptious cold pie, my Sausage & Onion Lattice Pie, I had some homemade shortcrust pastry left over. Using it up seemed a great opportunity to make my first batch of Potato, Cheese & Onion Pasties. And they turned out just as good as I’d hoped.
Like the original plate pie, they were lovely right out of the oven with the tangy Cheddar cheese melting around the tender potato and hint of onion. But as a hand-held cold pie, they’re exceptionally good. Perfect for outdoor eating, whether as part of a full-blown picnic or simple lunch in the garden.
For a little bit of extra flavour and crunch, but also because I think it looks pretty, I sprinkle black and white sesame seeds over the top. Together with the shiny egg glaze (you could sub in milk) they look so appetizing.
POTATO, CHEESE & ONION PASTIES
You’ll find ingredient amounts and full instructions to make 6 pasties in the recipe card at the end. But I recommend you read the whole of this post first for extra tips plus step-by-step images to guide you. For the best results you should use digital scales and metric measurements as these were used to test the recipe.
THE FILLING
Filled with a classic combination of just 3 main ingredients I always have in the house, I can rustle up a batch of these enjoyable pasties at almost any time.
Potatoes. Chop into small to medium dice (I peel mine, you don’t have to) and simmer in salted water until just tender. Drain then leave in the colander/sieve to dry and cool a little.
Onion. In my original plate pie, I used finely chopped raw onion. But for my pasties I decided to boil roughly chopped onion with the potatoes. This gives a more subtle onion flavour, so do whichever suits you. Alternatively, you could sauté the onion in butter.
Cheese. I use a mature Cheddar cheese for robust flavour, but you could swap in almost any tasty cheese.
Seasonings. Besides salt and pepper I add a pinch of dried thyme. You could leave out the thyme or swap in other flavourings e.g. mustard, smoked paprika, chopped chives.
To make the filling for the Potato, Cheese & Onion Pasties, simply stir the grated cheese and seasonings into the drained potatoes and onions. You can break up the potatoes a little if you like or leave the filling chunkier. Have a taste and adjust the seasoning if necessary. The filling needs to be cold before you use it, so put in the fridge until ready.
EASY SHORTCRUST PASTRY
Although you could make these pasties with bought pastry, I hope you’ll make your own shortcrust pastry. It really isn’t difficult, just a few minutes in a food processor or not much longer by hand. It can work out a fraction of the cost and is a great skill to have. And if you have any leftover pastry in the fridge or freezer, making a few simple pasties is a great way of using it up.
If you bake regularly, you’ll probably have the ingredients for shortcrust pastry at home anyway.
- Plain flour (all-purpose in the US).
- Salt.
- Butter OR half butter/half lard. For savoury shortcrust pastry I like half butter and half lard. Not only is this cheaper, but I find the combination gives the perfect balance of flavour and crispness. Making the pastry with all butter is fine too, of course.
- Iced water. To bring the dough together.
- Beaten egg or milk. Used to seal and glaze the pasties. Egg gives the glossiest finish, milk will reduce costs a little.
You’ll find instructions for making the pastry in a food processor AND by hand in the recipe card at the end.
DIVIDING & CHILLING THE PASTRY
Once made, the pastry should be chilled in the fridge to make it easier to roll out. Thirty minutes is usually fine, but you can make the dough up to a day in advance if you prefer. I make the pastry first so it can sit in the fridge while I make the filling. The pastry can also be frozen if you like.
I find it most convenient to divide the dough into 6 pieces (or however many pasties you want to make) before chilling. Use scales for accuracy then roll each piece into a ball and flatten into a chunky disc. Wrap in foil or put in a reusable polythene bag and place in the fridge.
ASSEMBLING POTATO, CHEESE & ONION PASTIES
If you’re making SIX Potato, Cheese & Onion Pasties, you should roll each piece of dough into a circle approximately 19 centimetres in diameter. That’s about the size of a side or tea plate. Of course, you can make more or less pasties if you divide the dough into a different number of pieces; just roll the circles smaller or larger.
To stop the dough sticking, sprinkle a little extra flour over your work surface. For this and most baking jobs I first cover the surface with one of these silicone mats. This reduces sticking and therefore the amount of extra flour needed. And adding too much extra flour can make doughs hard.
Working with one piece of dough at a time, spoon a sixth of the filling on one half of the rolled circle. Leave a 1 cm bare edge all around so you can brush with beaten egg or milk. Now bring over the other half to cover the filling and create a semi-circular pasty. Press the edge firmly down to seal. If you want to create a pattern pinch with your fingers to crimp the edge or make lines with the tines of a fork (see my Corned Beef & Potato Pasties for how the latter looks).
If you’re ready to bake, put the pasties on a paper-lined baking tray and brush over beaten egg (or milk) to glaze and sprinkle with sesame seeds. Plan to bake later? Leave off the glaze and seeds for now, put the pasties in the fridge, and add just before baking.
BAKING POTATO, CHEESE & ONION PASTIES
Before putting into your oven preheated to the temperature shown in the recipe card, cut a couple of slits in the top of each pasty. This will allow steam to escape and reduce the risk of splitting open. Bake for approximately 25 minutes or until the pastry is crisp and golden, the filling hot and starting to bubble through the steam vents.
Because my oven cooks rather unevenly, I turn the tray around after 15 minutes. I also take the opportunity to add another layer of egg glaze at the same time. If the steam vents have closed, you can gently slip in a knife to open them again.
Put the pasties on a cooling rack and allow to settle for 5 minutes if you’re going to eat them warm straight away. If you’re going to be storing or eating cold, just leave on the rack.
SERVING & STORING POTATO, CHEESE & ONION PASTIES
I think these delightful pasties are yet more proof that simple can be delicious and satisfying. With humble ingredients, I’m always surprised at just how good the combination of potatoes, cheese and onion is.
Potato, Cheese & Onion Pasties are great for all kinds of meals. Always lovely served warm with a big salad for dinner, teeny ones would be cute as part of a buffet. You can store in the fridge for up to 3 days or freeze. They reheat well and I’ve given details in the recipe card.
But I think they’re great cold too. Serve with veggie sticks (e.g. carrot, celery, cucumber) plus an apple and you’ve a simple, tasty lunch or addition to a picnic.
If you’ve made this recipe, I’d love to know what you thought. Please leave a comment and rating.
Potato, Cheese & Onion Pasties
Proof that simple can be tasty and satisfying, these easy pasties of crisp shortcrust pastry are filled with a classic combination of tender potato, tangy Cheddar cheese, plus a hint of onion. Serve hot or cold.
It's recommended that you read the accompanying blog post before starting.
Ingredients
For the shortcrust pastry
- 360 g plain/all-purpose flour (plus extra for rolling out)
- ½ tsp salt
- 180 g cold butter (recommended: replace 90 g with cold lard)
- 5 - 8 tbsp iced water
- 1 small egg, beaten (for sealing and glazing: can be replaced with milk)
- sesame seeds (for sprinkling: optional)
For the filling
- 400 g potatoes cut into medium dice (peel if liked; weight is after preparation)
- 1 large onion, skinned and roughly chopped
- salt to taste
- 250 g mature Cheddar cheese (grated)
- ¼ tsp black pepper
- 1 tsp dried thyme (optional: can be omitted or replace with mustard powder, smoked paprika, or other flavouring)
Instructions
Make the shortcrust pastry
-
Using a food processor
Put the flour and salt into the machine and briefly process to combine.
Dice the butter (plus lard if using), add to the machine and process until the mixture looks like very fine breadcrumbs.
With the motor running add iced water, 1 tbsp at a time, until the mixture comes together into a smooth ball.
Making by hand
In a medium sized bowl, stir together the flour and salt.
Coarsely grate in the butter (plus lard if using): dip into the flour now and then to prevent sticking. Using your fingertips, rub the fat into the flour until the mixture resembles fine breadcrumbs.
Add 2 tbsp of cold water and stir in with a round bladed knife. Continue adding tablespoons of water and stirring until the mixture starts coming together.
Use your hands to bring together into a smooth ball.
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Using digital scales, divide the pastry into 6 pieces.
Flatten each piece into a disc then wrap in foil or place in a reusable polythene bag and chill in the fridge for at least 30 minutes.
Make the filling while the pastry is chilling.
Tip: pastry can be chilled for longer if more convenient or frozen.
Make the filling
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Put the prepared potatoes and onions in a saucepan, more than cover with cold water and season to taste with salt.
Bring to a boil and rapidly simmer until just tender (don't let them get too soft).
Drain and set aside to dry and cool.
-
Put the cooked potatoes, onions, and grated cheese into a bowl along with the black pepper plus dried thyme or other seasoning.
Stir until combined, taste and add more seasoning, including salt, if you think it needs it.
Assemble the pasties
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On a lightly floured surface, ideally covered with a silicone mat, roll out the first piece of pastry dough into a circle approximately 19 cm in diameter (about the size of a side/tea plate.
Put ⅙ of the filling on one half of the circle, leaving a 1 cm bare edge. Lightly press the filling down to prevent air gaps. Brush the edge with some of the beaten egg (or milk) then bring the dough over to cover the filling and create a semi-circular pasty.
Press the edge down well to seal. To create a pattern either go around again pinching with your fingers to create a wavy edge or press down with the tines of a fork.
Repeat the process with the remaining pastry dough and filling.
Tip: pasties can be stored in the fridge and cooked later, or frozen at this stage.
Bake the pasties
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Preheat the oven to 200°C / 180° Fan / Gas 6 / 400° F.
Line one large or two regular baking trays with baking paper and transfer the pasties onto them.
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Brush a layer of beaten egg over the top of the pasties and sprinkle over the seeds if using.
Make 2 cuts with scissors or a knife in the top of each one to allow steam to escape.
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Put the tray(s) in the oven and bake for 25 minutes or until the pastry is crisp, golden, the filling hot and starting to bubble a little through the steam vents.
Tip 1. If your oven cooks unevenly, turn the pie around after the first 15 minutes.
Tip 2. After 15 minutes add another layer of beaten egg for a deeper glaze.
Tip 3. If the steam vents start to close, gently reopen with a knife.
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Transfer the pasties to a wire rack and rest for 5 minutes before serving. Can also be eaten cold.
Pasties will keep for 3 days in the fridge or can be frozen.
Reheat at 180°C / 160° Fan / Gas 4 / 350° F until hot (approx. 20-25 min) or heat in a microwave for 1 - 2 minutes until the filling is hot then put in the oven at the temperature above (or air fryer) for 4 - 8 minutes to re-crisp the pastry.
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