Savory Cheese Onion Pasty (Printable Version)
Flaky pastry encases a rich cheese and onion filling, perfect for a hearty lunch or snack.
# What You'll Need:
→ Pastry
01 - 2 1/2 cups all-purpose flour
02 - 3/4 cup cold unsalted butter, cubed
03 - 1/2 teaspoon salt
04 - 6 to 7 tablespoons cold water
05 - 1 egg, beaten (for glazing)
→ Filling
06 - 2 tablespoons unsalted butter
07 - 2 medium onions, finely sliced
08 - 7 ounces mature cheddar cheese, grated
09 - 2.5 ounces cream cheese
10 - 1 teaspoon English mustard
11 - 1/2 teaspoon freshly ground black pepper
12 - 1/4 teaspoon salt
13 - 2 tablespoons fresh chives or parsley, finely chopped (optional)
# Step-by-Step:
01 - In a large bowl, rub together flour, salt, and cold butter until mixture resembles breadcrumbs. Gradually add cold water, mixing until dough forms. Shape into a disk, wrap, and chill for 20 minutes.
02 - Melt butter in a skillet over medium heat. Add onions and cook gently for 8 to 10 minutes until soft and translucent without browning. Remove from heat and let cool slightly.
03 - In a bowl, mix cooked onions, grated cheddar, cream cheese, mustard, black pepper, salt, and herbs if using until fully combined.
04 - Preheat oven to 400°F (200°C). Line a baking tray with parchment paper.
05 - On a lightly floured surface, roll pastry to approximately 1/8 inch (3 mm) thickness. Cut into four 7-inch (18 cm) circles.
06 - Spoon cheese and onion filling onto one half of each circle, leaving a 1 cm border. Brush edges with beaten egg.
07 - Fold pastry over filling to form half-moon shapes. Press edges to seal, then crimp with a fork. Place assembled pasties on prepared tray.
08 - Brush each pasty with remaining beaten egg. Create a small slit on top of each to allow steam to escape during baking.
09 - Bake in preheated oven for 30 to 35 minutes until golden brown and crisp.
10 - Allow pasties to cool slightly before serving warm or at room temperature.
# Expert Advice:
01 -
- The filling is so creamy and savory it melts into the pastry as it bakes, creating pockets of rich, gooey cheese.
- They hold up beautifully for packed lunches or picnics, tasting just as good at room temperature as they do warm from the oven.
- You can make the dough and filling ahead, then assemble and bake them fresh whenever the craving hits.
02 -
- If the butter warms up too much while you are rubbing it into the flour, the pastry will turn greasy and dense instead of flaky, so work quickly and chill the dough if needed.
- Do not brown the onions, cook them slowly until they are soft and sweet, or they will taste bitter and overpower the cheese.
- Crimping the edges tightly is essential, any gaps will let the filling ooze out and make a mess on your baking tray.
03 -
- Chill the pastry twice if the kitchen is warm, once after making the dough and again after cutting the circles, to prevent shrinking and ensure a crisp bake.
- Do not overfill the pasties, too much filling makes them hard to seal and the edges will split open in the oven.
- Use a pizza cutter to trim the edges of the dough circles cleanly and quickly without dragging or tearing the pastry.