Cheese And Potato Pasties Recipes
CHEESE, ONION AND POTATO PASTY
This cheesy pasty is a delicious alternative to the regular Cornish pasty and is quick and easy to make.
Provided by goosepa
Time 1h5m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Peel and chop the potato into small chunks and the onion finely chopped and grate the cheese. Finely chop the parsley.
- Mix all the ingredients together well in a bowl.
- Divide the pastry in 4 and roll each piece into a round about 15 cm (6 inches) in diameter.
- Put a quarter of the cheese mixture on each one, dampen the edge with a little water, then fold over and crimp the edges.
- Lay the pasties on a floured baking sheet and brush them with milk or beaten egg.
- Bake them for 45 minutes.
CHEESE, APPLE & POTATO PASTIES
Bake a batch of these moreish pasties, filled with cheese, apple and potato. You only need five simple ingredients
Provided by Esther Clark
Categories Lunch, Snack
Time 1h20m
Number Of Ingredients 5
Steps:
- Line a baking tray with baking parchment. Dice 250g of the butter and tip into a mixing bowl. Add the flour, 1 tsp salt and 1½ tsp black pepper and rub together with your fingers until the mixture resembles fine breadcrumbs, or use a food processor. Stir in 8 tbsp cold water, then bring the mixture together with your hands to create a firm, smooth dough. Cover and chill for 20 mins.
- Cut the dough into six equal-sized pieces and roll each portion into a ball. Chill, covered, for a further 15 mins. Meanwhile, tip the potatoes, apples, cheese and some seasoning into a bowl and toss together.
- Lightly dust a work surface with flour, then roll out one of the dough balls to form a 22cm round. Spoon one-sixth of the potato mix down the centre of the round, then pinch the edges together to make a sealed parcel. Repeat with the remaining dough balls and filling. Transfer the pasties to the lined baking tray and chill for 30 mins.
- Heat the oven to 220C/200Cfan/gas7. Melt the remaining butter in a small saucepan over a low heat, then generously brush over the pasties. Bake for 20 mins, then turn the heat down to 200C/180C fan/gas 6 and cook for 25-30 mins more, or until golden brown.
Nutrition Facts : Calories 929 calories, Fat 57 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 2.5 milligram of sodium
POTATO, CHEESE AND ONION PASTY
Cheese, Onion and Potato Pasty made with puff pastry, beautifully golden and flaky, with a delicious vegetarian filling. Great as a snack, or even as a light meal with a nice salad on the side. These are the best savory puff pastry pies that go down a treat as an afterschool snack. Back to school is easy peasy now. The pasties are a great British snack, so popular that is hard not to have one too many. Ready from scratch in about 30 minutes or so.
Provided by Daniela Apostol
Categories Snack
Time 45m
Number Of Ingredients 9
Steps:
- Peel and chop the potatoes and boil in salted water for 10-15 minutes or until tender.
- Drain the water and allow them to cool.
- Peel and lightly mash the potatoes using a fork, it does not have to be a smooth mash, a lumpy one would do.
- Add the cheese and add it to the potatoes.
- Peel and cut the onion roughly
- In a pan, heat up the oil and butter, then fry the onions until translucent.
- Mix the fried onions with the potatoes and cheese, add the parsley and season to taste.
- Preheat the oven to 200 degrees C (390 Fahrenheit).
- Cut the puff pastry into 4 rectangles, place the potato mixture on one half, brush the edges with a bit of water, then fold the other half over and seal.
- Repeat with the other 3 pasties.
- Slightly beat the egg and brush the pasties, then oil and flour a baking tray, place the pasties on it and bake for about 20 minutes or until golden.
- Remove from the oven and allow them to cool slightly.
- Serve them either warm or cold.
Nutrition Facts : Calories 560 kcal, Carbohydrate 39 g, Protein 13 g, Fat 39 g, SaturatedFat 14 g, Cholesterol 75 mg, Sodium 353 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
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CHEESE AND ONION PASTIES | DELICIOUS. MAGAZINE
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4.2/5 (4)Total Time 1 hrCategory Picnic RecipesCalories 1034 per serving
- To make the pastry, put the flour and salt in a mixing bowl. Rub in the cubed butter between your thumbs and forefingers until the mixture resembles fine breadcrumbs. Stir in the egg, milk, and vinegar using a table knife. Using your hands, work the mixture until it comes together to form a dough – it should be soft but not sticky. Shape the dough into a ball on a flour-dusted work surface, flatten into a disc and cover in cling film. Set aside in the fridge for at least 30 minutes to rest (see Make Ahead).
- For the filling, melt the butter in a heavy-bottomed pan over medium heat. Add the onions and cook, covered for 10 minutes until softened. Stir regularly and add a little water if they start to look dry. Add the potato to the onions and continue to cook for 5-10 minutes. Remove from the heat and set aside to cool.
- Heat the oven to 180ºC fan/gas 6. Divide the pastry into 4 equal pieces. Roll out one piece on a lightly floured surface to form a circle roughly 4-5mm thick (keep the rest of the pastry wrapped in the fridge).
- Stir the cheddar and cream (if using) through the cooled potato mixture, season with a good pinch of salt and lots of freshly ground black pepper (you want the mix to be heavily seasoned). Pile a quarter of the cooled filling on one half of the pastry, leaving a 3cm border around the edge. Brush the edges with a little beaten egg, then fold the other half over and press to enclose the filling. Crimp the edges of the pastry and place on a large, lined baking sheet. Repeat with the remaining pastry and filling. Brush the pasties with the egg, poke with a fork so steam can escape, then bake for 25-30 minutes until golden (see Make Ahead)
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4.6/5 (17)Total Time 1 hr 15 minsCategory Pizzas And Savory PastriesCalories 1080 per serving
- Thaw both sheets of frozen puff pastry according to the package instructions. Preheat the oven to 375°F (190°C) with a rack in the center position. Combine the egg and milk in a small bowl, whisk together, and set aside.
- Prepare the Filling: Cut the potatoes in half lengthwise. Using a mandolin, slice the potatoes into ¼-inch thick half-moon slices. Slice the leek lengthwise and rinse well under cold water, separating the leaves with your fingers to remove any sand or grit. Pat dry. Slice the leek halves crosswise into ½-inch slices.
- Place the sliced potatoes, leeks, and diced onion on a half sheet pan and toss with the olive oil, dried thyme, freshly ground black pepper, and salt. Spread into a thin, even layer (the mixture will overlap slightly). Roast for 20 to 25 minutes, carefully flipping the mixture every 10 minutes or so, or until the potatoes, leeks, and onions are lightly caramelized and the potatoes are mostly cooked through.
- Remove from the oven and transfer the mixture to a large mixing bowl. Add the heavy cream and gently toss with a spoon to coat. Season to taste with salt and pepper.
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4.9/5 (29)Total Time 45 minsCategory LunchCalories 753 per serving
- In a large frying pan add a drizzle of oil over medium heat and add potato. Fry until nice and crispy, then melt in your butter then add in onion. Fry off for a minute or so just until soft. The longer you fry it the less powerful the onion flavour will be. For a stronger onion flavour keep the frying quick.
- Pop everything in a bowl and allow to cool. To the bowl add cheese, mustard, parsley, cream/milk and a pinch of salt & pepper (to taste). Give it a good stir and leave to one side.
- Slice the pastry into 4 equal rectangles. Split your filling into 4 and place to one side of each rectangle. Brush around the edges with egg wash then fold over and push down with your fingers to secure. Using a fork, press down around the outside of each pasty. Place on a lightly sprayed oven tray and slice some steam holes in each pasty (see video for guidance).
- Give the pasties a final brush of egg wash and place in the oven at 200C/390F for 15-20mins or until golden brown. Timings will vary so just be vigilant, puff pastry can go from golden to burnt fairly quickly!
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Servings 6Category Baking
- Tip the flour into a large mixing bowl, add the chilled, diced butter, poppy seeds, turmeric and cayenne, and season with salt and freshly ground black pepper. Rub the butter into the flour using your fingers.
- When the butter is almost incorporated (but still with some small flecks visible) and the mixture resembles fine sand, add the ice-cold water and vinegar.
- Mix to combine, first using a palette knife, adding a drop more water if needed, and then using your hands, to bring the dough together into a ball. Do not overwork or knead the dough.
- Flatten into a disc, wrap the dough in baking parchment and chill for a couple of hours or until firm.
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- Fry the sliced onions in the oil for about 5 minutes or until tender . Add the potato and cheese, season well and set aside to cool.
- Place the flour in a mixing bowl. Cut the butter and lard into cubes and add to the flour with a pinch of salt.
- Using your fingertips rub the butter and lard into the flour until it resembles fine breadcrumbs. ( or even easier- blend it in a food processor)
- Add 3-4 tbsp ice cold water, gradually stirring it into the dough with a knife until it just sticks together.
- Turn the mixture out on a floured work surface and knead gently into a ball. Cover with cling film and chill in the fridge for 15 minutes if possible.
- Pre heat the oven to 220°C, 200°C fan, gas 7. Roll out the pastry on a lightly floured work surface. Using a saucer, cut out 6 circles (or make 12 smaller pies using a coffee cup saucer) If necessary re-roll the trimmings to make more.
- Place a heaped spoonful of the cheese mixture in the centre of each piece of pastry. Brush the edge of half the circle of pastry with a little water, then fold the 2 sides of the circle together to make semi circles.
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