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
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, ONION & POTATO PASTIES
Cheese, Onion & Potato Pasties
Provided by bestrecipesuk
Categories Baking Days Comfort Food Lunch Time Picnic Time
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Heat the oil in a large drying pan and gently fry the finely diced potatoes until softened and golden. Now add the butter to melt and gently fry the onion for about 1 minute. Place in a bowl and allow to cool.
- Now add the cheese, cream, mustard, parsley and season to taste. Mix until fully combined.
- Unroll the sheet of pastry and cut into four rectangles. Divide the filling into four and place on one side of each rectangle. Place the egg and a splash of milk in a small bowl and brush around the edges. Fold the pastry over and seal the edges. with your fingers. Place in the fridge.
- Preheat the oven to 200°C/180°C fan/ Gas Mark 6.
- Using a fork, press down around the outside of each pasty. Place on a lined oven tray and slice some steam holes in each pasty . Brush with the egg wash and place in the oven for 15-20 minutes. After about 10-12 minutes brush the pasties with some more egg wash. Keep an eye on them as they can bake quite fast. Remove from the oven and place on a wired rack. Serve warm or cold - enjoy!
CHEESE, ONION, AND POTATO PIES
Steps:
- Make the pastry by the usual method, then halve it, form each half into a disc, wrap in plastic wrap, and leave in the refrigerator for 20 minutes.
- Preheat the oven to 400 degrees.
- Meanwhile, peel and dice the potatoes, put them in a saucepan with plenty of cold water, and bring to the boil. Boil gently for 5-10 minutes, or until the cubes are cooked but still retain their shape. Drain and leave to cool.
- In a large bowl, combine the green onions, cheese, slightly cooled potato, and parsley. Bind with the creme fraiche and season with salt and pepper. Roll out one of the pastry discs, cut 8 rough circles slightly larger than the indents, and push 4 into the first tray to make the bases. Fill each with an eighth of the mixture and put the remaining 4 circles on as lids. Seal the pie edges with the back of a knife, making a little hole in each one. Repeat for the second tray with the other disc and the remaining half of the filling.
- Cook for 20 minutes, by which time the pastry should be firm, beginning to turn gold, but still pale, and let the pies stand a little out of the oven in their trays before easing them out of the molds.
CHEESE AND ONION PASTIES
The traditional Cornish recipe uses a cheese such as Double Gloucester or English Cheddar, but I have made some very tasty varieties using Stilton, Feta, Bleu Cheese, and even Havarti.
Provided by Millereg
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Thaw the pastry.
- If using homemade, put your dough in the refrigerator to chill.
- Preheat oven to 400°F.
- Melt the butter in a frying pan on a low heat.
- Mix in the onions and cook them until they are just beginning to soften.
- Mix them with the cheese and parsley.
- Roll out the pastry and cut out 4 rounds, each about 6 inches in diameter.
- Put a quarter of the cheese mixture on one half of each one.
- Fold over the other side and crimp the edges together.
- Lay the pasties on a floured baking sheet and brush them with milk or beaten egg.
- Bake them for 30 minutes and serve hot.
CHEESE,ONION AND POTATO
Make and share this Cheese,Onion and Potato recipe from Food.com.
Provided by Hungry Honey
Categories Savory Pies
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Boil the diced onions and potatoes together.
- Once potatoes are soft, drain and mash together with the butter and milk or cream and slowly add 2/3 of the cheese (set aside the other 1/3).
- Add some ground pepper to taste. I also add a pinch of paprika and cayenne pepper.
- Take the mash off the hob and set aside. When slightly cooled add 1 beaten egg to the mix. (This step shouldn't be skipped it really adds to the flavour!).
- When everything has been combined together, place the mixture into a baking dish, and cover with the remaining cheese, add the tomato slices around the dish as you please.
- (You could also top with cooked bacon to make a change when you cook the dish again!).
- Bake at 180 C / Gas 4 in the centre of the oven until the cheese has melted and is starting to turn a nice golden brown around the edges.
Nutrition Facts : Calories 402.1, Fat 6.3, SaturatedFat 3.8, Cholesterol 15.3, Sodium 80, Carbohydrate 79.7, Fiber 10.6, Sugar 6.1, Protein 9.5
DEEP-DISH CHEESE, ONION & POTATO PIE
Vegetarian comfort food for cold winter evenings - great for lunch the next day, too
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course
Time 2h10m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/fan 180C/gas 6. In a small bowl, mix the grated cheddar with the crème fraîche, then set aside. Grease and lightly flour a ceramic or metal pie dish, or shallow cake tin, about 23cm wide. Roll out two-thirds of the pastry on a lightly floured surface until large enough to line the tin with a little overhang.
- Place a layer of potatoes over the tart and scatter over some of the sliced onions, spring onions and chunks of cheese. Season with salt, pepper, nutmeg and paprika. Layer over more potatoes, scatter again with more onions and cheese, then splodge over half the crème fraîche mix. Repeat with 2 more layers (the potatoes will come up way above the pastry), pushing the filling down slightly, then finish with the remaining crème fraîche mix.
- Roll the remaining pastry so it fits over the potatoes. Brush the sides with egg, then lay the pastry over the top. Squeeze the edges together and trim with a knife. Crimp the sides and brush the top all over with egg. Place the pie on a baking sheet, bake for 30 mins, reduce the temperature to 180C/ fan 160C/gas 4, then carry on baking for 1 hr until golden. Leave the pie to rest for 10 mins, then serve straight from the dish cut into slices, with a salad or baked beans on the side.
Nutrition Facts : Calories 820 calories, Fat 52 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 1.53 milligram of sodium
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