Cheese/ Lunch

Potato, Cheese and Onion Pasties

January 14, 2019 (Last Updated: June 14, 2020) by Chris Collins

Is there a more delicious combo than cheese, onion and potato? Absolutely not when it’s pouring out of puff pastry that’s for sure!

This is hands down my all time favourite pasty. For my UK readers, this is like the cheese and onion pasty you get from Greggs, but so much better. Am I allowed to say that? Who knows. Who cares. It’s true 😋

Homemade cheese and onion pasties fresh out the oven

Cheese, onion and potato

Can we just talk about this combination of dreams?

Cheese and onion – yes.
Cheese and potato – gimme.
Potato and onion – faceplant.

But all 3!? I don’t know why I’m trying to convince you here, we all know it makes sense.

Just before we get into the ins and outs of these pasties, let’s see how easy they are to make.

How to make Cheese & Onion Pasties with Potato

  1. Fry finely diced potato in a drizzle of olive oil until golden and crispy.
  2. Melt in butter then fry off some grated onions for a few minutes.
  3. Place in a bowl and allow to cool.
  4. Mix in cheese, mustard, cream, parsley and seasoning.
  5. Split a sheet of pastry into 4 rectangles and distribute your filling.
  6. Fold over, pinch the edges with a fork, brush with egg was and bake in the oven.

Easy as that!

How to make cheese and onion pasties - step by step

Why fry the potatoes?

Most similar recipes to this actually boil the potato before mixing it with the cheese and onion, but in my opinion it’s such a wasted opportunity for added flavour and texture. Frying the potato adds heaps more flavour and also gives you a gorgeous little crispy crunch within the gooey cheese. Plus, you need to fry off the onions anyway, so why waste time boiling up your tatties when you can fry ’em? 😁

What pastry to use?

For me it’s gotta be puff pastry every time. In theory you could use shortcrust pastry, but I find it all ends up a bit ‘heavy’. Puff pastry keeps the whole thing light and allows the fillings to be the star of the show.

What cheese to use?

A nice sharp cheddar will do the trick. I’d steer away from flavoured cheeses such as pepper jack of smoked cheese because it becomes too distracting. I’ve also tried mozzarella in the past too, but just doesn’t quite cut the mustard – figuratively and literally 😂

Fancy pattern on top, any need?

These are actually steam holes, used to stop the pastry going soggy from the inside. I usually just stick with the 3 arrow shape slices, but that’s about as far as my artistic ability goes, so feel free to dress them up as you desire!

Now, let there be cheese.

Cheese onion and potato pasties - cheese pull

These cheese and onion pasties are perfect for lunch and so great to make ahead.

Just make them as instructed but leave off the egg wash, then pop them in the fridge and apply just before baking.

They’re also perfect for someone who wants to destroy their diet… Yeah sorry these are certainly not slimming world friendly, but holy smokes they’re worth it!

Because if you’re not sold on the holy trinity of potato, cheese and onion by now then I’m not sure what else I can do!

Any who, let’s tuck into the recipe shall we?

Cheese pouring out of greggs copycat cheese and onion pasty

How to make Potato, Cheese and Onion Pasties (Full Recipe & Video)

Cheese pouring out of greggs copycat cheese and onion pasty

Potato, Cheese and Onion Pasties

Is there a more delicious combo than cheese, onion and potato? Absolutely not when it's pouring out of puff pastry that's for sure!
4.94 from 30 votes
Print Pin Rate
Servings (click & slide): 4 pasties
Course: Lunch
Cuisine: British
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Calories per serving: 753kcal
Cost per serving: £2 / $2.50


  • Large Baking Tray
  • Small Pot & Brush (for egg wash)
  • Large Frying Pan & Wooden Spoon
  • Medium Sized Mixing Bowl
  • Sharp Knife & Chopping Board

Ingredients (check list):

  • 1x 320g/11.3oz sheet of Puff Pastry (see notes)
  • 150g/5oz Sharp Cheddar Cheese, grated
  • 1/4 cup / 60ml Heavy/Double Cream (can sub milk if that's all you have)
  • 1 large White Potato, finely diced (approx 300g/10.5oz)
  • 1 large Onion, grated (approx 150g/5oz)
  • 1 tbsp Butter
  • 1 tsp Mustard (English or Dijon)
  • 1 tsp finely diced Fresh Parsley,
  • 1 Egg, beaten for wash
  • Oil Spray, as needed
  • Salt & Pepper, to taste


  • 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!

Quick 1 min demo!


a) Puff Pastry - The size of the pastry I use (before dividing) is 14"x9" (35.5cmx22cm). The weight is 320g/11.3oz, so if you are buying puff pastry that is not pre rolled (i.e a slab of pastry) make sure you are using that much weight and roll out to the dimensions above.
b) Can I prep these ahead of time? - Because of the cream I don't usually prep these ahead of time, just to avoid it soaking into the pastry. But it's not a deal-breaker. If you want to prep ahead just make up until putting on the egg wash then tightly cover in the fridge (2-3days). Preferably bring to room temp before baking or add on a few mins onto baking time.
c) Can I fully make these ahead of time/storage & reheating - Allow them to completely cool then tightly cover in the fridge (2-3days, longer at your discretion). Reheat in the oven at 180C/356F until crispy & piping hot through the centre.
d) Freezing - You can freeze these once they're made, then thaw in the fridge and reheat as above. Because of the cream/milk freezing before they're baked may cause slight curdling, but I've done this in the past and once they're baked they turn out fine. In all cases I recommend freezing between parchment paper for a few hours, then transfer to zip lock bag. This will help stop them sticking together.
e) Calories - per pasty using heavy cream.


Nutrition Facts
Potato, Cheese and Onion Pasties
Amount Per Serving (1 Pasty)
Calories 753 Calories from Fat 457
% Daily Value*
Fat 50.8g78%
Saturated Fat 15.425g77%
Trans Fat 0.442g
Polyunsaturated Fat 18.875g
Monounsaturated Fat 12.554g
Cholesterol 236mg79%
Sodium 515mg21%
Potassium 501mg14%
Carbohydrates 54.53g18%
Fiber 3.5g14%
Sugar 3.44g4%
Protein 20.14g40%
Vitamin A 1450IU29%
Vitamin C 19.8mg24%
Calcium 320mg32%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
Tried this recipe?Show me how you got on by tagging @dontgobaconmyheart_ on IG and #dontgobaconmyheart!

Looking for another delicious cheese and onion recipe? Check out my Cream Cheese and Onion Ball!

cream cheese ball coated in crispy fried onions on chopping board with biscuits and bread

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