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

Join 1000's of others & get my freshest recipes sent to you once a week! As a welcome gift you'll get a FREE COPY of my brand new ebook: 'Next Level Comfort Food - The Exclusive Collection'

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!
4.96 from 23 votes
Print Pin Rate
Course: Lunch
Cuisine: British
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings (click & slide): 4
Calories: 753kcal

Ingredients (check list):

  • 1x 320g/11.3oz sheet of Puff Pastry (rolled into a 14" x 9" rectangle)
  • 1 large White Potato, finely diced (approx 300g/10.5oz)
  • 1 large Onion, grated (approx 150g/5oz)
  • 150g/5oz Sharp Cheddar Cheese, grated
  • 1 tbsp Butter
  • 1 tsp Mustard (English or Dijon)
  • 1 tsp Fresh Parsley, finely diced
  • 1/4 cup / 60ml Cream or Milk
  • 1 Egg, beaten for wash
  • Oil Spray

Instructions:

  • Fry your potatoes in a little oil until nice and crispy. Melt in your butter then add your onion. Fry off for a minute or so just until soft. Pop everything in a bowl and allow to cool.
  • To the bowl add your cheese, mustard, parsley and cream/milk. Give it a good stir and leave to one side.
  • Slice your pastry into 4 equal rectangles. Split your filling into 4 and place to one side of each rectangle. Brush around the edges with your 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 inspiration). 
  • Give the pasties a final brush of egg wash and place in the oven at 200c/390f for 15-20mins or until golden brown.

Quick 1 min demo!

Nutrition:

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

If you loved this potato, cheese and onion pasty recipe then be sure to Pin it for later! Already made it or got a burning question? Give me a shout in the comments below and pick up your free ecookbook along the way!

Newsletter

Join 1000's of others & get my freshest recipes sent to you once a week! As a welcome gift you'll get a FREE COPY of my brand new ebook: 'Next Level Comfort Food - The Exclusive Collection'

You Might Also Like

55 Comments

  • Reply
    Sherry
    June 27, 2020 at 11:40 pm

    Can you make these ahead of time? Need to make a day ahead.

    • Reply
      Chris Collins
      June 29, 2020 at 10:11 am

      I’ve answered this in reply to another comment (just below) which should help you out 🙂

  • Reply
    Zoe
    June 27, 2020 at 10:44 am

    5 stars
    Hi Chris,
    I’m an Aussie who had never heard of a cheese and onion pasty – but it sounded like absolute heaven, so I tried the recipe. They turned out beautifully. I forgot the steam-holes on top though, and ended up with one exploding a bit, but these will be made many times from now on – thanks for the recipe!

    • Reply
      Chris Collins
      June 27, 2020 at 11:05 am

      Ah that’s awesome, Zoe! Great to hear they went down well down under!

  • Reply
    Rebecca Claridge
    June 20, 2020 at 3:54 am

    Haven’t made yet but planning on this weekend
    Have been hunting this recipe for years
    Can you freeze these?

    • Reply
      Chris Collins
      June 20, 2020 at 2:49 pm

      I’ve never actually frozen these. I recommend baking fresh so the potatoes retain a bit of texture and also to avoid the cream/milk soaking to the pastry, but, I imagine freezing will work just fine!

      If you’re making a batch and freezing BEFORE baking, just ensure you separate each one with something (i.e parchment paper) so they don’t stick together. Then I’d thaw in the fridge and bake at the instructed times/temp.

      If you’re freezing AFTER baking just allow to completely cool, then cover and freeze. From there you’d probably get away with heating straight from the freezer at 180C/356F until hot through the centre. Or thaw and bake if you’re concerned they’ll burn on the outside before heating through.

      Hope you love them and hope this helps 🙂

    • Reply
      Rebecca Claridge
      June 20, 2020 at 11:14 pm

      I was born in the UK but now live in Australia and have for 40 years, I went back when I was 20 and discovered these and lived on these when I was there from Greggs bakery. Absolutely yum. So every time I returned to UK straight to Greggs bakery . I have been searching high and low for this recipe. I’m off camping with my mum this weekend that’s why I wanted to know if tryouts could freeze. I will wrap them seperate. She has a caravan oven So I’ll cook in that. What a special surprise for her. I’ll let you know how they turn out.
      Thanks again for this wonderful memory recipe ♥️

  • Reply
    Linda Phillips
    May 18, 2020 at 12:38 pm

    5 stars
    We absolutely love these pasties, better than any other cheese pasty we have tasted. They have become a firm favourite, we love them here in North Wales, UK. Thankyou

    • Reply
      Chris Collins
      May 18, 2020 at 4:56 pm

      So happy to hear that, Linda! Thanks for popping back with your lovely comment 🙂

  • Reply
    Sallie schofield
    May 1, 2020 at 6:51 pm

    5 stars
    OMG these are fab! Made them with ex.mature cheddar and a tad more mustard and subbed the parsley for Finely chopped wild garlic leaves. Will definitely be making them many more times. X

    • Reply
      Chris Collins
      May 2, 2020 at 10:22 am

      Happy to hear they went down well, Sallie! The wild garlic leaves sound incredible, will have to give it a go!!

  • Reply
    Bee
    April 11, 2020 at 2:18 pm

    4 stars
    I made these but tasted the filling before and there was a serious lack of seasoning so I added salt and pepper and they turned out delicious!

    • Reply
      Chris Collins
      April 11, 2020 at 5:32 pm

      Glad they turned out well for you in the end! Thanks for popping back and leaving a review 🙂

      • Reply
        Bee
        June 14, 2020 at 2:53 pm

        5 stars
        They’ve become a firm family favourite – much order these because of the texture from the fried potatoes. Thanks!

    1 2

    Leave a Reply

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.