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 😋
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
- Fry finely diced potato in a drizzle of olive oil until golden and crispy.
- Melt in butter then fry off some grated onions for a few minutes.
- Place in a bowl and allow to cool.
- Mix in cheese, mustard, cream, parsley and seasoning.
- Split a sheet of pastry into 4 rectangles and distribute your filling.
- Fold over, pinch the edges with a fork, brush with egg was and bake in the oven.
Easy as that!
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.
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?
How to make Potato, Cheese and Onion Pasties (Full Recipe & Video)
Potato, Cheese and Onion Pasties
- 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!
Looking for another delicious cheese and onion recipe? Check out my Cream Cheese and Onion Ball!