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Cheese/ Lunch/ Potato

Potato, Cheese and Onion Pasties

January 14, 2019 (Last Updated: January 31, 2023) 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 😋

2 homemade cheese and onion pasties fresh out the oven on wooden chopping board

Cheese and Onion Pasty Filling

First things first, I am aware this is by no means a traditional pasty. Cheese and onion ‘bake’ or ‘slice’ is probably more appropriate. However, I’ve been making this recipe for years and for whatever reason I always termed them ‘pasties’ (I swear they used to be cheese and onion pasties at Greggs?!). Anywho, linguistics aside, let’s talk filling.

Cheese, onion and potato

Do Greggs cheese and onion pasties contain potato? No. At least not as a prominent ingredient anyway. But does potato take this pasty to the next level? Hell yes. Think about it…

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.

Alongside the potato, cheese and onion, we’re also going to add mustard for an extra punch of flavour, some cream to help keep the filling moist and some fresh parsley to bring everything together.

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 it also allows the potato to better hold its shape. Plus, you need to fry off the onions anyway, so why waste time boiling up your tatties when you can fry ’em? 😁

Process shots: melt butter (photo 1), add diced potato (photo 2), fry and season (photo 3), melt butter and fry grated onion (photo 4), leave to cool then add to bowl with mustard, cream, parsley and salt & pepper (photo 5), stir to combine (photo 6).

6 step by step photos showing how to make cheese onion pasty filling

Making Cheese and Onion Pasties

When it comes to making the pasties, it’s a fairly straightforward process.

Refrigerated Puff Pastry

I recommend keeping the pastry in the fridge until it’s needed. The warmer the pastry gets, the more difficult it is to work with. Plus cold pastry tends to puff up a little better!

Egg Wash

This is a key component in getting that gloriously golden pastry. I also use a little to help ‘glue’ the pastry shut.

Process shots: slice pastry (photo 1), add filling and brush edges with egg wash (photo 2), fold pastry shut (photo 3), crimp edges with a fork and clean up with a knife (photo 4), add to greaseproof baking tray (photo 5), bake until golden (photo 6).

6 step by step photos showing how to make potato cheese onion pasties

Cheese and Onion Pasty FAQ

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/mature cheddar will do the trick. I’d steer away from flavoured cheeses such as pepper jack or 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.

The fancy pattern on top, any need?

These are actually steam holes, used to stop the pastry from 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!

hand pulling half of cheese and onion pasty with cheese dripping out on wooden board

Serving Cheese and Onion Pasties

Can I make these ahead of time?

I find they’re best made fresh, but you can either prep or fully make them ahead of time. More on this in the recipe card notes below.

Can these be frozen?

I find these best frozen after they’re made, just to avoid the cream curdling/cheese going grainy. I recommend freezing in-between parchment paper and then transferring to a ziplock bag, just to avoid them sticking together.

Looking for more Greggs inspired recipes? Check out my Cheese and Bacon Turners, Steak Bakes and Sausage, Bean and Cheese Melts!

Alrighty, let’s tuck into the full recipe for these cheese and onion pasties 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!
4.96 from 43 votes
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Servings (click & slide): 4 pasties
Course: Lunch
Cuisine: British
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Calories per serving: 753kcal
Cost per serving: £2 / $2.50

Equipment:

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

Ingredients (check list):

  • 1x 320g/11.3oz sheet of Puff Pastry (see notes)
  • 150g/5oz Sharp/Mature Cheddar Cheese, grated
  • 1/4 cup / 60ml Heavy/Double Cream
  • 1 large White Potato, diced into small cubes (approx 300g/10.5oz)
  • 1 large Onion, grated on a box grater (approx 150g/5oz once grated)
  • 1 tbsp Butter
  • 1 tsp Dijon Mustard (can sub English if you prefer that flavour)
  • 1 tsp finely diced Fresh Parsley, (not a deal-breaker if you don't have this)
  • 1 Egg, beaten for wash
  • Salt & Pepper, to taste
  • Butter or Oil, for frying potatoes

Instructions:

  • In a large pan over medium heat, fry the potatoes in a drizzle of oil or knob of butter until crisp on the outside and soft right through the centre (15-20mins depending on size of potato chunks). Season with a good pinch of salt & pepper, then melt in 1 tbsp butter. Add grated onion and fry for 1 min until it softens slightly. Pop everything in a bowl and allow to cool for a few mins.
  • To the bowl add cheese, mustard, parsley, cream and a couple of hefty pinches of salt & pepper. Give it a good stir and leave it 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, then clean up with a knife. Slice a few steam holes on the top of each pasty.
  • Add to a greaseproof baking tray (or use parchment paper) and give them a good brush with more egg wash. Place in the oven at 200C/390F for 15-20mins or until deep golden brown and visibly flaky/crisp. Timings will vary so just be vigilant, puff pastry can go from golden to burnt fairly quickly!

Quick 1 min demo!

Notes:

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. In all cases, I recommend keeping the pastry in the fridge until a few mins before needed, otherwise, it can become tacky and hard to handle (just make sure it's not too firm or it'll crack).
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 temperature before baking or add a few minutes onto the 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 them in the fridge and reheat them 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. I recommend freezing between parchment paper for a few hours, then transferring to a zip lock bag. This will help stop them from sticking together.
e) Calories - per pasty using heavy cream.

Your Private Notes:

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.
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Recipe Rating




124 Comments

  • Reply
    Judith
    April 3, 2024 at 1:15 pm

    5 stars
    Hi I love this recipe but can I use sweet potatoes instead as I can’t take potatoes due to health issues. Thank you.

    • Reply
      Chris Collins
      April 3, 2024 at 1:28 pm

      Hey Judith! I’ve not tried myself, but if you like the sweeter flavour, then I don’t see why it wouldn’t work just the same 🙂 C.

  • Reply
    Rakesh Kumar Talwar
    July 26, 2023 at 5:32 am

    5 stars
    Looks like something mesmerizing. I am vegan Can you kindly suggest alternative to eggs.

    • Reply
      Chris Collins
      July 26, 2023 at 3:28 pm

      Plant-based milk or vegan butter should work okay in replacement of the egg wash! C.

  • Reply
    Sola Ope
    May 25, 2023 at 1:48 am

    5 stars
    I am in the US, and was looking for a recipe that was close to Gregg’s, and this worked I was able to make 6 pasties, and they were delicious.

    • Reply
      Chris Collins
      May 25, 2023 at 9:44 am

      That’s great to hear, Sola! Thanks so much for the review 🙂 C.

  • Reply
    Andy
    April 29, 2023 at 10:13 am

    Solid recipe but the cheese ratio is off – 1 part cheese to 1 part onion is fine if you can get sweet onions, but if using brown onions, do 3 parts cheese to 2 parts onion.

    2 parts potato to 1 part cheese/onion makes quite a dull pasty. 3 parts potato to 2 parts cheese/onion if you have a strong cheddar, otherwise equal parts.

    Also if in UK – Sainsbury’s Vivaldi’s potatoes. Best potatoes in the world, super buttery and soft. Can’t recommend enough. (I’ve tried over 30 diff spud varieties. They are #1 by such a wide gulf that #2 might as well be a different veg[)

    • Reply
      Chris Collins
      April 29, 2023 at 11:54 am

      Thanks for the tips Andy! C.

    • Reply
      Laura
      December 27, 2023 at 11:46 am

      Totally agree re the Vivaldi potatoes … make the best mash too!

      • Reply
        Gina
        February 1, 2024 at 11:28 pm

        5 stars
        Those potatoes sound like our Yukon Gold potatoes here in the states. Buttery, soft, pale butter yellow in color as well. Amazing recipe! I, of course, tweaked it to our tastes but they’re wonderful as is! Thank you so much

  • Reply
    Rachel
    April 5, 2023 at 7:47 pm

    5 stars
    Just made these today. Delicious and I added parmesan for extra cheesiness and some more on the outside for a cheesy crust

    • Reply
      Chris Collins
      April 6, 2023 at 10:12 am

      Love the idea of parmesan! Thanks for the review, Rachel 🙂 C.

  • Reply
    Martin
    March 20, 2023 at 5:24 pm

    5 stars
    Delicious thank you ☺️ we’ve got mustard allergies so subbed in horseradish, worked a treat.

    • Reply
      Chris Collins
      March 21, 2023 at 10:31 am

      Great to hear these went down well and worked out with the horseradish! Thanks for the review, Martin 🙂 C.

  • Reply
    Joan
    February 3, 2023 at 8:33 pm

    5 stars
    Delicious! I fry the onion in with the potatoes until nicely browned. My British hubby loves them and so do I. Thanks for a great recipe.

    • Reply
      Chris Collins
      February 4, 2023 at 10:55 am

      Ah that’s so great to hear, Joan! Thanks so much for the review 🙂 C.

      • Reply
        Joan
        February 5, 2023 at 5:49 pm

        5 stars
        I posted a picture of my finished pasties on a British Cooking page on Facebook. Everyone was telling me how delicious they looked and they all wanted the recipe so I linked it to my post. They really are the best I’ve ever tasted. Yum!

        • Reply
          Chris Collins
          February 5, 2023 at 8:10 pm

          Ah thanks so much for sharing the link, Joan! Appreciate it. Thanks for the review as well 🙂 C.

  • Reply
    Kath Cornish from Aus
    January 29, 2023 at 1:52 am

    5 stars
    Brilliant , so easy to make , very tasty
    Will make again

    • Reply
      Chris Collins
      January 29, 2023 at 10:51 am

      Great to hear, Kath! C.

  • Reply
    Jeannie from aus
    December 12, 2022 at 5:31 am

    I’m wondering if they could be made into a type of pinwheel? Do you think that will work?

    • Reply
      Chris Collins
      December 12, 2022 at 3:15 pm

      Hmmm, I don’t think the filling is great for these to be turned into pinwheels unfortunately. C.

  • Reply
    CHIPINETTE
    November 24, 2022 at 5:15 pm

    Bonjour,
    Heureuse découverte que votre blog, la Française que je suis apprécie beaucoup cette recette. N’ayant pas tous les ingrédients nécessaire, je vais changer certainement le fromage. Hélas, la moutarde n’est plus dans nos rayons, il faut que je trouve autre chose. Je vous en reparlerai après avoir fait votre recette.
    A bientôt
    Chipinette

  • Reply
    Chris F
    September 5, 2022 at 7:11 am

    Hi, how long should you fry the potatoes for approximately?

    • Reply
      Chris Collins
      September 5, 2022 at 10:27 am

      Depending on the size you’ve diced the potato and how much is in the pan, it can take up to and around 15mins to get them soft on the inside and browned/crispy on the outside.

  • Reply
    Marilyn
    August 24, 2022 at 9:24 pm

    5 stars
    I have made a lot of these pasties, everyone loves them, in gliding me!

    • Reply
      Chris Collins
      August 25, 2022 at 10:29 am

      Great to hear, Marilyn! Thanks or the review 🙂

      • Reply
        Bill
        October 9, 2022 at 1:05 pm

        POTATO, CHEESE AND ONION PASTIES if not using cream could I make s thick Béchamel Sauce

        • Reply
          Chris Collins
          October 10, 2022 at 5:44 pm

          I imagine that would work fine, Bill 🙂

  • Reply
    Bal
    August 17, 2022 at 8:44 am

    Hiya looking forward to making these. What can I use instead of egg wash? Thank you

    • Reply
      Chris Collins
      August 17, 2022 at 10:49 am

      Cream or milk should do the trick. Failing that a small amount of melted butter should be okay. C.

  • Reply
    Andrew
    July 23, 2022 at 8:54 pm

    5 stars
    Now, I screwed this one up but the taste is fabulous.
    Pastry probably needs to be cold when formed into the slices, mine wasn’t.
    Visually appalling, bake and taste, delightful.
    Great recipe, I just never baked with puff party before. Do not be put off!

    • Reply
      Chris Collins
      July 24, 2022 at 9:56 pm

      Glad to hear these worked out well in the end, Andrew! Thanks for popping back for a review 🙂 C.

  • Reply
    Tony Hall
    July 5, 2022 at 3:11 pm

    Made these for the third time now and love them soooo much! Had a bit of an issue with the first batch with the pastry being too warm, but that was my fault for taking it out of the fridge too soon.
    Today, I’m trying half (2) of them in puff pastry and other two in shortcrust as all pasties in Cornwall are in shortcrust!!

    • Reply
      Chris Collins
      July 7, 2022 at 5:15 pm

      Great to hear they went down well, Tony! Do let me know how the shortcrust version goes 🙂 C.

  • Reply
    Jasmine
    May 4, 2022 at 4:30 am

    Love ur recipe. Can I make them ahead but just don’t add the egg wash right? I wanted to make them in the morning so I can cook them I’m the evening. So the fridge is fine? I add the egg wash right before putting into the oven?

    • Reply
      Chris Collins
      May 5, 2022 at 12:45 pm

      Yes, I’d probably take them out the fridge 30mins or so before baking, just to take the chill out the centre and help them cook evenly 🙂

  • Reply
    Sheree Hyde
    February 13, 2022 at 9:05 pm

    5 stars
    Chris, I am from Ohio in the USA and what is a suede and marmite? Also would ground sausage be good in this as my Husband loves to go snowmobiling with his brother and They would love these!

    • Reply
      Chris Collins
      February 14, 2022 at 4:01 pm

      Hey Sheree! Marmite is a savoury food spread made from yeast extract. It’s a very acquired taste! Suede I think are a band? Unless you mean swede then that’s a type of root vegetable. I’ve never tried sausage in these so I couldn’t tell you how that’d turn out; I’d probably just try them as they are first time round then branch out after 🙂 Hope this helps! C.

      • Reply
        Sheree Hyde
        February 15, 2022 at 8:09 am

        5 stars
        Oh so marmite is the same as vegamite in Australia! My soon to be son in law from there tricked me into trying that! Tastes like liquid baby vitamins to me. Payback is a bitch…..so I intoduced him to Scotch bonnet peppers…Failure! He loved them, The boy isn’t right….However we love him and can’t wait for him to get home. So a swede is like a turnip? Thanks for answering me. I thought I knew everything about cooking at my age, 64. but I am loving learning new things! Your the best!

        • Reply
          Joan
          November 9, 2022 at 2:35 pm

          Marmite is not the same as Vegamite according to my British husband.

    • Reply
      Nicki
      July 31, 2022 at 6:24 pm

      In the USA you’d call swede rutabaga

    • Reply
      Joan
      November 9, 2022 at 2:34 pm

      Hi, Swede is turnip. Marmite is available in the British section of most food stores here in the USA

  • Reply
    Louise Denton
    October 26, 2021 at 12:36 pm

    Could I make the filling the day before, then fill the pastry when needed the next day. Going to try make pumpkin shaped pasties for Halloween. (Hopefully lol). And just one more question could these be cheese n marmite flavoured?

    • Reply
      Chris Collins
      October 26, 2021 at 5:20 pm

      I’d probably just prep the whole thing ahead of time, just making the filling might cause it to go mushy and be tricky to add the to pastry. Cheese and marmite is a great combo with puff pastry! I do it in my Puff Pastry Pinwheels.

  • Reply
    April
    October 14, 2021 at 8:56 am

    5 stars
    These are so delish, have made a few times. I usually add bacon and some onion salt as well when I’m cooking the onion. I pop the potato in the oven so I can just leave it for a bit without stirring.

    • Reply
      Chris Collins
      October 14, 2021 at 1:59 pm

      So happy to hear you enjoy the recipe, April 🙂

  • Reply
    Victoria
    September 9, 2021 at 6:43 pm

    Hi there! Do you think it would be okay to put scrambled eggs in the filling as a breakfast pasty?

    • Reply
      Chris Collins
      September 10, 2021 at 5:59 pm

      My fear is the egg would overcook and become rubbery. You could certainly give it a go with slightly undercooked scrambled egg! Flavour-wise I’m sure it’ll be great.

  • Reply
    NK
    June 20, 2021 at 12:20 am

    These were absolutely delicious…my family were shocked by how good they tasted. Left out the mustard (as I didn’t have any) and made my own pastry. I love a Greggs pasty…but this is so much better!

    • Reply
      Chris Collins
      June 22, 2021 at 8:54 pm

      That’s awesome to hear – with the homemade pastry and all!! Thanks so much for popping back and sharing your thoughts. C x

  • Reply
    carly
    May 21, 2021 at 12:12 pm

    5 stars
    Love this recipe, the pasties taste even better than Greggs!

    • Reply
      Chris Collins
      May 21, 2021 at 1:34 pm

      That’s a HUGE compliment as I love me some Greggs

  • Reply
    Jane
    March 21, 2021 at 6:08 am

    4 stars
    These bakes beautifully and tasted amazing. However next time I would boil the potatoes and not fry them as I found they took forever to soften and I ended up having to mash them down in the pan and steam them for a bit to make them soft. I did dice them very small too. Definitely recommend using a good quality tasty cheese too.

    • Reply
      Chris Collins
      March 21, 2021 at 3:28 pm

      Hi Jane, they do take a little while frying yes. But glad you enjoyed the recipe either way and thank you for the review! Chris x

  • Reply
    Kate
    January 31, 2021 at 8:36 pm

    5 stars
    Hi Chris..made them with pre-made puff pastry. First time with puff pastry. When I came to load the squares with filling, the pastry was sticky and gummy. Looked nothing like yours but they baked well and were delicious.
    Should I have kept the pastry in the fridge until ready to stuff?
    Thank you

    • Reply
      Chris Collins
      February 1, 2021 at 6:08 pm

      Hi Kate! Firstly that’s awesome to hear you enjoyed them and thanks so much for the review! Yes depending on how hot your kitchen is and how long you take to make these, the pastry can become gluey and tricky to work with. Just leave it in the fridge until needed like you suggested 🙂 Chris.x

  • Reply
    Kel
    January 25, 2021 at 4:28 am

    Could you add suede? We always make cornish pasties and love how the suede gives it another added flavour. Would you be able to add this as well as the potatoes?
    Your recipe looks delicious I’ve been hunting for a cheese & onion with potato recipe for ages.

    • Reply
      Chris Collins
      January 25, 2021 at 3:53 pm

      I don’t see why you couldn’t sub half the potato with swede! Haven’t tried it myself but you could always give it a go. Maybe try them as written first time round then go on to experiment. Either way I’d love to hear how you get on 🙂 Chris.x

  • Reply
    Galinda
    January 8, 2021 at 2:23 pm

    Tried this but added some finely chopped ham for extra flavor and protein – absolutely delish!

    • Reply
      Chris Collins
      January 8, 2021 at 2:48 pm

      Ooo yummy! Will have to give that a go myself 🙂 Chris.x

  • Reply
    Caroline
    December 21, 2020 at 8:04 pm

    5 stars
    Delicious. Had them full size and I’m now going to try making smaller ones for an appetizer.

    • Reply
      Chris Collins
      December 22, 2020 at 11:05 am

      Sounds like an awesome idea! 🙂

  • Reply
    Cara
    December 19, 2020 at 9:51 pm

    5 stars
    Love this recipe! Huge hit with the husband – have now been instructed to bake hordes for the freezer

    • Reply
      Chris Collins
      December 20, 2020 at 11:03 am

      Awesome to hear! Thanks so much for the review 🙂

  • Reply
    Carol
    October 23, 2020 at 7:30 am

    Never heard of these am cooking them now but had to add bacon for carnivore husband
    I live in regional NSW OZ and impossible to get a decent traditional pastie .My mother used to make the best but I’m time poor and cant be doing the whole shebang Im sure this will fill the gap.

    • Reply
      Chris Collins
      October 25, 2020 at 10:39 am

      Hi Carol – Hope they go down well!I think bacon will make a delicious addition

  • Reply
    Susan
    October 11, 2020 at 7:08 pm

    5 stars
    Brilliant recipe only made four pasties will have to double up next time as family said one was not enough I agree delicious thank you so much

    • Reply
      Chris Collins
      October 12, 2020 at 11:10 am

      That’s fantastic to hear! Thanks for popping back for a review 🙂

  • 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!

        • Reply
          Chris Collins
          June 14, 2020 at 3:07 pm

          Great to hear, Bee! 🙂

  • Reply
    Corina Cole
    April 8, 2020 at 6:11 pm

    5 stars
    I was meant to be back home in England this week and was looking forward to a cheese and onion pasty from Greggs….just made your recipe instead for lunch today and WOW Chris, you nailed it!! THANK YOU!!

    • Reply
      Chris Collins
      April 9, 2020 at 10:03 am

      Ahh thanks, Corina! So glad you enjoyed the recipe!! 🙂

  • Reply
    Joan
    April 7, 2020 at 8:32 pm

    5 stars
    Delicious and so easy to make …

    • Reply
      Chris Collins
      April 8, 2020 at 9:39 am

      Thanks, Joan! Glad they were enjoyed 🙂

  • Reply
    Berylw
    March 29, 2020 at 2:35 am

    5 stars
    I don’t know what a Greg’s one tastes like, – since I’ve lived in Canada for forty years, but I do enjoy cheese and onion pies. So Made these during our Covid 19 isolation – had to make do with what I had, used marble, strong cheddar and a bit of lancashire cheese, the fried spuds give them a great texure, great recipe thanks, will make again

    • Reply
      Chris Collins
      March 29, 2020 at 12:59 pm

      Glad to hear they went down well, Berylw! Thanks for popping back and leaving a review 🙂

  • Reply
    Mair
    February 18, 2020 at 9:01 pm

    5 stars
    Can you freeze these?

    • Reply
      Chris Collins
      February 19, 2020 at 10:45 am

      You’d be able to freeze pre-baking, then thaw over night in the fridge and bake as instructed (add a few mins on if they’re cooking straight from the fridge). I’ve never fully baked them and then frozen, but my instinct is that you’d be fine cooking from frozen (lower temp to 180C/356F so the outside doesn’t cook too much) or thaw and cook from there. Also make sure they cool before freezing. Hope this helps!

  • Reply
    Joanne
    January 18, 2020 at 3:12 pm

    5 stars
    Best I have tasted so easy to make

    • Reply
      Chris Collins
      January 18, 2020 at 3:31 pm

      Woo hoo! So glad they went down well, Joanne 🙂

  • Reply
    JOANNE
    January 8, 2020 at 10:09 am

    5 stars
    Fantastic, my son said best pasty ever.

    • Reply
      Chris Collins
      January 8, 2020 at 2:33 pm

      That’s awesome, Joanne! so glad they were enjoyed 🙂

  • Reply
    Bina
    November 16, 2019 at 4:04 pm

    5 stars
    Such a great recipe! I live in the US and was craving a pasty and my google search led me to your website. This is hands down the best I’ve ever had! Thank you! Can’t wait to try some more of your recipes.

    • Reply
      Chris Collins
      November 16, 2019 at 4:13 pm

      Hey Bina! That’s awesome to hear, so glad you loved it. Welcome to the site, very happy to have you here 🙂

  • Reply
    Annie
    October 17, 2019 at 3:18 pm

    5 stars
    OMGosh, easy & fabulous! Made twice so far because husband fell in love. 2nd time I fried potatoes in tiny amount of bacon grease for even more flavor, then added a small amount of everything bagel seasoning after egg wash, wow! Will make into smaller size for appetizers for company. Thank You

    • Reply
      Chris Collins
      October 17, 2019 at 3:24 pm

      So glad you love them, Annie! The everything bagel seasoning sounds fab, will have to give it a go 🙂

  • Reply
    Maree Sweet
    September 17, 2019 at 7:19 am

    5 stars
    Fantastic recipe Chris, thank you.

    • Reply
      Chris Collins
      September 19, 2019 at 10:18 am

      So glad you liked it, Maree 🙂

  • Reply
    Emily
    September 4, 2019 at 11:54 am

    5 stars
    Sooo good! Thank you. I’m pregnant and this recipe just satisfied a serious craving. I added salt and pepper and left out the parsley. Also chopped the onion rather than grating because I wasn’t concentrating but they were perfect and so simple.

    • Reply
      Chris Collins
      September 4, 2019 at 12:47 pm

      That’s so awesome to hear, Emily! Thanks for coming back and sharing your feedback 🙂

  • Reply
    Sherry
    July 10, 2019 at 6:44 pm

    Can’t wait to try. Is that white cheddar you use? Looks white in the video.

    • Reply
      Chris Collins
      July 10, 2019 at 8:44 pm

      Yup, white cheddar 🙂

  • Reply
    JAIA
    June 9, 2019 at 12:58 pm

    5 stars
    These were delicious! Thank you for an easy and tasty recipe. My husband and I loved them and will definitely make them again. I would probably up the seasoning next time for more flavour but overall they were amazing.

    • Reply
      Chris Collins
      June 10, 2019 at 10:56 am

      That’s awesome to hear! Thanks for coming back and leaving your feedback 🙂

  • Reply
    Linda McKinney
    April 1, 2019 at 1:40 am

    5 stars
    Wow! These are fantastic! I had leftover filling and used it for a breakfast side to scrambled eggs today. I like things spicy so I added jalapeños to the filling and also laid some bacon on top. The jalapeños were a great addition, but the bacon was not. Won’t add it next time and there will definitely be a next time. Thanks you for such a great recipe!!

    • Reply
      Chris
      April 1, 2019 at 11:13 am

      That’s so great to hear, Linda! I’ll definitely give it a go with jalapenos soon, I love them with pretty much everything!!

  • Reply
    Anna Hettick
    January 15, 2019 at 5:23 pm

    5 stars
    Putting these babies on my menu! They look ridiculously delicious and perfect for lunch all week!!!

    • Reply
      Chris
      January 16, 2019 at 5:11 pm

      So good for lunch! 🙂

  • Reply
    Beth Neels
    January 15, 2019 at 4:13 pm

    5 stars
    I so wish I had one of those right now, if not the whole pile of them! I love the fact that you browned the potatoes first! So much better!

    • Reply
      Chris
      January 16, 2019 at 5:11 pm

      Haha, I think I did eat the whole pile!!

  • Reply
    Amy
    January 15, 2019 at 4:06 pm

    5 stars
    I agree! You have me sold. That flaky pastry is swoon worthy.

    • Reply
      Chris
      January 16, 2019 at 4:57 pm

      You can’t beat puff pastry right!?

  • Reply
    krissy
    January 15, 2019 at 3:57 pm

    5 stars
    OMG these look incredible! i will be adding them to my appetizer list for an upcoming party! yahoo!

    • Reply
      Chris
      January 16, 2019 at 4:57 pm

      Amazing! Enjoy! 🙂

  • Reply
    kim
    January 15, 2019 at 3:50 pm

    5 stars
    Such a pretty comforting recipe! I love the looks of this and can’t wait to give it a try!

    • Reply
      Chris
      January 16, 2019 at 4:56 pm

      Enjoy! 🙂

  • Reply
    Caroline
    January 15, 2019 at 3:18 pm

    5 stars
    I remember having a Greggs near my school more years ago than I’d like to think – we would sometimes go there for lunch and I think I remember the pasties you mean. These definitely look and sound a lot better though, and so comforting!

    • Reply
      Chris
      January 16, 2019 at 11:22 am

      Ah that’s so awesome! Cheese and onion pasties are always my go-to choice there. I just decided to take it too far and whack in some potato too

  • Reply
    Simonette Lubbe
    January 15, 2019 at 3:30 am

    oh wow, these look soooooooo good

    • Reply
      Chris
      January 16, 2019 at 11:13 am

      Thanks Simonette! 🙂

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