Cheese/ Lunch

Potato, Cheese and Onion Pasties

January 14, 2019 (Last Updated: December 10, 2019) 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

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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!
5 from 16 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


  • 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 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!


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  • Reply
    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
    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
    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
    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
    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
    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
    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
    July 10, 2019 at 6:44 pm

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

  • Reply
    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
      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
      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
      January 16, 2019 at 5:11 pm

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

  • Reply
    January 15, 2019 at 4:06 pm

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

    • Reply
      January 16, 2019 at 4:57 pm

      You can’t beat puff pastry right!?

  • Reply
    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
      January 16, 2019 at 4:57 pm

      Amazing! Enjoy! 🙂

  • Reply
    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
      January 16, 2019 at 4:56 pm

      Enjoy! 🙂

  • Reply
    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
      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
      January 16, 2019 at 11:13 am

      Thanks Simonette! 🙂

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