Cheese pouring out of greggs copycat cheese and onion pasty
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5 from 12 votes

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!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Lunch
Cuisine: British
Servings: 4
Calories: 753kcal
Author: Chris Collins

Ingredients

  • 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.

Video

Nutrition

Serving: 1Pasty | Calories: 753kcal | Carbohydrates: 54.53g | Protein: 20.14g | Fat: 50.8g | Saturated Fat: 15.425g | Polyunsaturated Fat: 18.875g | Monounsaturated Fat: 12.554g | Trans Fat: 0.442g | Cholesterol: 236mg | Sodium: 515mg | Potassium: 501mg | Fiber: 3.5g | Sugar: 3.44g | Vitamin A: 1450IU | Vitamin C: 19.8mg | Calcium: 320mg | Iron: 3.8mg