I missed Greggs’ Cheese and Onion Pasties during lockdown. Here’s my version. No, not an exact replicas … but it satisfied an “itch”, and was good eating!
A sheet of ready-rolled puff pastry (375g) will make 4 good-sized pasties – or 6 smaller ones. But, honestly, who wants a daintier pasty?
Ingredients
- 1 packet ready-rolled puff pastry (they’re 375g around me)
- 1 large potato, or equivalent; about 250g/8oz
- 1 large onion, or equivalent
- mature Cheddar – 250g/8oz
- seasoning – salt and black pepper obviously. Additional options …
- ½ tsp English mustard, with ½ tsp dried parsley
- ½ tsp paprika, or smoked paprika
- salt and black pepper
- a bit of “sauce/space filler” … I used a couple of generous tablespoons of soured cream; from other folks’ recipes, the same amount of milk, cream, or cream cheese would work.
- 1 beaten egg
Method 1
- Peel and cube the potato(s), and set on the stove to boil. When they are tender, drain well … and mash. Don’t add butter or milk to mash the potato – they come in later. Set aside to cool down a bit.
- Skin and chop the onion(s) quite fine, and fry gently in butter until they are soft and translucent … but not yet colouring. Allow to cool a little, and add to the potatoes.
- Preheat the oven to 200°C/400°F/Gas Mark 6 (Moderately hot)
- Roll the pastry – I fold it in half, and roll out to the thickness I want.
- Add the cheese, seasonings, and the soured cream/cream/milk/cream cheese, and mix well.
- Cut the pastry into 4 or 6. Place a dollop of filling on each piece. Dampen the edges with water, fold the pastry over. Seal the edges, first with your fingers, then with a fork.
- Brush the top of the pasties with your beaten egg, and place them on a lightly greased baking sheet.
- Bake for 15-20 minutes, until the pasties are golden brown.
Gavin cooks 