Cheese and Potato Pasties


A few left-overs in the fridge was all I had, so I made these one night when I had barely anything else in the refrigerator.

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recipe from the theme Loved Leftovers

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Cheese and Potato Pasties

I literally made these one night when I had barely anything in the fridge other than a few left overs and the result was a delicious meal that the whole family enjoyed – a budget recipe for sure.
Cook Time 30 minutes
Total Time 30 minutes


  • 50 gr butter
  • 1 onion chopped
  • 4-5 white potatoes peeled and diced into 1cm cubes
  • 200 gr ature cheddar cheese grated
  • 2-3 tbsp double cream


    You can use shop bought shortcrust pastry but this is super quick and simple too.

    • 300 gr plain flour
    • 200 gr very cold butter cubed
    • 2 eggs beaten
    • 40 ml milk
    • 2 tsp white wine vinegar
    • 1 tsp salt
    • 1 egg to egg wash prior to cooking


    • Start by making the pastry. Place the flour and salt in a bowl and add in the cubed butter. Rub the butter and flour between your fingers until you have what resembles fine bread crumbs.
    • Add in the eggs, vinegar and milk and stir with a knife until the dough starts to come together.
    • Bring the dough together with your hands and form into a disc. Flatten it and wrap in cling film and place in the fridge for 30 minutes.
    • Now to make the filling. Melt the butter in a wide bottom pan and add in the onion. Cover and cook for around 15 minutes until softened.
    • Add in the diced potato and continue to cook for a further ten minutes.
    • Pour into a bowl and allow to cool.
    • Preheat the oven to 180oc.
    • Once the pastry has rested and the filling is cooled, roll out the pastry on a floured surface to around 5mm thickness.
    • I used a glass mixing bowl to cut around using a knife to create my circles of pastry.
    • Place the pastry circles onto a baking tray and brush the edges with the beaten egg.
    • Add the cream and cheese to the cooled onion and potato mixture and season well with salt and pepper.
    • Spoon some of the mixture onto one half of the pastry, then fold the other half over.
    • I used a fork to press the edges together.
    • Brush the pasty all over with the beaten egg then make couple of small slices on the top to enable steam to escape during cooking.
    • Place in the oven for 25-30 minutes until golden.
    • Serve with a green salad.
    Course: Main Course, Side Dish, Snack
    Cuisine: British
    Keyword: Leftovers, Pasties, Quick & Easy

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    Please let me know how it turned out for you! Leave a comment below and tag @HomeCookingWithJulieNeville on Instagram and hashtag it #CookingLikeJulie.

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