recipe from the theme Loved Leftovers
Cheese and Potato Pasties
- 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.