Cheese and Onion Pasties {Greggs Style}

Four delicious homemade cheese and onion pasties on a baking tray, golden brown and straight out of the oven.

4.93 from 54 votes

Cheese and Onion Pasties {Greggs Style}

These homemade Cheese and Onion Pasties are the perfect answer to a picnic treat, a quick lunch or a buffet side. SO easy and totally comforting and delicious, this recipe is inspired by our favourite British high street bakery classic.

Prep Time5

Cook Time40

Total Time45

Course: Lunch, Main Course, Snack

Cuisine: Family Food

Servings:

Author: Sarah Rossi

Ingredients

400 g Potatoes Peeled and cut into small cubes
30 g Salted butter
2 Large onions Peeled and finely chopped
125 g Strong cheddar Grated
375 g Puff pastry
Salt and freshly ground black pepper

Metric - Imperial

Instructions

Boil the potatoes in a large pan of salted water for 15-20 minutes until soft.
While the potatoes are cooking, melt the butter in a small frying pan and gently fry the onions for 5-10 minutes until soft and transparent. Try not to let them get too much brown colour.
Preheat the oven to 200℃ fan/220℃/Gas Mark 7/400F fan.
When the potatoes are cooked, drain them and add the onions (and any butter left in the bottom of the pan), along with the cheese and plenty of salt and pepper. Mash well and allow to cool.
Roll out the puff pastry and cut into 8 rectangles.
Share the potato mixture across 4 of them. Brush around the edges with beaten egg and sit the other 4 ‘lids’ on top.
Seal the edges using a fork and brush the top with the remaining egg.
Place on a baking sheet lined with baking paper/parchment (or use the sheet that the puff pastry came on).
Bake for 15-20 minutes until very golden.

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Notes

Pastry: Remove this from the fridge at least 10 minutes before you want to use it so it doesn’t crack.

Allow filling to cool: Give yourself a little extra time to allow the mash filling to cool down well before you try to handle it. If it's too hot, the pastry may melt and be tricky to handle.

Seal pastry parcels firmly: Make sure you really press down that fork to seal the pasties so they don’t open up in the oven,

Baking paper: Be sure to use this and NOT greaseproof. They’re different and greaseproof sticks. You can use the sheet that the pastry is wrapped in.

Nutrition