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    Irish Pasties Recipe: Delicious Irish Pasty Recipes

    September 20, 2023

    IRISH PASTIES RECIPE: DELICIOUS IRISH PASTY RECIPES

    This recipe for Irish pasties is perfect for any day (or St Patrick’s day). Similar to Cornish pasties, but with their own spin, this delicious pastie supper will become a staple in your kitchen in no time.

    Irish Pasties Recipe: Delicious Irish Pasty Recipes

    Pasties are such a fabulous food because they are filled with hearty ingredients and are encased with pie crusts. There are different ways to make them and I love them so much that I have recipes for cheese and onion pasties, a vegetarian pasty recipe, gluten free pasty, and pumpkin pasties (as well as how to reheat and make frozen pasties). I just love them. When I heard that Irish pasties existed, I knew I had to make those as well. From the information I could gather, Irish pasties are more traditionally found in northern Ireland, have either ground beef or corn beef in them, which separates them from the traditional Cornish pasty. The thing is, my household is pescatarian, so, I have therefore subbed out the beef for a plant-based meat. I hope everyone in Ireland and Northern Ireland will forgive me! Let’s make my version of a Traditional Northern Irish pasty. 

    History of Irish Pasties

    Irish pasties, also known as Irish meat pies, a hand-held pie, or simply “pasties,” have a long history and are a traditional savory dish in Irish cuisine. While their exact origin is not definitively documented, they are believed to have evolved as a convenient and practical meal for Irish miners and laborers during the 18th and 19th centuries.

    The key characteristics and historical context of Irish pasties are as follows:

    1. Miner’s Lunch: Irish pasties were originally popularized in the mining regions of Ireland, particularly in counties like Cornwall and Dublin. Miners needed a portable and hearty meal that could withstand the harsh conditions of the mines, and pasties fit the bill perfectly.
    2. Filling: Traditional Irish pasties typically contain a savory filling made from diced or minced meat (such as beef or lamb), potatoes, onions, and sometimes additional vegetables like carrots or turnips. Seasonings like salt, pepper, and herbs are used to flavor the filling.
    3. Pastry: The pastry used for Irish pasties is often a simple and sturdy shortcrust pastry. This pastry was ideal for protecting the filling and keeping it warm until mealtime.
    4. Half-Moon Shape: Irish pasties are typically folded into a distinctive half-moon shape (half circles). This design made them easy to handle and eat without utensils, a crucial feature for miners working in remote locations.
    5. Baking: The pasties were baked until the pastry became golden brown and crisp, creating a protective shell around the filling.
    6. Portable and Nutritious: Irish pasties were not only filling and convenient but also nutritious, providing the miners with sustenance and energy during their demanding workdays.

    It’s worth noting that while Irish pasties share similarities with other regional pasty traditions, such as the Cornish pasty in Cornwall (also originally linked to Cornish miners), they have their own unique characteristics and regional variations.

    Today, Irish pasties remain a popular comfort food and street food in Ireland. They are enjoyed not only for their historical significance but also for their delicious and satisfying flavor. You can find them in bakeries, pubs, and at various events throughout Ireland, and they continue to be a beloved part of Irish culinary heritage.

    WHY SHOULD YOU MAKE THese irish pasties?

    It is such a great meal! This is a really good pasty recipe in that it has a bunch of flavor and is super easy to make! The filling is a really rich filling and it leaves you completely sated! Plus, who doesn’t love a bit of international flavor in their kitchen?

    Irish Pasties Recipe: Delicious Irish Pasty Recipes

    TIPS AND TRICKS

    For best results always follow the recipe card

    Even though my recipes are gluten free, I am not a vegan baker. Therefore, if you do try to make these little pasties vegan, you would need to use a vegan cheese, omit the egg (or find an egg substitute), and find a dairy free substitute for your crust. If you do decide to try it as a vegan recipe, let me know in the comments how it goes!

    If you want to try to make this more like a pub food, you can deep fry the pasty and serve it with french fries!

    You can add any kind of savory meat (or faux meat) that you would like. 

    WHAT EQUIPMENT DO YOU NEED?

    Baking Tray (or baking sheet)
    Rolling pin (or a taco press)
    parchment paper (or wax paper)
    Large bowl
    Food processor

    INGREDIENTS FOR GLUTEN FREE PASTIES

    ingredients for irish pasties

    Onion: the onion mixture in this recipe is so delicious from the caramelization of the onions
    Cheddar Cheese: a classic cheese, I use a mature cheddar cheese to really enhance the flavor of the cheese mixture. Aged cheddar is a delicious cheese and it is hard to beat in a pasty.
    Fresh Thyme: Such a great flavor that brings out the cheesy filling
    Gluten free all purpose flour: (make sure to use one with xanthan gum). This is if you want to make your own pastry and make it gluten free. You can use whatever pie dough you like for this recipe. 
    Butter: Butter is used in the crust. Make sure you are not using room temperature butter, you need very cold butter.
    Egg: Egg is used in our recipe twice. Once in the crust and once as an egg wash that goes on top of the pasty prior to being baked.
    Water: A bit of water goes into our pie dough to help it come all together
    Garlic Bouillon: Roasted garlic bouillon is a great source of flavor to savoury fillings and that is just as true in this recipe.
    Black Pepper & Salt: Seasoning is always key to cooking!
    Oil: To help fry the onions 
    Cold Water: for our pie dough if you want to make my gluten free pastry dough. 
    Leek: Leek is a great vegetable and adds some great flavor to the pasty
    Carrot: Carrots are sweet by nature and sweeten the dish
    Rutabaga: A great root vegetable, it makes for a fantastic pasty filling
    Dijon Mustard: For some extra flavor
    Beyond Meat: As stated above, I live in a household where we don’t eat meat. To keep the spirit of the Irish pasties, I have subbed in plant-based meat but you are welcome to use ground beef or corn beef. Just cook those according to their instructions.

    HOW DO YOU MAKE Irish pasties ? 

    First you are going to make your dough: Add the flour, cold butter that is cubed, egg, and 1-2 teaspoon of cold water into your food processor. Blend until it comes together to form a dough. Place in the fridge after you have covered with plastic wrap to preserve it. 
    To make your filling:  Cut up the potatoes. Place them in a pot and fill it with water. Salt your water, it will help add flavor to the food. Boil until soft.
    Saute Onion: Slice the onions. You can keep them longer (as if making caramelized onions) or dice them to ensure that each pasty will have plenty of onion. On medium heat, heat around 2-3 tablespoons of canola oil in a pan, and place the onions in. Allow them to turn golden brown. Set Aside.
    Cook the sausage meat: follow the instructions on the package and once the sausage is cooked, set aside.
    Sauté the carrot and leek: in the mustard with a teaspoon of oil. Once soft, add to the onions. Then add the boiled potatoes allow it to start to come together to form a sort of mash. 
    Add the thyme: add the 2 tablespoons of fresh time, and continue to stir. Begin to season with garlic bouillon, salt, and pepper (do one pinch of salt at a time). Stir to make sure it is incorporated.  Once you feel the flavor is balanced, add the 1 cup of cheddar cheese to the potato mixture. Once the filling has come together, add the sausage, and set it aside so it can cool until the point where it is lukewarm. You can transfer it to a large mixing bowl or keep it in the pan that you cooked it in. 
    Putting them together: Heat your oven to 350°F. This recipe can make 8-9 small pasties or if you wish to make large pasties, it will likely make 3 or 4. 
    To make your pie crust for your gluten free pasties, you can do this one of two ways.
    Take two piece of parchment paper, then take a ball of dough and place it between them. Use your rolling pin to roll it out until it is the size of a corn tortilla. 
    On a taco press, take two pieces of parchment paper, and place a ball of pie dough between them. Press down, and do this until it is the size of a corn tortilla. You will want pastry circles.
    Once it is the size you want: scoop in the filling. Place it in the center of the dough in a line going across. Put enough filling but make sure you do not add too much filling, you do not want the pasty to pop open while it is baking. Fold the dough over, and crimp the dough along the edges of the pastry. Do this until all of the filling and dough is gone. 
    Once the pasties are assembled: place the pasties onto a prepared baking sheet ) on baking sheets lined with parchment paper). Slit holes onto the top of each gluten free pasty to ensure that air can properly escape while baking. Now, take a beaten egg and brush the egg mixture onto the top of each pasty. Cut small slits on the top of each pasty. Place in the preheated oven and bake for 25-30 minutes or until golden brown. When removed from the oven, allow them to sit for a few minutes. You do not want to burn your tongue when you bite into them

    potatoes and onions
    Peel the rutabaga and chop it along with the potatoes, place in a pot and fill with water. Boil until they are soft.
    onions in pan
    Slice your onions and place 2 tablespoon of oil into your pan on medium heat and sauté the onions.
    broken down cooked sausage in a pot
    Cook the sausage and set aside
    leeks and carrots
    After they are sautéd, move them to a bowl while you sauté the leek and carrot.
    carrots leeks and mustard
    Add the mustard
    cheese in pasty filling
    Once your potatoes and rutabaga are soft, drain and place in the pain with the onions, carrot, and leek. Add the cheese. Season with garlic bouillon, salt and pepper.
    sausage in pasty filling
    Add the sausage and fold it in
    pastry dough in food processor
    Make your pastry dough
    dough between parchment paper
    In a taco press (or between two pieces of parchment paper) press a dough ball together
    tortilla press
    Press or roll out until it is the size you want
    pastry dough between parchment paper
    It should look like this
    pasty filling on dough
    Place filling in the middle of the circle
    Irish Pasties Recipe: Delicious Irish Pasty Recipes
    Fold over. Crimp the edges. Brush with egg wash, slit an air hole, and bake
    Irish Pasties Recipe: Delicious Irish Pasty Recipes
    Bake until golden brown

    HOW TO STORE THESE irish PASTIES?

    If you want to keep them in the fridge for a few days you can if you store them in an airtight container. If you want to freeze these pasties that is a great option. I have instructions here as to how to cook frozen pasties. Place them in a freezer bag, mark the date on them, and they will keep for up to 3 months. 

    LEAVE A RATING AND REVIEW!

    Did you love this recipe? If you did, let me know! And let others know too by leaving a comment and star rating. Reviews are incredibly useful in helping other people find my site and make my recipes. Thank you so much!
    Laura 

    Check out more fun recipes below

    • IRISH PASTIES RECIPE: DELICIOUS IRISH PASTY RECIPES
      Irish Pasties Recipe: Delicious Irish Pasty Recipes
    • VEGETARIAN PASTY RECIPE: CORNISH PASTIES RECIPE
      Vegetarian Pasty Recipe: Cornish Pasties Recipe
    • CHEESE AND ONION PASTY RECIPE: VEGETARIAN PASTIES
      Cheese and Onion Pasty Recipe: Vegetarian Pasties
    • How To Cook Frozen Pasties: Cooking Pasty Instructions
      How To Cook Frozen Pasties: Cooking Pasty Instructions
    IRISH PASTIES RECIPE: DELICIOUS IRISH PASTY RECIPES

    Irish Pasties Recipe: Delicious Irish Pasty Recipes

    Laura Sirkovsky-Kauffman
    This recipe for Irish pasties is perfect for any day (or St Patrick’s day). Similar to Cornish pasties, but with their own spin, this delicious pastie supper will become a staple in your kitchen in no time
    5 from 3 votes
    Print Recipe Pin Recipe
    Calories 2520 kcal

    Equipment

    • 1 Food Processor
    • 1 Large Bowl
    • 1 Baking Tray
    • 1 Rolling Pin
    • 1 Parchment Paper

    Ingredients
      

    • 5 Potatoes
    • 1 Carrot
    • 1 Onion
    • 1 Cup Cheddar Cheese Aged Cheddar
    • 2 tablespoon Fresh Thyme
    • 4 Sausage Beyond Meat
    • 1 teaspoon Garlic Bouillon
    • 1 Rutabaga
    • 1 ⅕ Gluten Free Flour I use Cup4Cup- For Crust
    • 8 tablespoon Butter For Crust
    • 2 Large Eggs One for crust, one for egg wash
    • 1 Cup Leeks
    • 1 tablespoon Dijon Mustard

    Instructions
     

    • First you are going to make your dough: Add the flour, cold butter that is cubed, egg, and 1-2 teaspoon of cold water into your food processor. Blend until it comes together to form a dough. Place in the fridge after you have covered with plastic wrap to preserve it. 
    • To make your filling:  Cut up the potatoes. Place them in a pot and fill it with water. Salt your water, it will help add flavor to the food. Boil until soft.
    • Saute Onion: Slice the onions. You can keep them longer (as if making caramelized onions) or dice them to ensure that each pasty will have plenty of onion. On medium heat, heat around 2-3 tablespoons of canola oil in a pan, and place the onions in. Allow them to turn golden brown. Set Aside.
    • Cook the sausage meat: follow the instructions on the package and once the sausage is cooked, set aside.
    • Sauté the carrot and leek: in the mustard with a teaspoon of oil. Once soft, add to the onions. Then add the boiled potatoes allow it to start to come together to form a sort of mash. 
    • Add the thyme: add the 2 tablespoons of fresh time, and continue to stir. Begin to season with garlic bouillon, salt, and pepper (do one pinch of salt at a time). Stir to make sure it is incorporated.  Once you feel the flavor is balanced, add the 1 cup of cheddar cheese to the potato mixture. Once the filling has come together, add the sausage, and set it aside so it can cool until the point where it is lukewarm. You can transfer it to a large mixing bowl or keep it in the pan that you cooked it in. 
    • Putting them together: Heat your oven to 350°F. This recipe can make 8-9 small pasties or if you wish to make large pasties, it will likely make 3 or 4. 
    • To make your pie crust for your gluten free pasties, you can do this one of two ways.Take two piece of parchment paper, then take a ball of dough and place it between them. Use your rolling pin to roll it out until it is the size of a corn tortilla. On a taco press, take two pieces of parchment paper, and place a ball of pie dough between them. Press down, and do this until it is the size of a corn tortilla. You will want pastry circles.
    • Once it is the size you want: scoop in the filling. Place it in the center of the dough in a line going across. Put enough filling but make sure you do not add too much filling, you do not want the pasty to pop open while it is baking. Fold the dough over, and crimp the dough along the edges of the pastry. Do this until all of the filling and dough is gone. 
    • Once the pasties are assembled: place the pasties onto a prepared baking sheet ) on baking sheets lined with parchment paper). Slit holes onto the top of each gluten free pasty to ensure that air can properly escape while baking. Now, take a beaten egg and brush the egg mixture onto the top of each pasty. Cut small slits on the top of each pasty. Place in the preheated oven and bake for 25-30 minutes or until golden brown. When removed from the oven, allow them to sit for a few minutes. You do not want to burn your tongue when you bite into them

    Nutrition

    Calories: 2520kcalCarbohydrates: 257gProtein: 70gFat: 142gSaturated Fat: 83gPolyunsaturated Fat: 8gMonounsaturated Fat: 36gTrans Fat: 4gCholesterol: 726mgSodium: 1942mgPotassium: 6537mgFiber: 40gSugar: 38gVitamin A: 16852IUVitamin C: 351mgCalcium: 1340mgIron: 17mg
    Love this recipe?Mention @siftrva or tag #siftrva!

    Vegetarian Pasty Recipe: Cornish Pasties Recipe

    September 20, 2023

    VEGETARIAN PASTY RECIPE: CORNISH PASTIES RECIPE

    This vegetarian pasty recipe is based on the traditional Cornish pasty but instead of using meat focuses on root vegetables is packed full of great flavour. 

    I love pasties! I have made a gluten free pasty (based on a classic Cornish pasty), pumpkin pasty, and cheese and onion pasty (which all of are also vegetarian pasties!). These are my homage to vegetarian Cornish pasties! We were lucky enough when we visited Cornwall to try a bunch of different pasty fillings (we did only vegetable pasties) and it made me want to make my own Cornish pasty recipe. Pasties have become some of our favorite recipes, and after you try them, you’ll be making traditional Cornish pasties (or your own versions) in no time! 

    WHAT IS THE HISTORY OF PASTIES?

    The history of Cornish pasties dates back to the 17th century when they were commonly eaten by Cornish miners and workers as a portable and hearty meal. The thick crimped edge was designed as a handle so that the miners could hold the pasty with dirty hands and discard the crimped edge afterward, minimizing waste.

    Vegetarian Pasty Recipe: Cornish Pasties Recipe

    WHY SHOULD YOU MAKE THIS vegetarian PASTY RECIPE?

    It is such a great meal! This is a really good pasty recipe in that it has a bunch of flavor and is super easy to make! The vegetable filling is a really rich filling (despite there being no neat) Plus it is gluten free and vegetarian pasties means that you can serve almost any guest and have it sorted!

    TIPS AND TRICKS

    For best results always follow the recipe card

    Even though my recipes are gluten free, I am not a vegan baker. Therefore, if you do try to make these little pasties vegan, you would need to use a vegan cheese, omit the egg (or find an egg substitute), and find a dairy free substitute for your crust. If you do decide to try it as a vegan recipe, let me know in the comments how it goes!

    If you want to brighten up their presentation, serve with some fresh parsley.

    WHAT EQUIPMENT DO YOU NEED?

    Baking Tray (or baking sheet)
    Rolling pin (or a taco press)
    parchment paper (or wax paper)
    Large bowl
    Food processor

    INGREDIENTS FOR vegetarian PASTIES

    Vegetarian Pasty Recipe: Cornish Pasties Recipe

    Onion: the onion mixture in this recipe is so delicious from the caramelization of the onions
    Cheddar Cheese:
     a classic cheese, I use a mature cheddar cheese to really enhance the flavor of the cheese mixture. Aged cheddar is a delicious cheese and it is hard to beat in a pasty.
    Fresh Thyme: 
    Such a great flavor that brings out the cheesy filling
    Gluten free all purpose flour: (make sure to use one with xanthan gum). 
    This is if you want to make your own pastry and make it gluten free. You can use whatever pie dough you like for this recipe. 
    Butter: 
    Butter is used in the crust. Make sure you are not using room temperature butter, you need very cold butter.
    Egg: 
    Egg is used in our recipe twice. Once in the crust and once as an egg wash that goes on top of the pasty prior to being baked.
    Water: 
    A bit of water goes into our pie dough to help it come all together
    Garlic Bouillon:
     Roasted garlic bouillon is a great source of flavor to savoury fillings and that is just as true in this recipe.
    Black Pepper & Salt: 
    Seasoning is always key to cooking!
    Oil: 
    To help fry the onions 
    Cold Water: for our pie dough if you want to make my gluten free pastry dough. 
    Leek: Leek is a great vegetable and adds some great flavor to the pasty
    Carrot: Carrots are sweet by nature and sweeten the dish
    Rutabaga: A great root vegetable, it makes for a fantastic pasty filling
    Dijon Mustard: For some extra flavor

    HOW DO YOU MAKE THIS Vegetarian PASTY RECIPE? 

    First you are going to make your dough: Add the flour, cold butter that is cubed, egg, and 1-2 teaspoon of cold water into your food processor. Blend until it comes together to form a dough. Place in the fridge after you have covered with plastic wrap to preserve it. 
    To make your filling:  Cut up the potatoes. Place them in a pot and fill it with water. Salt your water, it will help add flavor to the food. Boil until soft.
    In the meantime, slice your onions: You can keep them longer (as if making caramelized onions) or dice them to ensure that each pasty will have plenty of onion. On medium heat, heat around 2-3 tablespoons of canola oil in a pan, and place the onions in. Allow them to turn golden brown. Set Aside.
    Sauté the carrot and leek: in the mustard with a teaspoon of oil. Once soft, add to the onions. Then add the boiled potatoes allow it to start to come together to form a sort of mash. 
    Add the thyme: add the 2 tablespoons of fresh time, and continue to stir. Begin to season with garlic bouillon, salt, and pepper (do one pinch of salt at a time). Stir to make sure it is incorporated.  Once you feel the flavor is balanced, add the 1 cup of cheddar cheese. Once the filling has come together, set it aside so it can cool until the point where it is lukewarm. You can transfer it to a large mixing bowl or keep it in the pan that you cooked it in. 
    Putting them together: Heat your oven to 350°F. This recipe can make 8-9 small pasties or if you wish to make large pasties, it will likely make 3 or 4. 
    To make your pie crust for your gluten free pasties, you can do this one of two ways.
    Take two piece of parchment paper, then take a ball of dough and place it between them. Use your rolling pin to roll it out until it is the size of a corn tortilla. 
    On a taco press, take two pieces of parchment paper, and place a ball of pie dough between them. Press down, and do this until it is the size of a corn tortilla. You will want circles of pastry.
    Once it is the size you want: scoop in the filling. Place it in the center of the dough in a line going across. Make sure you do not add too much filling, you do not want the pasty to pop open while it is baking. Fold the dough over, and crimp the dough along the edges of the pastry. Do this until all of the filling and dough is gone. 
    Once the pasties are assembled: place the pasties onto a prepared baking sheet )on baking sheets lined with parchment paper). Slit holes onto the top of each gluten free pasty to ensure that air can properly escape while baking. Now, take a beaten egg and brush the egg mixture onto the top of each pasty. Place in the preheated oven and bake for 25-30 minutes or until golden brown. When removed from the oven, allow them to sit for a few minutes. You do not want to burn your tongue when you bite into them. 

    potato and rutabaga in pot
    Peel the rutabaga and chop it along with the potatoes, place in a pot and fill with water. Boil until they are soft.
    onion in pan
    Slice your onions and place 2 tablespoon of oil into your pan on medium heat and sauté the onions.
    carrot and leek in a pan
    After they are sauteed, move them to a bowl while you sauté the leek and carrot.
    carrot leek mustard
    Add the mustard
    pasty filling with cheese
    Once your potatoes and rutabaga are soft, drain and place in the pain with the onions, carrot, and leek. Add the cheese. Season with garlic bouillon, salt and pepper.
    vegetarian pasty filling
    Cook down and season to your taste until it becomes a bit mushy. Once it is done, set aside.
    pastry dough in a food processor
    Make your pastry dough
    dough between parchment paper
    In a taco press (or between two pieces of parchment paper) press a dough ball together
    tortilla press
    Press or roll out until it is the size you want
    flat pastry dough
    It should look like this
    filling on pastry
    Place filling in the middle of the circle
    Vegetarian Pasty Recipe: Cornish Pasties Recipe
    Fold over
    Vegetarian Pasty Recipe: Cornish Pasties Recipe
    Crimp the edges. Brush with egg wash, slit an air hole, and bake
    Vegetarian Pasty Recipe: Cornish Pasties Recipe
    Bake until golden brown

    When you are finished making these, make my gluten free sausage rolls recipe.

    HOW TO STORE THese vegetarian pasties?

    If you want to keep them in the fridge for a few days you can if you store them in an airtight container. If you want to freeze these pasties that is a great option. I have instructions here as to how to cook frozen pasties. Place them in a freezer bag, mark the date on them, and they will keep for up to 3 months. 

    LEAVE A RATING AND REVIEW!

    Did you love this recipe? If you did, let me know! And let others know too by leaving a comment and star rating. Reviews are incredibly useful in helping other people find my site and make my recipes. Thank you so much!
    Laura 

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    VEGETARIAN PASTY RECIPE: CORNISH PASTIES RECIPE

    Vegetarian Pasty Recipe: Cornish Pasties Recipe

    Laura Sirkovsky-Kauffman
    This vegetarian pasty recipe is based on the traditional Cornish pasty but instead of using meat focuses on root vegetables and is packed full of great flavour. 
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 1 hour hr
    Cook Time 30 minutes mins
    Total Time 1 hour hr 30 minutes mins
    Course Dinner, lunch, Snack
    Cuisine British, Cornish, UK
    Servings 4
    Calories 830 kcal

    Equipment

    • 1 Baking Tray
    • 1 Rolling pin (or a taco press)
    • 1 parchment paper (or wax paper)
    • 1 Large Bowl
    • 1 Food Processor If you are making crust
    • 1 pan

    Ingredients
      

    • 5 Potatoes
    • 1 Carrot
    • 1 Rutabaga
    • 1 Cup Leeks Chopped
    • 1 teaspoon Garlic Bouillon
    • 1 Cup Cheddar Cheese Use an aged cheddar
    • 2 tablespoon Fresh Thyme
    • 1 tablespoon Dijon Mustard
    • 2 tablespoon Oil I use Canola
    • 8 tablespoon Butter Cold- for crust
    • 2 Large Eggs one for crust, one for egg wash
    • 1 ½ Cup Gluten Free Flour I use Cup4Cup

    Instructions
     

    • First you are going to make your dough: Add the flour, cold butter that is cubed, egg, and 1-2 teaspoon of cold water into your food processor. Blend until it comes together to form a dough. Place in the fridge after you have covered with plastic wrap to preserve it. 
    • To make your filling:  Cut up the potatoes. Place them in a pot and fill it with water. Salt your water, it will help add flavor to the food. Boil until soft.
    • In the meantime, slice your onions: You can keep them longer (as if making caramelized onions) or dice them to ensure that each pasty will have plenty of onion. On medium heat, heat around 2-3 tablespoons of canola oil in a pan, and place the onions in. Allow them to turn golden brown. Set Aside.
    • Sauté the carrot and leek: in the mustard with a teaspoon of oil. Once soft, add to the onions. Then add the boiled potatoes allow it to start to come together to form a sort of mash. 
    • Add the thyme: add the 2 tablespoons of fresh time, and continue to stir. Begin to season with garlic bouillon, salt, and pepper (do one pinch of salt at a time). Stir to make sure it is incorporated.  Once you feel the flavor is balanced, add the 1 cup of cheddar cheese. Once the filling has come together, set it aside so it can cool until the point where it is lukewarm. You can transfer it to a large mixing bowl or keep it in the pan that you cooked it in. 
    • Putting them together: Heat your oven to 350°F. This recipe can make 8-9 small pasties or if you wish to make large pasties, it will likely make 3 or 4. 
    • To make your pie crust for your vegetarian pasty recipe, you can do this one of two ways.Take two piece of parchment paper, then take a ball of dough and place it between them. Use your rolling pin to roll it out until it is the size of a corn tortilla. On a taco press, take two pieces of parchment paper, and place a ball of pie dough between them. Press down, and do this until it is the size of a corn tortilla. You will want circles of pastry.
    • Once it is the size you want: scoop in the filling. Place it in the center of the dough in a line going across. Make sure you do not add too much filling, you do not want the pasty to pop open while it is baking. Fold the dough over, and crimp the dough along the edges of the pastry. Do this until all of the filling and dough is gone. 
    • Once the pasties are assembled: place the pasties onto a prepared baking sheet )on baking sheets lined with parchment paper). Slit holes onto the top of each gluten free pasty to ensure that air can properly escape while baking. Now, take a beaten egg and brush the egg mixture onto the top of each pasty. Place in the preheated oven and bake for 25-30 minutes or until golden brown. When removed from the oven, allow them to sit for a few minutes. You do not want to burn your tongue when you bite into them. 

    Notes

    You can use whatever pie crust you like for this recipe. I use my gluten free pastry dough recipe. 

    Nutrition

    Calories: 830kcalCarbohydrates: 94gProtein: 22gFat: 44gSaturated Fat: 21gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 181mgSodium: 484mgPotassium: 1594mgFiber: 14gSugar: 10gVitamin A: 4213IUVitamin C: 86mgCalcium: 359mgIron: 6mg
    Love this recipe?Mention @siftrva or tag #siftrva!

    Cheese and Onion Pasty Recipe: Vegetarian Pasties

    September 20, 2023

    CHEESE AND ONION PASTY RECIPE: VEGETARIAN PASTIES

    Based off of the original Cornish Pasty, this recipe for a cheese and onion pasty is quick, delicious, and the perfect blend of flavors. These homemade cheese and onion pasties are a delicious combination of mature cheddar, mashed potato, onion, and spices. 

    Cheese and Onion Pasty Recipe: Vegetarian Pasties

    I love pasties. Be it savory with my gluten free pasty recipe or sweet with my pumpkin pasties, but, one recipe just isn’t enough. I decided to make an easy cheese and onion pasty. Cheese and onion pasties are known for their savory and comforting flavors, with the sweetness of the caramelized onions complementing the richness of the cheese. They are a versatile and satisfying treat that appeals to those who enjoy savory pastries and the delightful combination of cheese and onions.

    [feast_advanced_jump_to]

    WHAT IS THE HISTORY OF PASTIES?

    The history of Cornish pasties dates back to the 17th century when they were commonly eaten by Cornish miners and workers as a portable and hearty meal. The thick crimped edge was designed as a handle so that the miners could hold the pasty with dirty hands and discard the crimped edge afterward, minimizing waste.

    Why should you make this cheese and onion pasty recipe?

    It is such a great meal! This is a really good pasty recipe in that it has a bunch of flavor and is super easy to make! Plus it is gluten free and vegetarian pasties means that you can serve almost any guest and have it sorted!

    Tips and tricks

    For best results always follow the recipe card

    Even though my recipes are gluten free, I am not a vegan baker. Therefore, if you do try to make these little pasties vegan, you would need to use a vegan cheese, omit the egg (or find an egg substitute), and find a dairy free substitute for your crust. If you do decide to try it, let me know in the comments how it goes!

    If you want to brighten up their presentation, serve with some fresh parsley.

    WHAT EQUIPMENT DO YOU NEED?

    Baking Tray (or baking sheet)
    Rolling pin (or a taco press)
    parchment paper (or wax paper)
    Large bowl
    Food processor

    INGREDIENTS FOR cheese and onion PASTIES

    Ingredients for Cheese and Onion Pasty Recipe: Vegetarian Pasties


    Potato: Even though this is a cheese and onion pasty, potato pasties are a staple! Potato is the core of the filling in addition to the cheese and the onion. 
    Onion: the onion mixture in this recipe is so delicious from the caramelization of the onions
    Cheddar Cheese: a classic cheese, I use a mature cheddar cheese to really enhance the flavor of the cheese mixture. Aged cheddar is a delicious cheese and it is hard to beat in a pasty.
    Fresh Thyme: Such a great flavor that brings out the cheesy filling
    Gluten free flour: (make sure to use one with xanthan gum)
    Butter: Butter is used in the crust. Make sure you are not using room temperature butter, you need very cold butter.
    Egg: Egg is used in our recipe twice. Once in the crust and once as an egg wash that goes on top of the pasty prior to being baked.
    Water: A bit of water goes into our pie dough to help it come all together
    Garlic Bouillon: Roasted garlic bouillon is a great source of flavor to savoury fillings and that is just as true in this recipe.
    Black Pepper & Salt: Seasoning is always key to cooking!
    Oil: To help try the onions 

    *A note on gluten free flour: when making your gluten free pasty, remember that not all gluten free flours are made equal. I always use Cup4Cup gluten free flour for pie crusts.

    How do you make this cheese and onion pasty recipe? 

    First you are going to make your dough: Add the flour, cold butter that is cubed, egg, and 1-2 teaspoon of cold water into your food processor. Blend until it comes together to form a dough. Place in the fridge after you have covered with plastic wrap to preserve it. 
    To make your filling:  Cut up the potatoes. Place them in a pot and fill it with water. Salt your water, it will help add flavor to the food. Boil until soft.
    In the meantime, slice your onions: You can keep them longer (as if making caramelized onions) or dice them to ensure that each pasty will have plenty of onion. On medium heat, heat around 2-3 tablespoons of canola oil in a pan, and place the onions in. Allow them to turn golden brown. Once this has happened, add the boiled potatoes aallow it to start to come together to form a sort of mash. 
    Add the thyme: add the 2 tablespoons of fresh time, and continue to stir. Begin to season with garlic bouillon, salt, and pepper (do one pinch of salt at a time). Stir to make sure it is incorporated.  Once you feel the flavor is balanced, add the 1 cup of cheddar cheese. Once the filling has come together, set it aside so it can cool until the point where it is lukewarm. You can transfer it to a large mixing bowl or keep it in the pan that you cooked it in. 
    Putting them together: Heat your oven to 350°F. This recipe can make 8-9 small pasties or if you wish to make large pasties, it will likely make 3 or 4. 
    To make your pie crust for your gluten free pasties, you can do this one of two ways.
    Take two piece of parchment paper, then take a ball of dough and place it between them. Use your rolling pin to roll it out until it is the size of a corn tortilla. 
    On a taco press, take two pieces of parchment paper, and place a ball of pie dough between them. Press down, and do this until it is the size of a corn tortilla.
    Once it is the size you want: scoop in the filling. Place it in the center of the dough in a line going across. Fold the dough over, and crimp the dough along the edges of the pastry. Do this until all of the filling and dough is gone. 
    Once the pasties are assembled: on baking sheets lined with parchment paper, place the pasties onto them. Slit holes onto the top of each gluten free pasty to ensure that air can properly escape while baking. Now, take a beaten egg and brush the egg mixture onto the top of each pasty. Place in the preheated oven and bake for 25-30 minutes or until golden brown. When removed from the oven, allow them to sit for a few minutes. You do not want to burn your tongue when you bite into them. 

    potatoes in a pot
    Place potatoes in a pot and fill with water. Boil until they are soft.
    onions in a pan
    Slice your onions and place 2 tablespoon of oil into your pan on medium heat and sautee the onions.
    potatoes and onions in a pan
    Once your potatoes are soft, drain and place in the pain with the onions.
    potatoes onions and spices in a pan
    Add the roasted garlic bouillon and thyme.
    potatoes onions spices and cheese in a pan
    Add the cheese and fold it in
    pasty filling
    Cook down and season to your taste until it becomes a bit mushy. Once it is done, set aside.
    pie dough being made
    Make your pastry dough
    pie dough between parchment paper
    In a taco press (or between two pieces of parchment paper) press a dough ball together
    pie dough in a tortilla press
    Press or roll out until it is the size you want
    circular pie dough
    It should look like this
    Place filling in the middle of the circle
    Cheese and Onion Pasty Recipe: Vegetarian Pasties
    Fold over
    Cheese and Onion Pasty Recipe: Vegetarian Pasties sitting on a baking sheet
    Crimp the edges and fold upwards
    Cheese and Onion Pasty Recipe: Vegetarian Pasties sitting on a baking sheet
    Brush with egg wash, slit an air hole, and bake

    When you are finished making these, make my gluten free pasty recipe or my gluten free sausage rolls recipe.

    How to store these cheese pasties?

    If you want to keep them in the fridge for a few days you can if you store them in an airtight container. If you want to freeze these pasties that is a great option. I have instructions here as to how to cook frozen pasties. Place them in a freezer bag, mark the date on them, and they will keep for up to 3 months. 

    Cheese and Onion Pasty Recipe: Vegetarian Pasties

    LEAVE A RATING AND REVIEW!

    Did you love this recipe? If you did, let me know! And let others know too by leaving a comment and star rating. Reviews are incredibly useful in helping other people find my site and make my recipes. Thank you so much!
    Laura 

    CHECK OUT MY FAVORITE PIE AND TART RECIPES 

    • APPLE FRANGIPANE TART RECIPE: CLASSIC FRENCH RECIPES
      Apple Frangipane Tart Recipe: Classic French Recipes
    • Custard Apple Tart: A French NormandeTarte Recipe
      Custard Apple Tart: A French Normande Tarte Recipe
    • Blueberry Pie with Frozen Blueberries: Easy Homemade Pie
      Blueberry Pie with Frozen Blueberries: Easy Homemade Pie
    • Gluten Free Pop Tarts: Video Tutorial
      Gluten Free Pop Tarts
    CHEESE AND ONION PASTY RECIPE: VEGETARIAN PASTIES

    Cheese and Onion Pasty Recipe: Vegetarian Pasties

    Laura Sirkovsky-Kauffman
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 30 minutes mins
    Course Dinner, lunch
    Cuisine British, Cornish
    Calories 3159 kcal

    Equipment

    • 1 Food Processor
    • 1 Pastry Brush
    • 1 pan
    • 1 Bowl For Filling
    • 1 Bowl Egg Wash

    Ingredients
      

    • 5 Potatoes Use Butter Potatoes
    • 2 Onions use sweet onions
    • 1 Cup Cheddar Cheese Use a mature cheddar or aged cheddar for best flavor
    • 1 teaspoon Roasted Garlic Bouillon
    • 2 tablespoon Oil for onions
    • 8 tablespoon Butter for crust
    • 1 ½ Cup Gluten Free Flour for crust, I use Cup4Cup but you can use whatever pie crust you like
    • 2 Large Egg One for egg wash, the other for the crust
    • 2 tablespoon Fresh Thyme
    • Salt To Taste
    • Pepper To Taste

    Instructions
     

    • First you are going to make your dough: Add the flour, cold butter that is cubed, egg, and 1-2 teaspoon of cold water into your food processor. Blend until it comes together to form a dough. Place in the fridge after you have covered with plastic wrap to preserve it. 
    • To make your filling:  Cut up the potatoes. Place them in a pot and fill it with water. Salt your water, it will help add flavor to the food. Boil until soft.
    • In the meantime, slice your onions: You can keep them longer (as if making caramelized onions) or dice them to ensure that each pasty will have plenty of onion. On medium heat, heat around 2-3 tablespoons of canola oil in a pan, and place the onions in. Allow them to turn golden brown. Once this has happened, add the boiled potatoes aallow it to start to come together to form a sort of mash. 
    • Add the thyme: add the 2 tablespoons of fresh time, and continue to stir. Begin to season with garlic bouillon, salt, and pepper (do one pinch of salt at a time). Stir to make sure it is incorporated.  Once you feel the flavor is balanced, add the 1 cup of cheddar cheese. Once the filling has come together, set it aside so it can cool until the point where it is lukewarm. You can transfer it to a large mixing bowl or keep it in the pan that you cooked it in. 
    • Putting them together: Heat your oven to 350°F. This recipe can make 8-9 small pasties or if you wish to make large pasties, it will likely make 3 or 4.
    • To make your pie crust for your gluten free pasties, you can do this one of two ways.Take two piece of parchment paper, then take a ball of dough and place it between them. Use your rolling pin to roll it out until it is the size of a corn tortilla. On a taco press, take two pieces of parchment paper, and place a ball of pie dough between them. Press down, and do this until it is the size of a corn tortilla.
    • Once it is the size you want: scoop in the filling. Place it in the center of the dough in a line going across. Fold the dough over, and crimp the dough along the edges of the pastry. Do this until all of the filling and dough is gone. 
    • Once the pasties are assembled: on baking sheets lined with parchment paper, place the pasties onto them. Slit holes onto the top of each gluten free pasty to ensure that air can properly escape while baking. Now, take a beaten egg and brush the egg mixture onto the top of each pasty. Place in the preheated oven and bake for 25-30 minutes or until golden brown. When removed from the oven, allow them to sit for a few minutes. You do not want to burn your tongue when you bite into them. 

    Notes

    Be sure to check out my other pasty recipes.

    Nutrition

    Calories: 3159kcalCarbohydrates: 344gProtein: 81gFat: 173gSaturated Fat: 85gPolyunsaturated Fat: 16gMonounsaturated Fat: 54gTrans Fat: 4gCholesterol: 681mgSodium: 1658mgPotassium: 5125mgFiber: 47gSugar: 25gVitamin A: 5097IUVitamin C: 248mgCalcium: 1230mgIron: 19mg
    Love this recipe?Mention @siftrva or tag #siftrva!

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    Apple Frangipane Tart Recipe: Classic French Recipes

    September 19, 2023

    APPLE FRANGIPANE TART RECIPE: CLASSIC FRENCH RECIPES

    Apple and almond are two of the best flavors. It therefore makes perfect sense to marry them in this French inspired apple frangipane tart. This apple tart is made with a delicious tart crust, rich almond frangipane, and is covered in beautiful apples. 

    Apple Frangipane Tart Recipe: Classic French Recipes

    Frangipane is no stranger to my blog. I have a recipe for a pear and frangipane tart, rhubarb tart (with frangipane), and peach frangipane tart. I love frangipane filling as it is just so beautifully flavored. Made from almond flavor and almond extract (with a few extra ingredients sprinkled in), this apple frangipane tart is the perfect is the perfect dessert. I have made this recipe into individual mini tarts but it works for 1 full size tart as well.

    What is frangipane?

    Frangipane is a sweet, almond-flavored filling or pastry cream that is commonly used in baking and pastry making. It is known for its rich and nutty flavor, which comes from the use of ground almonds or almond paste as a primary ingredient. Frangipane can be used in a variety of desserts, both as a filling and as a topping. Here are some common uses and characteristics of frangipane:

    Tart Filling: Frangipane is often used as a filling in tarts, such as Bakewell tarts or fruit tarts. It adds a moist, nutty layer beneath the fruit or other toppings, creating a delicious contrast of flavors and textures.
    Puff Pastry Filling: In some recipes, frangipane is spread over puff pastry before baking, resulting in a flaky, almond-filled pastry. This is often referred to as a “galette” or “pithivier.”
    Danish Pastries: Frangipane can be used as a filling for Danish pastries, providing a sweet and nutty element to the pastry.


    Almond Croissants: Some almond croissants are filled with frangipane, which gives them a distinct almond flavor and a moist interior.
    Cakes: Frangipane can be used as a layer between cake layers, especially in almond-flavored cakes. It adds moisture and flavor to the cake.
    Tarts and Tartlettes: Small frangipane-filled tartlettes are a delightful treat, often featuring various fruits like berries or apricots on top.

    Apple Frangipane Tart Recipe: Classic French Recipes

    Frangipane is typically made by combining ground almonds or almond paste with sugar, butter, eggs, and sometimes a small amount of flour. The resulting mixture is smooth, creamy, and slightly thick, making it easy to spread or pipe onto pastry or use as a filling. It adds a delightful almond aroma and flavor to a wide range of baked goods, making it a favorite component in many classic and contemporary pastry recipes.

    Why you’ll love this apple frangipane tart recipe

    It is the perfect tart with the fresh apple slices and the frangipane mixture, all while topped with a delicious apricot glaze. You can make this as one large tart or in perfect individualized portions. 

    Tips and Tricks

    I do not blind bake my tarts for this recipe. Which means no pie weights. However, if you want to par bake your crust you can do so for 15 minutes at 350°F. 

    If you do blind bake your crust, poke the crust with a fork, cover the tart crust with an even layer of parchment paper. Cover the parchment paper with pie weights (aka baking beads or beans) and bake. 

    What equipment do I need for this apple frangipane tart recipe?

    If you want to make this as a full size tart then you need a singular tart pan (tart tin) – make sure it has a removable bottom
    If you want to make this as I have you need mini tart pans– make sure they have removable bottoms
    Baking sheet 
    ​Rolling Pin
    Parchment Paper
    Stand Mixer (or a large bowl and an electric hand mixer)
    Wire Rack
    Food Processor
    Small bowl
    Pastry Brush

    Ingredients needed for this apple frangipane tart?

    ingredients for Apple Frangipane Tart Recipe: Classic French Recipes

    Softened Butter: The room temperature butter will be mixed in with the other frangipane ingredients.
    Cold Butter: ​this is part of your pastry dough or pie crust recipe. I use my gluten free pastry dough recipe.
    Almond Extract: Some people like to put vanilla extract in their frangipane however I do not want ti dilute the flavor of the almond. Therefore, I only add almond extract to my apple tart. 
    Almond Flour (Almond Meal): Almond meal and flour are the same. The flour serves as the base of the frangipane. 
    Apples: Apples of course top of tart. I use Honeycrisp but you can use any good baking apple. 
    Eggs: There is an egg in the frangipane filling as well as in the tart crust. We do not just use the egg yolk but the whole egg.
    Caster Sugar: To help sweeten the frangipane
    Cinnamon: I like to sprinkle cinnamon on top of the apples to help bring out their flavor just before they go into the oven.
    Apricot Jam: ​Apricot jam gives the apples the perfect shine and glaze. 

    How do I make this apple frangipane tart recipe?

    Set oven to 350°F
    Make the crust: the frangipane is held together by a pastry case. If you are using my gluten free pastry dough recipe, place the flour, butter, egg, and water into the bowl of a food processor and pulse. The dough will come together in a ball in the food processor. This is when you know it is done. 
    Roll out the crust: ​There are a few ways to do this. If you wish to roll out your crust you can. Do this by placing the dough between two pieces of parchment paper and rolling it between them. Lay the crust over the tart tin and make sure it fits. A second option is to put the dough into the tart pan and press it out with your fingers until you fill the entirety of the pan and make sure it is all even. If making mini tarts like I have done in this recipe, to make my tart shell, I use a tortilla press and place a ball of dough between two pieces of parchment paper and press down. I then take that piece of dough and mold it to my tart tin. 
    Make the frangipane: place the softened butter, sugar, almond extract, almond flour, and egg into the bowl of your stand mixer and mix together. Frangipane is a really soft almond filling so it can be picked up but know that it is soft. If you do not have an electric stand mixer, use a bowl and an electric hand whisk. 
    Fill the tarts: by hand with the frangipane to make sure that you get an even layer of the frangipane in all of them (or just in the one tart if you are making it full size). Set aside
    Slice the apples: slice your apples in half and then thinly slice the halves. I like to decorate the tops of the tarts with a thin layer of apples that go in concentric circles, however, it is up to you how you wish to decorate the top. Sprinkle some cinnamon onto the top of the apples.
    Bake: Place on a baking sheet and put into the oven. If you are making the mini tarts, bake for 30 minutes. If you are making the large tart then bake for 50 minutes. If you feel that the crust is not golden brown, continue to monitor every 5 minutes until you get the right color and bake on the dough (no one wants a soggy bottom for their tart crust). 
    Glaze the tarts: ​After the tarts have finished baking, remove them from the oven. In a small bowl add the apricot jam and some water. Heat in the microwave and mix together. Using a pastry brush, brush the jam over the apples and serve.

    frangipane in a bowl
    Make the frangipane
    empty tarts
    Line the tarts or tart with the crust
    tarts with frangipane
    Fill with the frangipane
    Apple Frangipane Tart Recipe: Classic French Recipes before being baked
    Slice the apples and top the tart with them
    Apple Frangipane Tart Recipe: Classic French Recipes on a baking sheet
    Sprinkle with cinnamon and bake

    After you have made this apple frangipane tart, make my Custard Apple Tart recipe!

    How do I store these apple frangipane tarts?

    ​They will keep in an airtight container on the counter for around 3 days. I don’t typically recommend freezing frangipane but there is no rule that says you cannot try it.

    LEAVE A RATING AND REVIEW!

    Did you love this recipe? If you did, let me know! And let others know too by leaving a comment and star rating. Reviews are incredibly useful in helping other people find my site and make my recipes. Thank you so much!
    Laura 

    Check out my favorite Pie and Tart Recipes 

    • Gluten Free Pastry Dough Recipe
      Gluten Free Pastry Dough Recipe: Gluten-free Crust
    • orange tart cover with sliced oranged
      Orange Tart
    • Gluten Free Pumpkin Pie
      Pumpkin Pies
    • Gluten Free Peach Frangipane Tart on a plate
      Peach Frangipane Tart
    APPLE FRANGIPANE TART RECIPE: CLASSIC FRENCH RECIPES

    Apple Frangipane Tart Recipe: Classic French Recipes

    Laura Sirkovsky-Kauffman
    Apple and almond are two of the best flavors. It therefore makes perfect sense to marry them in this French inspired apple frangipane tart. This apple tart is made with a delicious tart crust, rich almond frangipane, and is covered in beautiful apples. 
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Total Time 45 minutes mins
    Course Dessert
    Cuisine American, French
    Servings 8
    Calories 440 kcal

    Equipment

    • 1 Pastry Brush
    • 1 Small bowl
    • 1 Food Processor
    • 1 Wire Rack
    • 1 Stand Mixer
    • 1 Rolling Pin
    • 1 Baking Sheet
    • 8  mini tart pans Or 1 large

    Ingredients
      

    • 16 tablespoon Butter 8 tablespoon for frangipane, 8 for crust
    • ½ Cup Sugar
    • 2 Eggs 1 for Frangipane, 1 for crust
    • 1 Cup Almond Flour
    • 1 teaspoon Almond Extract
    • 3 Honeycrisp Apples
    • 1 tablespoon Cinnamon
    • 1 ½ Cup Gluten Free Flour I use Cup4Cup
    • ¼ Cup Apricot Jam

    Instructions
     

    • Set oven to 350°F
    • Make the crust: the frangipane is held together by a pastry case. If you are using my gluten free pastry dough recipe, place the flour, butter, egg, and water into the bowl of a food processor and pulse. The dough will come together in a ball in the food processor. This is when you know it is done. 
    • Roll out the crust: ​There are a few ways to do this. If you wish to roll out your crust you can. Do this by placing the dough between two pieces of parchment paper and rolling it between them. Lay the crust over the tart tin and make sure it fits. A second option is to put the dough into the tart pan and press it out with your fingers until you fill the entirety of the pan and make sure it is all even. If making mini tarts like I have done in this recipe, to make my tart shell, I use a tortilla press and place a ball of dough between two pieces of parchment paper and press down. I then take that piece of dough and mold it to my tart tin. 
    • Make the frangipane: place the softened butter, sugar, almond extract, almond flour, and egg into the bowl of your stand mixer and mix together. Frangipane is a really soft almond filling so it can be picked up but know that it is soft. If you do not have an electric stand mixer, use a bowl and an electric hand whisk. Fill the tarts: by hand with the frangipane to make sure that you get an even layer of the frangipane in all of them (or just in the one tart if you are making it full size). Set aside
    • Slice the apples: slice your apples in half and then thinly slice the halves. I like to decorate the tops of the tarts with a thin layer of apples that go in concentric circles, however, it is up to you how you wish to decorate the top. Sprinkle some cinnamon onto the top of the apples.
    • Bake: Place on a baking sheet and put into the oven. If you are making the mini tarts, bake for 30 minutes. If you are making the large tart then bake for 50 minutes. If you feel that the crust is not golden brown, continue to monitor every 5 minutes until you get the right color and bake on the dough (no one wants a soggy bottom for their tart crust). 
    • Glaze the tarts: ​After the tarts have finished baking, remove them from the oven. In a small bowl add the apricot jam and some water. Heat in the microwave and mix together. Using a pastry brush, brush the jam over the apples and serve.

    Notes

    This recipe will make 8 smaller tarts or 1 full size tart. 

    Nutrition

    Calories: 440kcalCarbohydrates: 37gProtein: 7gFat: 32gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 101mgSodium: 199mgPotassium: 33mgFiber: 4gSugar: 17gVitamin A: 777IUVitamin C: 1mgCalcium: 69mgIron: 2mg
    Love this recipe?Mention @siftrva or tag #siftrva!

    Easy Miso Caramel Sauce Recipe: How to Make Miso Caramel

    September 18, 2023

    Easy Miso Caramel Sauce Recipe: How to Make Miso Caramel

    If you love miso, miso caramel is the perfect recipe for you. Miso caramel sauce is ready in mere minutes and is so rich and delicious. The perfect topping for vanilla ice cream. 

    Easy Miso Caramel Sauce Recipe: How to Make Miso Caramel

    Caramel is my favorite topping for ice cream but I had grown tired of the classic dark caramel sauce or salted caramel sauce. I had miso paste in my fridge and realized, it was time to put this white miso to the test and make some miso caramel. It is now my favorite caramel and is the perfect balance of sweetness and umami flavor. This sauce pairs beautifully with ice cream or with my custard apple tart.

    [feast_advanced_jump_to]

    What is miso paste?

    Miso paste is a traditional Japanese fermented paste condiment and seasoning made from fermented soybeans. It is a thick, savory paste with a salty and umami-rich flavor. Miso paste is a staple ingredient in Japanese cuisine and is also used in various other Asian and fusion dishes.

    The process of making miso paste involves fermenting soybeans (or other grains) with salt and a specific type of fungus called Aspergillus oryzae, also known as koji. The mixture is left to ferment for an extended period, which can range from a few months to several years, depending on the desired flavor and type of miso being produced. This fermentation process not only preserves the soybeans or grains but also develops the complex flavors and aromas associated with miso.

    Miso paste comes in different varieties, each with its own flavor profile and color, ranging from light yellow to dark brown. The three most common types of miso are:

    Easy Miso Caramel Sauce Recipe: How to Make Miso Caramel

    White Miso (Shiro Miso): This is the mildest and sweetest type of miso, made from fermented soybeans and rice or barley. It has a light yellow color and is often used in soups, salad dressings, and marinades.
    Red Miso (Aka Miso): Red miso is fermented for a longer period, giving it a deeper, richer flavor and a dark brown or reddish hue. It has a stronger, more intense umami taste and is typically used in hearty soups, stews, and braised dishes.
    Yellow Miso (Awase Miso): Yellow miso is a versatile option made by blending white and red miso. It offers a balanced flavor profile with moderate sweetness and umami. It’s commonly used in a wide range of dishes, such as miso soup, glazes, and marinades.

    Miso paste is not only a flavor enhancer but also a source of nutrients, including protein, vitamins, and minerals. It is known for its probiotic properties due to the fermentation process, which promotes the growth of beneficial bacteria. Miso is a key ingredient in Japanese cuisine, used in dishes like miso soup, miso ramen, and as a seasoning in sauces and marinades. It has also gained popularity in various global cuisines for its unique flavor and versatility.

    Why should you make this miso caramel sauce?

    This sauce has the sweetness of the caramel but with notes of umami from the addition of miso. The hint of miso comes through the caramel making it the best topping. When it comes off the heat, it has a pourable consistency making it great for vanilla ice cream, apple pie, or the perfect topping to a pound cake. 

    Equipment for this miso caramel recipe?

    Heavy saucepan
    Pastry brush

    Ingredients for miso caramel:

    ingredients for miso caramel

    It is such simple ingredients!

    Heavy cream: This is what gives the richness to the caramel sauce
    White Caster Sugar: sugar is the base of a caramel sauce along with water
    Miso paste: miso paste is available at most grocery stores, if not it will be at local Asian grocery stores or online 
    Water: This is central to our caramel along with sugar

    How to make this miso caramel sauce:

    Place the granulated sugar: and water into the saucepan and place on a medium heat. Stir the water and sugar together until the sugar appears to have “dissolved”. It is key when you are making caramel not to stir after this point. Caramel comes together on its own and becomes a beautiful deep golden brown. Sugar crystals can appear and ruin the caramel if you have additional stirring. 
    Bring it to a boil: ​While the mixture comes to a boil and turns golden brown, use a wet pastry brush to brush any sugar down from the sides of the pot.
    When it turns golden brown: or begins to have wisps of smoke, remove from the heat and pour in the cream. This will cause the caramel to bubble and that is okay! Stir while it does this. If the caramel seizes and hardens, return to the heat for a few minutes while you stir until it becomes liquid again.
    Add the miso paste: and whisk

    *the addition of the cold cream to the warm sauce can cause it to harden but remember not to panic! Just look to the last step. 

    sugar and water in a pot to make caramel
    add sugar and water to pot
    boiled sugar in a pot with cream in a measuring cup
    remove from the heat when golden brown
    cream in a pot with boiled sugar
    add the cream
    Easy Miso Caramel Sauce Recipe: How to Make Miso Caramel
    whisk in the miso paste
    Easy Miso Caramel Sauce Recipe: How to Make Miso Caramel
    once it is incorporated it is done
    Easy Miso Caramel Sauce Recipe: How to Make Miso Caramel
    use the miso caramel immediately or place in a storage vessel

    How to store miso caramel ?

    Storing your homemade caramel sauce is easy! Store in an airtight container in the refrigerator for up to 1 month. If you want it to loosen up before you use it, place a bit in a small saucepan on low heat for a few minutes. 

    Easy Miso Caramel Sauce Recipe: How to Make Miso Caramel

    ​Tips and Tricks:

    Even though there are different types of miso, be sure to use white miso for this caramel mixture. 

    Remember that the traditional caramel color comes from allowing the caramel to really come together on the stove top at the right temperature. 

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    Easy Miso Caramel Sauce Recipe: How to Make Miso Caramel

    Easy Miso Caramel Sauce Recipe: How to Make Miso Caramel

    Laura Sirkovsky-Kauffman
    If you love miso and love using it in a myriad a ways, then miso caramel is the perfect recipe for you. Miso caramel sauce is ready in mere minutes and is so rich and delicious. The perfect topping for vanilla ice cream. 
    5 from 1 vote
    Print Recipe Pin Recipe
    Cook Time 15 minutes mins
    Total Time 15 minutes mins
    Course Dessert, Sauce, Sauces
    Cuisine Asian
    Calories 1049 kcal

    Equipment

    • 1 Sauce Pan

    Ingredients
      

    • ¾ cup Sugar
    • ¼ cup Water
    • ½ cup Heavy Cream
    • 2 tablespoon Miso Paste White Miso

    Instructions
     

    • Place the granulated sugar: and water into the saucepan and place on a medium heat. Stir the water and sugar together until the sugar appears to have “dissolved”. It is key when you are making caramel not to stir after this point. Caramel comes together on its own and becomes a beautiful deep golden brown. Sugar crystals can appear and ruin the caramel if you have additional stirring. 
    • Bring it to a boil: ​While the mixture comes to a boil and turns golden brown, use a wet pastry brush to brush any sugar down from the sides of the pot.
    • When it turns golden brown: or begins to have wisps of smoke, remove from the heat and pour in the cream. This will cause the caramel to bubble and that is okay! Stir while it does this. If the caramel seizes and hardens, return to the heat for a few minutes while you stir until it becomes liquid again.
    • Add the miso paste: and whisk. Pour out of the pot into your storing vessel or use immediately.

    Notes

    *the addition of the cold cream to the warm sauce can cause it to harden but remember not to panic! Just look to the last step.

    Nutrition

    Calories: 1049kcalCarbohydrates: 161gProtein: 8gFat: 45gSaturated Fat: 28gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 134mgSodium: 1305mgPotassium: 187mgFiber: 2gSugar: 155gVitamin A: 1779IUVitamin C: 1mgCalcium: 101mgIron: 1mg
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