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.
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.
Jump to:
- WHAT IS THE HISTORY OF PASTIES?
- Why should you make this cheese and onion pasty recipe?
- Tips and tricks
- WHAT EQUIPMENT DO YOU NEED?
- INGREDIENTS FOR cheese and onion PASTIES
- How do you make this cheese and onion pasty recipe?
- How to store these cheese pasties?
- LEAVE A RATING AND REVIEW!
- CHECK OUT MY FAVORITE PIE AND TART RECIPES
- Cheese and Onion Pasty Recipe: Vegetarian Pasties
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
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.
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.
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
Cheese and Onion Pasty Recipe: Vegetarian Pasties
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
Nutrition
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Angela says
A fantastic dough! Can’t believe it’s gluten free. It is flaky, delicious and most importantly in this recipe, it is sturdy enough to hold all the yummy filling ingredients without splitting or cracking open. These can definitely eaten as a hand pie–no utensils needed.