Cheese and Onion Pasty Recipe: Vegetarian Pasties

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5 from 4 votes

Cheese and Onion Pasty Recipe: Vegetarian Pasties

Prep Time30

Cook Time1

Total Time1 30

Course: Dinner, lunch

Cuisine: British, Cornish

Diet: Gluten Free, Vegetarian

Calories: 3159kcal

Author: Laura Sirkovsky-Kauffman

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