Cheese and Onion Pasties

5 from 2 votes

These flaky cheese and onion pasties are made with puff pastry. Delicate, buttery pastry filled with a savory, cheesy filling, these slices make a wonderful appetizer or light dinner. They are also perfect party food.

Prep Time15

Cook Time35

Total Time50

Course: Appetizer

Cuisine: British

Diet: Vegetarian

Servings: pasties

Calories: 543kcal

Author: Adina

Equipment

Baking sheet

Ingredients

1.2 lb puff pastry 550 g, Notes 1,2,3
2 tablespoons olive oil
2 large onions about 350 g/ 12.5 oz total weight
¾ cup Cheddar grated, 200 g/ 7 oz
½ teaspoon fine sea salt more to taste
⅛ teaspoon ground black pepper
1 egg yolk
2 tablespoons milk

Instructions

Cook onions: Peel and halve the onions. Slice into half rings. Heat the oil in a large thick-bottomed or nonstick pan. Cook with a pinch of salt until golden and soft, about 10 minutes. Stir often and don’t allow them to get too brown. If they threaten to catch, turn down the heat slightly and add a small splash of water. Transfer to a bowl and let cool slightly.
2 large onions + 2 tablespoons olive oil
Preheat the oven to 400°F/ 200°C.
Mix filling: Grate the cheese. Mix with onions, and add salt and pepper to taste.
¾ cup Cheddar/ 200 g + ½ teaspoon fine sea salt + ⅛ teaspoon ground black pepper
Egg brush: Mix egg yolk and milk in a small bowl. Use to brush the dough around the filling.
1 egg yolk + 2 tablespoons milk
Cut puff pastry: Unroll both sheets of dough on the working surface. Cut rectangles of about 4.5 - 6 inches/ 12x15 cm (Note 2). Place half of the rectangles on a baking sheet lined with baking paper.
1.2 lb puff pastry/ 550 g
Fill, close: Spoon the filling evenly on the pieces leaving some space around the filling. Drape over the remaining pastry rectangles. Press to seal the edges and crimp with a fork. Brush with egg wash. Make a small slit in the middle to allow the hot air to escape during baking.
Bake for about 30-35 minutes until puffed and golden. Leave to cool for 5-10 minutes before serving.

Notes

Pastry: I used two sheets of ready-rolled refrigerated puff pastry. Each roll weighs 10 oz/ 275 g and is about 25 cm/ 10 inches/ 25 cm long.
You can use frozen puff pastry instead, either already rolled or a block. Defrost and roll (if necessary) according to the packet’s instructions.
These dimensions will fit if the pastry sheets are as large as mine. If they are larger or smaller, it won’t matter much. Just cut them into even rectangles.

Nutrition