Cheese and onion pasty

cheese and onion pasty

(Updated July 2015)


I figured this post deserved a bit of an update, mainly because it’s the most visited post on the blog, the most shared, the most googled and the most made recipe by my readers and so, I think it probably deserves a bit more than just a few rubbish cheese analogy based sentences. Since I began my food blogging journey all those years ago (well, not long before this post actually) I have come to realise how difficult yet simultaneously satisfying it really is. A lot of work goes in to making a food blog and the fact that you folks share, like and – heaven forbid – make the recipes I create makes the whole thing worth while. You – the readers – are the only reason this blog exists, if you didn’t come here, I wouldn’t come here. For that I thank you.

Now lets talk about this recipe. The inspiration for this recipe came from a singularly unexpected source, a well-known high street bakery that rhymes with ‘eggs’ got me ruffled, why? You may ask. Well it was down to the fact they had what they called a ‘Cornish pasty’ on display, sat lovingly behind the glass screen, its golden puffy exterior calling to me ‘Oh come on chap, dive in, DIVE IN! No one will judge you’. So I tried one, and as soon as I did my face dropped at the sight of peas and carrots, there they were, staring at me like some thuggish vegetable based yob. Instead all I could hear was “Oi! You wat m8?”. Not wanting to cause a scene I chomped down this pastry based heretic and merrily went about my business. You see a Cornish pasty has a protected ‘designated place of origin’, which is much like the french ‘appellation d’origine controlee’. The Cornish pasty has a distinct set of rules, poignantly; it shouldn’t have flipping peas and carrots in it! If it does, then it isn’t a Cornish pasty sir.

After dismounting from my high horse I realised, that today I should make a pasty, and having some nice cheddar in the fridge, I thought a cheese and onion pasty was just the ticket. I was really feeling this one, it was ideal picnic food and they can be frozen but, above all they tasted brilliant. I would say the most important thing with this recipe is to use good cheese, don’t settle for that cheap naff supermarket ‘cow guff’ that is nothing more than solidified misery, get some good well-aged cheddar from the cheesemonger’s. Also some nice Gruyère (which smells like old socks by the way, but tastes great). You can substitute the Gruyère for any other good melting cheese such as Emmental, manchego, taleggio even. Mix it up a bit, its your pasty. Just remember, use good cheese!

Cheese and onion pasty

Cheese and onion pasty
Recipe Type: Snack
Cuisine: British
Author: Adam Garratt
Serves: 6-8
A rich and comforting cheese and onion pasty full of goodness. Not good for the waistline but utterly satisfying!
  • 2 medium onions (sliced)
  • 300g mature cheddar cheese (grated)
  • 150g Gruyere cheese (grated)
  • 700g puff pastry
  • 1 beaten egg
  1. Add a knob of butter and 1tbsp of oil to a frying pan and add the onions with a pinch of salt, fry on a gentle heat for about 10 minutes until the onions have gone soft and transparent. Don’t let them brown as this will change the recipe completely. Leave in a bowl to cool.
  2. Roll out the pastry to about the thickness of a pound coin (3mm) and cut out 6 disks about 20cm in diameter. Stack them up and place in the fridge for 15 minutes to chill them a bit.
  3. Add your cooled onions to your grated cheeses and mix until evenly combined. Set your oven to gas mark 5 (190°C/375°F).
  4. To assemble your pasties, lay a disk out on a lightly floured surface and place a mound of the cheese and onion mix near the centre, leaving a good inch space all the way around the edge. Brush 1 half of the disk with beaten egg and fold over the other half to form a semi circle shape, press the edges together and roll the edges in, pressing as you go to form a crimped edge (it doesn’t have to be neat and tidy, the important thing is to seal it well so no cheese spills out whilst baking).
  5. Place them on a baking tray and brush liberally with the beaten egg, using a small knife poke a small hole in the top of each one, this allows any excess steam to escape. Bake in the oven for 30-45 minutes until golden brown. DO NOT attempt to eat one straight from the oven, the filling will be hotter than magma and unless you want to burn the roof of your mouth off, leave them to cool for 10 minutes before eating.

These are very rich, Buttery pastry and a soft cheesy and onion filling, they will play havoc on your waistline if you eat too many……but everything in moderation as they say!

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