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Cheese and onion pasty

cheese and onion pasty

(Updated July 26th 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!

 

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!

8 comments… add one

  • Lola 08/12/2014, 21:28

    I just made these and they turned out amazing, thanks so much for the recipe! Greetings from Bosnia.

    Reply
    • Adam Garratt 08/12/2014, 21:30

      Oh fantastic lola! Love to hear reader successes. Glad you like them :)

      Reply
  • Teri 07/02/2013, 10:42

    They look delicious, just going to rustle some up for packed lunches

    Reply
    • Adam Garratt 07/02/2013, 11:01

      Thank you Teri, if you are making some for packed lunches I would make them a bit smaller as these were quite massive. I hope you like them :)

      Reply
  • Shivi 09/12/2012, 19:15

    Making them for an assesment… hope it goes down well!!

    Reply
    • Adam Garratt 09/12/2012, 20:02

      Oh that’s awesome! they are rich but do taste good. Let me know if they turned out right, if you have a picture I’ll put it on the facebook page too. :)

      Reply
  • Nanda 05/08/2012, 08:55

    That looks delicious! Will definitely have that try that sometime!

    Reply
    • Adam G 05/08/2012, 14:54

      They are, great for freezing too :)

      Reply

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