Cheese and Onion Pasties (Print Version)
# Ingredients:
→ Shortcrust Pastry
01 -
500 g strong bread flour
02 -
125 g unsalted butter
03 -
125 g vegetable shortening (such as Trex)
04 -
0.5 teaspoon fine salt
05 -
1 egg yolk
06 -
150 ml ice-cold water
→ Filling
07 -
200 g white onion
08 -
350 g waxy potatoes
09 -
225 g mature cheddar cheese
10 -
0.5 teaspoon fine salt
11 -
0.75 teaspoon ground black pepper
→ Glaze
12 -
1 egg, beaten
# Instructions:
01 -
Combine flour and salt in a large bowl. Rub butter and vegetable shortening into the flour until the mixture resembles breadcrumbs. Add egg yolk and gradually incorporate most of the ice-cold water, mixing with a blunt knife to form a soft dough. Add additional water only as needed to bind the dough without making it sticky.
02 -
Turn the dough onto a lightly floured worktop and knead for 3–4 minutes until it becomes elastic. Shape the dough into a disc, wrap in clingfilm, and refrigerate for at least 3 hours. Remove from the fridge 30 minutes prior to rolling.
03 -
Thinly slice potatoes and onions. Coarsely grate the cheddar cheese. Place potatoes, onions, and cheese in a large bowl, add salt and ground black pepper, and mix thoroughly by hand.
04 -
Preheat the oven to 200°C. Line a large baking sheet with baking parchment.
05 -
Divide the pastry into 4 equal pieces. On a floured surface, roll each piece to 2 mm thickness and cut out a 20–22 cm circle using a plate or cake tin as a template.
06 -
Distribute the filling evenly onto the centre of each pastry circle. Brush the edge of half the circle with beaten egg, then fold the pastry over to enclose the filling. Seal and crimp the edges by pinching and twisting. Tuck both ends underneath.
07 -
Place the assembled pasties on the prepared baking tray. Cut a small slit in the top of each pasty and brush all over with beaten egg.
08 -
Bake at 200°C for 15 minutes. Reduce temperature to 150°C and continue to bake for 45 minutes until golden and crisp.
09 -
Transfer pasties to a wire rack and allow to cool for at least 20 minutes before serving.
# Notes:
01 -
Chilling the pastry ensures a flaky crust; allow adequate time for resting the dough before rolling. Cool baked pasties before slicing to maintain structure.