This is hands down my all time favourite pasty. For my UK readers, this is like the cheese and onion pasty you get from Greggs, but so much better. Am I allowed to say that? Who knows. Who cares. It’s true 😋
Cheese and Onion Pasty Filling
First things first, I am aware this is by no means a traditional pasty. Cheese and onion ‘bake’ or ‘slice’ is probably more appropriate. However, I’ve been making this recipe for years and for whatever reason I always termed them ‘pasties’ (I swear they used to be cheese and onion pasties at Greggs?!). Anywho, linguistics aside, let’s talk filling.
Cheese, onion and potato
Do Greggs cheese and onion pasties contain potato? No. At least not as a prominent ingredient anyway. But does potato take this pasty to the next level? Hell yes. Think about it… Cheese and onion – yes. Cheese and potato – gimme. Potato and onion – faceplant. But all 3!? I don’t know why I’m trying to convince you here, we all know it makes sense. Alongside the potato, cheese and onion, we’re also going to add mustard for an extra punch of flavour, some cream to help keep the filling moist and some fresh parsley to bring everything together.
Why fry the potatoes?
Most similar recipes to this actually boil the potato before mixing it with the cheese and onion, but in my opinion, it’s such a wasted opportunity for added flavour and texture. Frying the potato adds heaps more flavour and it also allows the potato to better hold its shape. Plus, you need to fry off the onions anyway, so why waste time boiling up your tatties when you can fry ’em? 😁 Process shots: melt butter (photo 1), add diced potato (photo 2), fry and season (photo 3), melt butter and fry grated onion (photo 4), leave to cool then add to bowl with mustard, cream, parsley and salt & pepper (photo 5), stir to combine (photo 6).
Making Cheese and Onion Pasties
When it comes to making the pasties, it’s a fairly straightforward process.
Refrigerated Puff Pastry
I recommend keeping the pastry in the fridge until it’s needed. The warmer the pastry gets, the more difficult it is to work with. Plus cold pastry tends to puff up a little better!
Egg Wash
This is a key component in getting that gloriously golden pastry. I also use a little to help ‘glue’ the pastry shut. Process shots: slice pastry (photo 1), add filling and brush edges with egg wash (photo 2), fold pastry shut (photo 3), crimp edges with a fork and clean up with a knife (photo 4), add to greaseproof baking tray (photo 5), bake until golden (photo 6).
What pastry to use?
For me, it’s gotta be puff pastry every time. In theory, you could use shortcrust pastry, but I find it all ends up a bit ‘heavy’. Puff pastry keeps the whole thing light and allows the fillings to be the star of the show.
What cheese to use?
A nice sharp/mature cheddar will do the trick. I’d steer away from flavoured cheeses such as pepper jack or smoked cheese because it becomes too distracting. I’ve also tried mozzarella in the past too but just doesn’t quite cut the mustard – figuratively and literally.
The fancy pattern on top, any need?
These are actually steam holes, used to stop the pastry from going soggy from the inside. I usually just stick with the 3 arrow shape slices, but that’s about as far as my artistic ability goes, so feel free to dress them up as you desire!
Serving Cheese and Onion Pasties
Can I make these ahead of time?
I find they’re best made fresh, but you can either prep or fully make them ahead of time. More on this in the recipe card notes below.
Can these be frozen?
I find these best frozen after they’re made, just to avoid the cream curdling/cheese going grainy. I recommend freezing in-between parchment paper and then transferring to a ziplock bag, just to avoid them sticking together. Looking for more Greggs inspired recipes? Check out my Cheese and Bacon Turners, Steak Bakes and Sausage, Bean and Cheese Melts! Alrighty, let’s tuck into the full recipe for these cheese and onion pasties shall we?!
How to make Potato, Cheese and Onion Pasties (Full Recipe & Video)
If you loved this potato, cheese and onion pasty recipe then be sure to Pin it for later! Already made it or got a burning question? Give me a shout in the comments below and pick up your free ecookbook along the way!
