The Ultimate Cheese and Onion Pasty Recipe: A Step-by-Step Guide

This recipe delivers a classic, savory cheese and onion pasty perfect for a quick lunch, a satisfying snack, or even a party appetizer. We'll cover everything from making the pastry from scratch to achieving that perfectly golden-brown crust. Get ready to tantalize your taste buds!

Ingredients: For the Pastry

• 225g plain flour
• 110g cold unsalted butter, cubed
• Pinch of salt
• 5-7 tbsp ice-cold water

Ingredients: For the Filling

• 1 large onion, thinly sliced
• 50g butter
• 150g mature cheddar cheese, grated (or your favorite cheese!)
• 1 tbsp plain flour
• 150ml milk
• Salt and freshly ground black pepper to taste

Instructions: Making the Pastry

1. Combine Dry Ingredients: In a large bowl, sift the flour and salt. Add the cold, cubed butter and use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs. This process is crucial for a flaky pastry.

2. Add Water Gradually: Gradually add the ice-cold water, a tablespoon at a time, mixing lightly with a knife until the dough just comes together. Avoid overmixing.

3. Chill the Dough: Form the dough into a disc, wrap it in cling film, and chill in the refrigerator for at least 30 minutes. This allows the gluten to relax, resulting in a more tender pastry.

Instructions: Preparing the Filling

1. Sauté the Onions: Melt the butter in a frying pan over medium heat. Add the thinly sliced onions and cook until softened and lightly caramelized, about 10-15 minutes. This step is key to developing a rich onion flavor.

2. Make the Cheese Sauce: Stir in the flour and cook for 1 minute. Gradually whisk in the milk until the sauce is smooth and thickened. Season generously with salt and pepper.

3. Combine Cheese and Onions: Remove from the heat and stir in the grated cheddar cheese until melted and fully incorporated into the creamy onion mixture. Allow to cool slightly.

Instructions: Assembling and Baking the Pasties

1. Roll Out the Dough: On a lightly floured surface, roll out the chilled pastry into a large circle or rectangle, about 3mm thick.

2. Add the Filling: Spoon the cheese and onion filling onto one half of the pastry, leaving a border of about 2cm.

3. Fold and Seal: Fold the other half of the pastry over the filling, pressing firmly along the edges to seal. Crimp the edges with a fork for a decorative finish and to prevent leakage. Cut a few slits in the top to allow steam to escape during baking.

4. Bake: Place the pasty on a baking sheet lined with parchment paper. Bake in a preheated oven at 200°C (180°C fan/Gas Mark 6) for 25-30 minutes, or until the pastry is golden brown and the filling is bubbling.

5. Cool and Serve: Let the pasty cool slightly before slicing and serving. Enjoy!

Tips for the Perfect Cheese and Onion Pasty

• Use Cold Ingredients: Cold butter and water are essential for a flaky pastry.
• Don't Overwork the Dough: Overmixing develops the gluten, resulting in a tough pastry.
• Caramelize the Onions: Taking the time to properly caramelize the onions enhances the flavor significantly.
• Experiment with Cheese: Feel free to experiment with different types of cheese, such as Red Leicester or Gruyere.
• Add Herbs: For extra flavor, consider adding a sprinkle of fresh thyme or rosemary to the filling.

This detailed recipe ensures your cheese and onion pasties will be a delicious success. Remember to share your creations and tag us! Happy baking!