Potato, Cheese and Onion Pasty - My Gorgeous Recipes (2024)

FAQs

What is cheese and onion pasty made of? ›

Preheat your oven to 200°C/180°C(fan)/400°/Gas 6. Put 200 g Potato, 0.5 Onion, 100 g Cheddar cheese, 1 tablespoon English mustard, 1 Egg and 1 pinch Sea salt and black pepper into a bowl and mix well. Cut 375 g Puff pastry into 8 equal sized squares/rectangles. Put 4 of the pastry squares onto a lined baking tray.

A cheese and onion pasty is a classic. We love serving them for dinner, with homemade chips and baked beans – a plate of orange food at its finest. But you could just as easily enjoy yours with a quick pickle on a picnic, as they taste great hot or cold.

For instance with your choice of potato (with a pasty mine would be mash), choice of vegetable, peas for instance, and definitely gravy or the whole thing may be just to dry to enjoy. Pasty and chips (French Fries to non Brits) again with gravy would also be good….

Pasties get a bit of a bad rep for being unhealthy, but in reality, they're a fairly good complete meal. Now, we're not recommending you eat one EVERY day, but you certainly shouldn't feel bad when you do reach for one. Or two! In fact, calories aren't a particularly good gauge of how healthy foods are for us.

There are 330 calories per portion in this Cheese and Onion Pasties, which means it falls into our Everyday Light category. These Cheese and Onion Pasties are perfect if you're following a calorie controlled diet, and they fit well with any one of the major diet plans such as Weight Watchers.

Energy: 783 calories

Proportion of total calories contributed by protein, carbs and fat.

Because it is made from pastry dough. Pastry dough (and any other kind of dough) gets ruined by a microwave.

In the fridge You can keep the cooked pasties in the fridge for 3 days. Pop them in the oven to give them a little 'refresh' before eating them. Can you freeze Cheese and Onion Pasties? Yes you can.

No meat other than beef, and no vegetables apart from those listed can be used in the filling. There must be at least 12.5% beef and 25% vegetables in the whole pasty. All the ingredients must be uncooked when the pasty is assembled and then slowly baked to develop all that famous Cornish pasty taste and succulence.

Châteauneuf-du-Pape, a full-bodied red wine from the Rhône region of France, would be an excellent pairing for Cornish Pasty. This wine, primarily made from Grenache grapes, has a robust character with flavors of ripe red fruit and spice that can match the hearty flavors of the pasty.

What to eat with pasties for dinner? ›

A pie should be served with mash (possibly chips, but mash is preferable) and peas (ideally mushy or marrowfat, but any pea will do in a pinch) and lashings of gravy.

There is (limited) scope to serve a pasty as a plated meal – see below – but pub lunches aside, this is primarily, by its very design, a portable product intended to be eaten on the go.

Wheat Flour (Contains: Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Margarine (Contains: Palm & Rapeseed Fats & Oils, Vegetabl Emulsifiers: Mono- & Di-Glycerides of Fatty Acids, Natural Vegetable Colours: Annatto, Curcumin), Milk, Onion (6%), Potato (3.5%), Vegetarian Cheese Powder (Milk) (3%) ( ...

History. This was a food traditionally popular with the working classes of Northern England, due to a combination of relatively cheap ingredients which provided sustenance to workers, particularly in the mining, steel, and manufacturing industries.

For shortcrust pastry

(rough puff can also be used): 500 g strong bread flour (it is important to use a stronger flour than normal as you need the extra strength in the gluten to produce strong pliable pastry) 120 g lard or white shortening.

The difference between the two is all in the structure, he said. Pasties tend to be defined as a singular, folded pastry case with a crimped lid and a savoury filling, typically of seasoned meat and vegetables. Pies, on the other hand, traditionally have a base and sides and a separate lid.