Potato, cheddar & red onion pasties

Potato, cheddar & red onion pasties

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 30 mins Cook: 40 mins Plus chilling

Skill level

Easy

Servings

Serves 4

Cram shortcrust pastry parcels with oozing cheese and sweet onion chutney - versatile bites with a professional finish

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
910
protein
21g
carbs
97g
fat
51g
saturates
19g
fibre
51g
sugar
26g
salt
3.2g

Ingredients

  • 1 large potato, cut into 1cm dice
  • 2 carrots, cut into 1cm dice
  • 300g jar caramelised onion chutney
  • 1 tbsp thyme leaf, chopped
  • 1 tbsp Dijon mustard
  • 140g mature cheddar, grated
  • 500g block shortcrust pastry
  • beaten egg, for brushing
  • poppy seeds, for sprinkling
  • green salad, to serve (optional)

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Heat oven to 190C/170C fan/gas 5. Line a baking tray with baking parchment. Boil the potato and carrots in salted water for 5 mins until tender. Drain well and tip into a mixing bowl.
  2. Add the chutney, thyme, mustard, cheese and some seasoning, and gently mix to combine. Put in the fridge to cool.
  3. Roll out the pastry to the thickness of a £1 coin, then cut out 8 x 13cm squares. Divide the filling between the squares and brush the pastry edges with the egg. Bring together the 4 corners of each square in the middle, then press all the seams together like a square envelope. Brush with more egg and sprinkle over the poppy seeds. Put the pasties on the baking tray and bake for 30 mins until golden. Serve with a salad, if you like.

Recipe from Good Food magazine, October 2012

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
dishymummy's picture
  • 1
  • 2
  • 3
  • 4
  • 5

They look and taste great and did not last two minutes - my children loved them and my husband took some to work for lunch. Easy to make and have since made with different fillings.

Questions

Tips