Potato, cheddar & red onion pasties

Potato, cheddar & red onion pasties

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(3 ratings)

Prep: 30 mins Cook: 40 mins Plus chilling


Serves 4
Cram shortcrust pastry parcels with oozing cheese and sweet onion chutney - versatile bites with a professional finish

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal910
  • fat51g
  • saturates19g
  • carbs97g
  • sugars26g
  • fibre51g
  • protein21g
  • salt3.2g
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  • 1 large potato, cut into 1cm dice



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 carrots, cut into 1cm dice



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 300g jar caramelised onion chutney
    Apple & cranberry chutney in three jars



    Unlike a pickle which should be vegetable-based, a chutney should be fruit-based. This means…

  • 1 tbsp thyme leaf, chopped
  • 1 tbsp Dijon mustard
  • 140g mature cheddar, grated
  • 500g block shortcrust pastry
  • beaten egg, for brushing



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • poppy seeds, for sprinkling
  • green salad, to serve (optional)


  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.

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Comments, questions and tips

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22nd Aug, 2017
Help! Making this minute but it's like a soup! Why so.wet and what can I do?
27th Oct, 2012
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.
Nicola Reynolds's picture
Nicola Reynolds
30th Apr, 2018
Would these work with puff pastry? I also wonder, could you make mini sized ones?
goodfoodteam's picture
30th Apr, 2018
Thanks for your question. You could try these with puff pastry, we'd suggest upping the oven temp to 200C/ 180C fan. Mini versions would work well too. Keep an eye on them to ensure they don't brown too much and become overcooked.
Nicola Reynolds's picture
Nicola Reynolds
4th May, 2018
Thanks so much for coming back to me - I have decided to go for shortcrust pastry ones but I am going to use a sheet of ready rolled pastry so they will be a bit smaller than the ones in the recipe. Last question, can I cook from frozen?
goodfoodteam's picture
8th May, 2018
Yes, you can! You'll need to add additional cooking time to make sure they're cooked all the way through.
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