Cheese and onion pasties

recipe Detail


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. However you eat them, we recommend a good shake of malt vinegar.


- 2 sheets of puff pastry

- 1 large onion, diced

- 1 cup shredded cheese (your choice of cheddar, mozzarella, or a blend)

- 2 tablespoons olive oil

- Salt and pepper

- 1 teaspoon dried thyme

- 1 teaspoon dried rosemary

- 1 beaten egg (optional, for egg wash)


1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. In a pan, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook until softened and lightly golden, about 5-7 minutes.

3. Add the dried thyme and rosemary to the pan and stir to combine. Season with salt and pepper to taste.

4. Roll out one sheet of puff pastry onto a lightly floured surface. Cut the pastry into 4 equal squares.

5. On each square, place a spoonful of the onion mixture in the center and top with a sprinkle of shredded cheese.

6. Fold the pastry over the filling to create a triangle shape. Use a fork to crimp and seal the edges of the pastry.

7. Repeat with the remaining pastry sheet, onion mixture, and cheese.

8. Optional: Brush the tops of the pastries with beaten egg for a shiny finish.

9. Place the pastries onto the prepared baking sheet and bake for 25-30 minutes, or until golden brown and puffed up.

10. Serve hot and enjoy your delicious cheese and onion pasties! They can also be kept in an airtight container for 2-3 days. Reheat in the oven at 350°F (175°C) for 10 minutes before serving.

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