These more-ish cheese and onion pasties are just so easy to make and taste better than any shop-bought version! Perfect for picnics or a weekend lunch.
🍴Why you will love this recipe
Golden flaky pastry encasing oozy melted vegan cheese, onion and potato.... there's a good reason why cheese and onion pasties are so incredibly more-ish, and these vegan ones are just as decadent and delicious!
If you haven't come across pasties before, they are a very traditional British baked pastry usually filled with savoury fillings. Quite incredibly, they account for 6% of the food economy in the county of Cornwall, where they originate!
These vegan cheese and onion pasties are so very easy to make - get the filling on the go, then just unroll and cut out the pastry circles, dampen and seal the edges, chill and bake. So very easy and utterly delicious!
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📝 What you need
Ready-rolled pastry Unless you have many hours to spare to make your own, ready-rolled puff pastry is a great alternative and very quick and easy. Many brands of shop-bought puff pastry are vegan, just avoid the all-butter versions, and check the ingredients.
Vegan Cheese works really well melted into these lovely pasties. For melty recipes like this I like to use Ilchester Melting Mature, Applewood Smoked Vegan or Violife Epic Mature. The best cheddars around are nut-based but they are pricey and too good to melt into a pasty... save them for a cheeseboard!
Vegan Double Cream gives the sauciness to the filling of these lovely cheese and onion pasties. I like Elmlea Plant Double but Oatly Creamy Oat is excellent too.
👩🏽🍳 How to make your cheese and onion pasties
For a full, printable recipe with ingredients and detailed instructions, scroll to the bottom of this page 👇🏼.
Peel and slice the onion, and peel and cube the potato. Melt the vegan butter in a large frying pan and gently fry the onion for 3-4 minutes, then add the potato and cook for 8-9 minutes until just cooked through. Set aside to cool.
Grate the vegan cheese. When the onion and potato mixture is fairly cool, stir through the cheese and vegan cream. Season well with salt and black pepper.
Using a bowl or small plate as a template, cut six circles from the ready-rolled puff pastry, (re-roll the offcuts for the last two pasties). Divide the cheese and onion mixture between the six circles.
Brush the edges of each circle with water then firmly press the edges together to seal and crimp with a fork or your fingers. Brush all over with plant milk (and a drop or two of soy sauce adds a deep, golden glaze). Bake for 25-30 minutes until golden and bubbling.
🔪 Top Tips & FAQs
Don't be tempted to over-fill your pasties, you will regret it when they burst open in the oven! If it is a struggle to get them to seal shut when you fold over the pastry, remove a spoonful of filling.
Whilst ready-rolled pastry makes these pasties quick and easy, you can by all means make your own. Try Paul Hollywood's Rough Puff Pastry recipe (using vegan butter/block margarine), or Delia's Quick Flaky Pastry recipe.
Yes - they freeze best before cooking. Make up the pasties, seal and brush with plant milk, then put into the freezer on the baking trays. As soon as they are frozen, transfer to an airtight tub or bag.
You can also freeze them after cooking - the pastry won't be quite as crisp but they still taste great.
Yes - these are perfect for making a day ahead. Just leave them chilling in the fridge for up to 24 hours, then bake.
Take a look at my Mushroom, Lentil and Red Wine pasties which are delicious, or how about leftover Vegan Chilli con Carne pasties? Curried pasties are fabulous too - perhaps Curried Chickpeas and Spinach or leftover Vegan Korma.
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🍽 If you liked that...
.... you might also enjoy these vegan recipes from The Veg Space:
📖 Recipe
Cheese and Onion Pasties
Ingredients
- 2 small onions or 1 large
- 1 large potato
- 2 tablespoon vegan butter / block margarine
- 175 g vegan cheese
- 3 tablespoon vegan double cream
- 2 320g packs ready-rolled puff pastry
- dairy-free milk to glaze
- soy sauce to glaze (optional)
Instructions
- Peel and slice the onions. Peel the potato and cut it into dice roughly 1cm wide.
- Heat the vegan butter in a large frying pan and add the onion. Cook for 2-3 minutes until starting to soften, then add the potato. Cook for 8-10 minutes over a medium heat until just cooked through. Remove from the heat and set aside to cool.
- Meanwhile, grate the vegan cheese.
- Unroll the pastry and use a bowl or small plate as a template to cut out six circles. (You will need to re-roll the offcuts to cut out the last two circles).
- Grease (or spray with oil) two large baking trays and place the pastry circles on them.
- When the potato and onion mixture is fairly cool, tip it into a bowl and stir through the vegan cheese and cream. Season well with salt and black pepper.
- Divide the filling evenly between the pastry circles. Brush water around the edge of each circle then fold in half, pinching the edges together firmly to create a seal, then crimp with a fork or your fingers. Finally, cut two small holes in the top of each pasty to allow steam to escape.
- Brush the pasties all over with the dairy-free milk (with a drop or two of soy sauce mixed into it if you like, for a deep, golden shiny glaze). Chill the pasties - for at least half an hour if you have time, this really helps the edges to seal securely.
- Preheat the oven to 180°C (fan) / 350°F / Gas Mark 4.
- Bake the pasties for 25-30 minutes until golden brown and crisp on the top and bottom. Serve warm.
Video
Notes
Nutrition
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Christine Newman says
Made these today to freeze for future meals, no chance they’ve all gone! Family loved them. Delicious filling.
Christine Engleby says
Wondering if filo pastry would work with the cheese pasties?
Thanks.
Chris
Kay says
Love this recipe! So easy and delicious! I could eat this all day long.
Yvonne says
Love this recipe for cheese and onion pasties. Quick to make and delicious.
I made ½ the recipe, using 1 sheet of puff pastry which I cut into 4 squares (even quicker & easier!)
Could only fit 3 on the baking sheet so tried 1 in the air fryer, came out really well. Next time I'll freeze some too.
Gary says
What exactly defines a 'large' potato? Greatful for the recipe and eager to try but ????
Kate Ford says
Hi Gary, just a regular potato is fine.... something you might use as a baked potato or thereabouts, really don't worry - whatever you have to hand! You can see from the ingredients photo at the top of the post roughly how big mine was in comparison to the other ingredients, but it won't matter if you have slightly more or less. Hope that helps! Kate
Frances Hall says
Excellent recipe 👍! My husband really enjoyed them! Will make again.
Kate Ford says
That's great to hear - thanks Frances! X
Claudia Lamascolo says
the pastry was so delicious I couldnt stop wanting more delicious filling too!
Toni says
I seriously loved it! Everyone at my house enjoyed it too!
Andrea says
These look fabulous, professional! Homemade is always best. Onions and cheese make a delicious combination!
Ieva says
Great recipe! You just cannot beat a classic pasty, especially when it's plant-based! We used Violife Mature cheese and enjoyed the pasties for lunch over the last two days! Will definitely be making these again soon!
Dannii says
We love making pasties and cheese and onion are our favourites. These vegan ones look amazing.
Alison says
These look delicious! Do you think they could be frozen? I'm thinking I could keep a stash in the freezer for my daughter's lunchbox!
Kate Ford says
Yes they would freeze really well.
Laura says
How many pasties does this make?
thevegspace says
Hi Laura, it really depends on what size cutter you use but about 12 mini pasties. Enjoy!
Parveen Brown says
I have made this recipe so many times and love cooking it, you get the genuine taste from how it's cooked