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!
📝 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.
🍽 If you liked that...
.... you might also enjoy these vegan recipes from The Veg Space:
Cheese and Onion Pasties
- 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)
- 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.
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For more quick and easy vegan recipes take a look at my latest book Vegan in 15.
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