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Cheese and Onion Pasties
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.
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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
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.
Nutrition
Serving: 1pastyCalories: 639kcalCarbohydrates: 55gProtein: 8gFat: 43gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gTrans Fat: 1gSodium: 539mgPotassium: 269mgFiber: 4gSugar: 3gVitamin A: 3IUVitamin C: 10mgCalcium: 43mgIron: 3mg
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