Are you craving a savory snack that combines tradition with a delicious twist? This cheese and onion Cornish pasty recipe is your answer! Imagine buttery, flaky pastry wrapped around a rich, cheesy filling—a comforting treat that feels like home.
Even if you’re a fan of the classic beef pasty, this vegetarian version offers all the indulgence with a modern touch. It’s perfect for any occasion and guaranteed to delight your family. Ready to get started? Let’s dive into this step-by-step guide to creating your new favorite snack!
Ingredients
For the Pastry:
- 280g plain flour (plus extra for dusting)
- 1 tsp salt
- 200g cold unsalted butter
- 1 large egg
- 30ml whole milk
- 2 tsp white vinegar
- 1 egg (beaten, for glazing)
For the Filling:
- 1 large onion, finely chopped
- 175g potato, peeled and diced small
- 150g mature cheddar cheese, grated
- 20g unsalted butter
- 1 tbsp mustard (optional, for added tang)
- 3 tbsp double cream
- ½ tsp salt
- ½ tsp ground black pepper
- A sprig of fresh rosemary (optional)
Instructions
Step 1: Make the Pastry
- Combine Ingredients: In a large bowl, rub the cold butter into the flour and salt until the mixture resembles breadcrumbs.
- Form the Dough: Add the egg, milk, and vinegar. Mix until it forms a soft dough. If it’s sticky, add a little extra flour.
- Chill: Shape the dough into a disc, wrap it in clingfilm, and refrigerate for at least 30 minutes.
Step 2: Prepare the Filling
- Cook the Veggies: Heat the butter in a pan over medium heat. Sauté the onion until softened. Add the diced potato and cook for about 10 minutes until just tender. Add rosemary if desired.
- Combine: Remove from heat. Stir in grated cheddar, mustard, double cream, salt, and pepper. Allow the mixture to cool completely.
Step 3: Assemble the Pasties
- Roll the Dough: Preheat the oven to 180°C (fan)/200°C (conventional). Roll the chilled pastry on a floured surface to about 0.5cm thickness. Cut out circles (15cm diameter) using a bowl or cutter.
- Fill: Place a generous spoonful of the filling on one side of each circle, leaving a border for sealing.
- Seal: Brush the edges with beaten egg, fold the pastry over the filling, and press the edges to seal. Crimp the edges for a traditional pasty look.
- Glaze and Vent: Place the pasties on a lined baking tray. Brush with beaten egg and prick the tops with a fork to allow steam to escape.
Step 4: Bake
Bake in the preheated oven for 25 minutes or until the pasties are golden brown and flaky. Let cool slightly before serving.
Pro Tips
- Pastry Tips: Resting the pastry is crucial for a tender and flaky texture. Don’t skip the chilling step!
- Uniform Sizing: Dice potatoes small and evenly for consistent cooking.
- Season Generously: Don’t shy away from seasoning; the cheese and onion combination thrives with a touch of black pepper.
- Freezing: These pasties freeze well. Wrap individually and store for up to three months. Reheat in an oven at 150°C for 15-20 minutes.
Why You’ll Love This Recipe
This cheese and onion Cornish pasty is not only a comforting classic but also incredibly versatile. Whether enjoyed warm from the oven or as a grab-and-go snack, it’s perfect for picnics, lunchboxes, or lazy evenings at home. The combination of buttery pastry and cheesy filling makes it a guaranteed crowd-pleaser.
FAQs
1. Can I use store-bought pastry? Absolutely! If you’re short on time, high-quality store-bought shortcrust pastry works well.
2. Can I add other vegetables? Yes! Finely diced carrots or leeks make great additions.
3. How do I reheat leftover pasties? Reheat in a preheated oven at 150°C for 15-20 minutes. Avoid microwaving to prevent soggy pastry.
Get ready to indulge in a comforting, savory treat with this cheese and onion Cornish pasty recipe. Whether you’re a seasoned baker or a novice, this step-by-step guide ensures delicious results every time. Enjoy!