Cheese and Onion Pasty
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Ingredients
- 200 g mature cheddar, grated
- 300 g potatoes
- 1 onion
- 500 g shortcrust pastry
- 1 tbsp whole milk
Nutrition (per serving)
- Calories
- 844 kcal
- Protein
- 21.9 g
- Carbohydrate
- 69.7 g
- of which sugars
- 4.8 g
- Fat
- 51.5 g
- of which saturates
- 25.9 g
- Fibre
- 4.5 g
- Salt
- 2.17 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Peel and finely dice the potatoes and boil for 5 minutes, then drain well.
- 2
Mix the parboiled potatoes with the grated mature cheddar and finely chopped onion, and season well.
- 3
Roll out the shortcrust pastry and cut into four large circles.
- 4
Divide the filling between the circles, fold each over into a half-moon shape, and crimp the edges to seal.
- 5
Brush with the whole milk and place on a baking tray.
- 6
Bake for 30-35 minutes until golden and crisp.
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