Week 23 - Cheese and Onion Pasty

 I remember making my very first pasty a few years ago and it was delicious so i decided to make it again for my DofE

Ingredients
For homemade pastry:
75 grams plain flour, plus extra for rolling out pastry
Pinch of salt
55 grams unsalted butter
75 ml cold water approximately

For the filling:
1 small potato, peeled and chopped in 2
1 tsp vegetable oil
2 tsp butter
2 red onions, chopped
92 grams white cheddar, grated
1 egg, whisked with a little milk


Instructions
For the pastry add the flour, salt and butter to a large bowl. Using your fingertips (or a pastry cutter) rub the butter and flour until it resembles breadcrumbs. Drizzle in the water and mix using a fork until the it starts to come together and holds together when pressed in your hand. You may not need all of the water, or you may need a little more.

Turn the dough out onto a floured surface. If the dough is too crumbly, add a little more water in tiny amounts. If too dry, do the same with flour. Roll the dough to a rectangle. Fold the edge furthest away from you to the center and fold the edge closest to you to the center so the edges meet. Turn 1/4 and roll out to a rectangle and fold the same way again. This step will make the dough light and flaky. Wrap the dough in plastic wrap and refrigerate for 1 hour.

Add the potato to a large pan and cover with water, Boil for 12-15 minutes until soft when pierced with a fork, drain and mash.

While the potato cooks, add the oil and butter to a frying pan over medium heat. When the butter bubbles, add the onion and cook, stirring until softened. Remove and transfer to a mixing bowl along with the mashed potato and cheese, mix well. You want soft creamy mash, not crumbly. If it is too dry, add a little warm milk. Taste and add salt if needed.

Preheat oven to 200.C/180.C fan. Cover a baking sheet with parchment paper.
Roll out the the pastry large enough to cut out 7-inch (18 cm) circles. Add 3 heaped tablespoons of filling to each. Brush half of the edge with the egg wash and fold over the pastry to make a half circle. Use a fork to press and seal the edge. Transfer to the baking sheet.

Brush all pasties with the egg/milk wash. Cut 2 slits in the tops of each. Bake for 15-20 minutes, until golden brown. Time will vary depending on your oven.







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