Cheese & Onion Pasty (England Greggs Style)

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Cheese & Onion Pasty is made with puff pastry, beautifully golden and flaky, with a delicious vegetarian filling. This is hands down my all-time favorite pasty which I grew up eating for lunch in the UK. They are perfect as appetizers or lunch and can be prepared ahead of time. Just make them as instructed but leave the egg wash (or milk wash), then pop them in the fridge and apply just before baking. It is an alternative to regular cornish pasty.  

Yields: 4 

Ingredients:

  • Puff Pasty (Ready-Made 1.1 lb)
  • Boiled  white Potato - 1 large finely chopped 
  • White sweet onion - 1 large finely chopped
  • Unsalted butter - 2 tablespoons
  • Grated Cheddar cheeses (Mild & Sharp Mix) - 1/2 lb or 8 ounces 
  • Salt & Pepper to taste
  • English or Dijon Mustard - 2 teaspoons
  • Milk or Cream - 1/4 cup 
  • Egg - 1 (beaten) or Milk - 2 to 3 tablespoons for wash
  • Chives or finely chopped fresh parsley - 4 tablespoons  (Optional)

Instructions / Method:

1. In a wide pan, melt the butter and add finely chopped onions and fry them until they turn soft/translucent. Now, add finely chopped boiled potatoes and saute them for about 3 to 4 minutes on medium flame. Then, transfer it to a mixing bowl and allow it to cool completely. 

2. Once the mixture is cooled, mash the potatoes and add your cheese, mustard, parsley/chives (optional), cream/milk, salt, and pepper. Give it a good stir and leave it to one side. 

3. Preheat the oven to 375 F. 

3. Take one of the pastry sheets and slice them into 4 equal rectangles. Repeat the same with the other sheet. Now take the mixture/filling into 4 equal portions and place it to one side of each rectangle. Brush around the edges with egg wash or milk. Cover the top with another rectangle sheet and then crimp the edges together.  I used the folk and pressed it down around the outside of each pasty to give the lining look. 

4. Place on a lightly sprayed oven tray and slice some steam holes in each pasty. I have made 3 arrows (>) shape slash with the help of a knife. It helps to stop the pastry from going soggy from the inside. 

5. Give the pasties a final egg wash or use milk and bake it in the oven for about 25 to 30 minutes until golden brown. 

Notes:

  • Oven time may differ so ensure to bake it until it turns golden brown. 
  • To get that authentic Greggs taste, it is best to use both mild and sharp cheddar. You can + or - cheese to your preference. I also used grated pepper jack (2 ounces) to add that kick to the flavor. It is completely optional to add the pepper jack cheese. The original recipe does not require to add it.
  • If you are someone who loves to have spicy pasties, add chopped fresh or pickled Jalapenos, and trust me you wouldn't regret it. That's how I enjoyed mine.  Add finely chopped 2 to 3 tablespoons. P.s the original recipe does not require you to add them. 
Enjoy and do share the photo if you make them :)














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