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Potato, Cheddar, and Red Onion Pasties

‘Sure to become a family favorite,’ according to GoodFood and in fact, the first bite at our table having been immediately pronounced “Delicious,” we’d have to say we concur! Eminently tote-able, pasties (say,’pah-stees’) of course also make fine picnic or lunchbox fare. Whether enjoyed warm with a salad for a light supper, or tucked away with an apple for lunch, we’re willing to bet you’ll be pleased to add these pasties to your repertoire!

Potato, Cheddar, and Red Onion Pasties

1 large red potato, peeled and cut into small dice (about 8 oz./1 cup)
2 carrots, peeled and cut into small dice (about 5 oz./¾ cup)
10½ oz. caramelized onion chutney or red onion marmalade (about 1 cup)
1 tbs. thyme leaves, chopped
1 tbs. Dijon mustard
5 oz. mature English cheddar, grated
double recipe pastry dough
beaten egg, for brushing
poppy seeds, for sprinkling

Heat the oven to 375°F. Line a baking tray with parchment.

Bring a large pan of salted water to a boil, then add the potato and carrots and cook for 5 minutes, or until just tender. Drain well and tip into a mixing bowl. Add the chutney, thyme, mustard, cheese, and some salt and pepper, and gently mix to combine. Put in the fridge to cool.

Make up the pastry dough and roll out to 1/8” thickness, then cut out 8 squares that are 5” x 5”. Divide the filling between the squares and brush the edges with the egg. Bring together the 4 corners of each square in the middle, then press all the seams together like a square envelope. Brush with more egg and sprinkle over the poppy seeds. Put the pasties on the baking tray and bake for 25-30 minutes until golden. Serve warm or at room temperature.

3 Comments Post a comment
  1. Ellen #

    Hi I am new to your blog but have been enjoying it. Seeing the word pasties made me take note as this is one of our families favorite dishes. We are getting ready for a huge pastie party this New Years. The recipe is from our parents who were raised in Montana during the mining time.
    Ellen

    December 14, 2012
    • We hope you’ll enjoy trying this recipe too, alongside your traditional pasties — and we hope the party is loads of fun!

      December 14, 2012
  2. Daryl #

    Peggy told me about your blog, Connie. What oh what should I make first??

    February 15, 2013

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