How To make Cheese Pasties
3 c Unbleached white flour
1 ts Salt
1 c Water
3 tb Ice water
2 Celery stalks, diced
-(about 1 c) 1 sm Turnip, diced
(about 3/4c) 1 Leek, washed and chopped
(about 2/3 c) OR 1/2 c Chopped scallions
1 1/3 c Diced carrots
4 c Grated cheddar cheese
-(12 oz) pn Mace 1/4 ts Freshly grated black
-pepper 1/4 ts Cayenne
To make the crust, sift the flour with the salt. Cut the butter into the flour with your fingers until the mixture resembles coarse meal. Sprinkle on ice water while you stir with a fork until the dough hangs together. Form into a ball and refrigerate for 15-30 min. Don't chill too long or you will have trouble working the dough. In a large bowl, mix together all the filling ingredients. Preheat the oven to 375F. Cut the ball of dough into 6 equal pieces. Roll out each piece to about 1/8" thick. Cut a 9" circle out of each pastry piece. Place 1/6 of the filling in the middle of each pastry circle. Pack it down so that it will fit. Pull one edge over the filling to make a half-circle. Seal the two edges together like a turnover. Turn the edges over all around and press with a fork or your fingers to double seal. Cut slits in the tops of each pastie so that steam can escape. Bake for 15 min at 375F, then reduce the heat to 350F and bake for 15 ~ 20 min more, until lightly golden. Let the pasties rest for at least 5 min out of the oven before serving. Make plenty. Pasties are even better when reheated the following day. Source: Sundays at Moosewood * The Polka Dot Palace BBS 1-201-822-3627. Posted by FAYLEN
How To make Cheese Pasties's Videos
How to make a chip shop style Cheese and Onion Pie | A British Classic!
I'm going to show you how to make Individual chip shop-style cheese and onion pies that are lovely and cheesy and melty in the middle. Perfect for a meat-free dinner.
Free Printable recipe is available on our site:
Oven Temp: 200c/400f
Ingredients:
• 2 x 320g packs ready-rolled shortcrust pastry
• 1 medium potato, peeled and cut into 1cm cubes
• 2 tbsp unsalted butter
• 1 large onion, peeled and finely sliced
• 2 tbsp plain flour
• 125ml whole milk
• 50ml double cream
• 150g mature cheddar cheese, grated
• ¼ tsp mustard powder
• ¼ tsp salt
• ½ tsp freshly ground black pepper
• 1 egg, lightly whisked
Instructions:
1. Preheat the oven to 200C/400F
2. Unroll one of the rolls of pastry and slice into four squares.
3. Line 4 individual pie dishes (measuring approx. 11cm diameter x 3.5cm deep) with the pastry squares, so the pastry covers the base and sides and overhangs slightly.
4. Use a fork to prick several holes in the base section of the pastry.
5. Cover each pie case with baking parchment and fill with baking beans, then place on a tray and bake in the oven for 10 minutes to par-cook the base of the pies.
6. Remove the pie bases from the oven, leave to cool for 10 minutes, then carefully remove the parchment and baking beans.
7. While the pastry bases are cooking, make the filling.
8. Add the diced potato to a pan and cover with water. Bring to the boil and simmer for 12 minutes – until the potato is very tender and starting to break apart. Drain and put to one side.
9. Melt the butter in a second pan and add the sliced onion. Stir and cook over a medium heat for 5 minutes until the onion starts to soften.
10. Sprinkle on the flour and stir to coat the onions. Cook for a further minute.
11. Add the milk a splash at a time, whilst stirring, until the milk is fully incorporated.
12. Add in the cream, cheese, mustard powder, salt, pepper and cooked potatoes.
13. Stir together until the cheese has melted and the potatoes break down. The filling should be thick and only just pourable.
14. Divide the filling between the four pie cases. Brush a little of the egg wash onto the edges of the pastry.
15. Unroll the second roll of pastry. Slice into four squares and place a square on top of each pie dish.
16. Cut off any excess pastry, then crimp the edges of the pastry together using a fork.
17. Brush the tops of the pies with egg wash and pierce two holes in the top of each pie using a sharp knife.
18. Place the pies on a baking tray and bake in the oven for 20-25 minutes until golden brown.
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British Cheese and Onion Pasty
✅ Recipe ::
British Cheese and Onion Pasty is simply a flaky pastry filled with cheese and onion mixed with a little mashed potato. This recipe is truly just like mum used to make (at least mine) with really good, authentic English cheddar cheese. #greggs #pasty #pastyrecipe
Cheese & Onion Pasties
How to make cheese & onion pasties/bake, simple step by step instructions, from start to finish.
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Lazy river rag By Dan Lebowitz
Potato, Cheese and Onion Pasty with Puff Pastry - quick, easy and delicious!
Potato, Cheese and Onion Pasty made with puff pastry, beautifully golden and flaky, with a delicious vegetarian filling. Great as a snack, or even as a light meal with a nice salad on the side. The pasties are a great British snack, so popular that is hard not to have one too many. Ready from scratch in about 30 minutes or so.
Recipe:
My secret copycat recipe
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In this video I show you step-by-step how to make this delicious snack.
Recipe Ingredients
300g Mashed Potato (Do not add anything like milk, etc. only a little butter or margarine.
4 Eggs
200g Onion finely chopped
400g Grated Cheese
Puff Pastry Either shop bought or your own make.
If you want to make a smaller quantity simply dived the ingredients in half.
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Cheese and Onion Pasties, Better than Greggs! - Annie's Kitchen
Hello and welcome back to my kitchen!
Today I am showing you my recipe for a tasty, crispy, cheesy cheese and onion pasty! They are extremely quick to make and freeze perfectly which is why I like to make large batches so I always have some ready in a pinch :) Do try the recipe out!
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