Savory Cheese Onion Pasty (Printable)

Golden flaky pastry envelops a rich blend of cheddar, cream cheese, and gently cooked onions.

# What's Needed:

→ Pastry

01 - 2 1/2 cups all-purpose flour (350 g)
02 - 3/4 cup cold unsalted butter, cubed (175 g)
03 - 1/2 teaspoon salt
04 - 6 to 7 tablespoons cold water
05 - 1 egg, beaten (for glazing)

→ Filling

06 - 2 tablespoons unsalted butter
07 - 2 medium onions, finely sliced
08 - 7 ounces mature cheddar cheese, grated (200 g)
09 - 2.5 ounces cream cheese (75 g)
10 - 1 teaspoon English mustard
11 - 1/2 teaspoon freshly ground black pepper
12 - 1/4 teaspoon salt
13 - 2 tablespoons fresh chives or parsley, finely chopped (optional)

# How to Make It:

01 - Combine flour, salt, and cubed butter in a large bowl until mixture resembles breadcrumbs. Gradually add cold water, mixing until dough forms. Shape into a disk, wrap in plastic, and refrigerate for 20 minutes.
02 - Melt butter in a skillet over medium heat. Add sliced onions and cook gently for 8 to 10 minutes until soft and translucent without browning. Remove from heat and let cool slightly.
03 - In a bowl, combine cooked onions, grated cheddar, cream cheese, mustard, black pepper, salt, and chopped herbs if using. Mix thoroughly.
04 - Set oven to 400°F (200°C). Line a baking sheet with parchment paper.
05 - On a lightly floured surface, roll pastry to about 1/8 inch (3 mm) thickness. Cut into four 7-inch (18 cm) diameter circles.
06 - Place cheese and onion mixture on one half of each circle, leaving a 1 cm border. Brush edges with beaten egg.
07 - Fold pastry over filling to create a half-moon shape. Press edges firmly and crimp with a fork. Transfer to prepared baking sheet.
08 - Brush pasties with remaining beaten egg. Make a small slit on top of each to release steam during baking.
09 - Bake in preheated oven for 30 to 35 minutes until pastry is golden brown and crisp.
10 - Allow pasties to cool slightly before serving. Serve warm or at room temperature.

# Tips for Success:

01 -
  • The filling stays creamy and rich without turning into a puddle when you bite in
  • You can make the dough ahead and keep it in the fridge for two days, which means weeknight pasties are actually possible
  • They taste better at room temperature than most pastries, so they travel well to work or picnics without turning sad
02 -
  • If the butter warms up while you're making the pastry, the dough will be greasy and tough instead of flaky, so work quickly and keep everything cold
  • Don't overfill the pasties or the cheese will leak out during baking and glue them to the parchment paper
  • Let the onions cool before mixing them with the cheese or the cream cheese will melt and turn the filling into soup
03 -
  • Use a pizza cutter to trim the pastry circles quickly and cleanly without dragging the dough
  • Freeze any leftover pastry scraps in a ball and use them later for small hand pies or cheese straws
  • Brush the egg wash on just before baking, not earlier, or it will soak into the dough and lose its shine

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