Potato, Cheddar & Red Onion Pasties
These golden pastry pockets are filled with a delicious mixture of caramelized onion chutney, tender potatoes, carrots, and gooey melted cheddar cheese. Encased in a flaky shortcrust pastry and sprinkled with poppy seeds, these savory pasties are bursting with flavor and perfect for a satisfying meal. Serve them warm from the oven alongside a crisp green salad for a delightful and comforting dish.
— Constant Cookbook
Ingredients
- 1 large potato , cut into 1cm dice
- 2 carrots , cut into 1cm dice
- 300g jar caramelised onion chutney
- 1 tbsp thyme leaves , chopped
- 1 tbsp Dijon mustard
- 140g mature cheddar , grated
- 500g block shortcrust pastry
- beaten egg , for brushing
- poppy seeds , for sprinkling
- green salad , to serve (optional)
Instructions
- Heat oven to 190C/170C fan/gas 5. Line a baking tray with baking parchment. Boil the potato and carrots in salted water for 5 mins until tender. Drain well and tip into a mixing bowl.
- Add the chutney, thyme, mustard, cheese and some seasoning, and gently mix to combine. Put in the fridge to cool.
- Roll out the pastry to the thickness of a £1 coin, then cut out 8 x 13cm squares. Divide the filling between the squares and brush the pastry 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 30 mins until golden. Serve with a salad, if you like.
Cook Time
40M
Prep Time
PT30M
Yield
Serves 4
Nutrition
- Calories: 910 calories
- Fat Content: 51 grams fat
- Saturated Fat Content: 19 grams saturated fat
- Carbohydrate Content: 97 grams carbohydrates
- Sugar Content: 26 grams sugar
- Fiber Content: 51 grams fiber
- Protein Content: 21 grams protein
- Sodium Content: 3.2 milligram of sodium
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