Cheese and Onion Pasties

Serves 4


  • 1 Sheet Ready Rolled/ 500g Block Ready Made Puff Pastry
  • 125g Grated Cheese (Cheddar or Double Gloucester works best)
  • 1 Medium Yellow Onion (Chopped)
  • 2 TBSP Chives (Chopped)
  • 1 TBSP Butter
  • 1 Egg (Beaten for glazing)
  • 2 TBSP Milk

Preparation time – 20 Mins

Cooking Time – 25 Mins

If you are English you are probably very familiar with a cheese and onion pasty, what you are also probably familiar with is that it is so difficult nowadays to buy a cheese and onion pasty that does not have potato in it, like when did it become a common thing that everyone thought it was a great idea to put potato in a cheese and onion pasty? and why did it become a popular thing to do?

Now I personally am not a huge fan of cheese and onion pasties, they are O.K. but they would not be my first choice I am more of a chicken and mushroom kinda girl, however cheese and onion are my boyfriends first choice, the only problem…….. he hates potato in them, so once again I was on a mission to make a decent cheese and onion pasty that had a decent amount of filling, was not dry and was potato free.

This is a pretty simple recipe and as I stated in my post for my “Leftover Christmas Dinner Pasty” recipe I use ready made puff pastry so it is also a pretty quick recipe.

Preheat your oven to 200°C

First grate the cheese and dice your onion.


Next melt the butter in a pan on a low heat.


Add the onions to the butter and cook on a medium heat until they are almost soft (around 5 mins). You don’t want them to be completely soft as they are going to finish cooking in the oven, but you also don’t want chunks of raw onion in your pasties either.


Add your cheese and chives to a medium mixing bowl and then add the onions and combine.


Roll out your pastry on a floured surface and with a pizza cutter or sharp knife, cut the pastry into 8 rectangles.


Add a spoonful of the cheese mix into the middle of 4 of the rectangles, try not to overfill otherwise your filling will leak out whilst cooking. I usually leave around half an inch space around the edges of the rectangles.


With a pastry brush or your finger, lightly go around the edges of the pastry with milk. then place the empty rectangles on top of the filled ones and press down. Go around the edges with a fork lightly pressing down to bind the 2 sides together. I also then go around the edges with a pizza cutter a couple of millimetres in just to neaten the edges up. Pierce 3 small holes into the top of each pasty to allow the steam to be released.


Brush over the tops of the pasties lightly with the beaten egg. Place the pasties onto a greased baking tray and put them into the oven for around 20-25 mins or until pastry is golden brown.


Serve immediately, or leave to cool and then freeze.

**These will last up to a month in the freezer**



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