Tuesday 23 September 2014

Cheese and Onion Pasties

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

I love autumn!

 Even though it officially began today, I started my favourite season back on the first of this month with a delicious pie. Anyway, we are now in to comfort food season and what better way to start than with a Cheese and Onion Pastie?
Crisp, golden, homemade pastry encasing a cheese and onion filling that will rival any bakery - perfect for these gloomy autumn nights!

Pasties, previously: Cheddar and Caramlised Onion Pasties

A Simple List of Ingredients:

1. Plain Flour
2. Butter
3. Salt
4. Cold Water
5. Vegetable Oil
6. Onions
7. Potatoes
8. Mature Cheddar Cheese
9. Black Pepper

Bismillah, let's begin!

Over a low heat, add 1 tablespoon Vegetable Oil and 3 medium Onions, peeled and diced.

Give them a stir and let them soften gently whilst you prepare the potatoes.

Peel and thinly slice 2 medium Potatoes, and add to the pan.

Add Salt and Black Pepper, to taste.

Stir well and then cover and leave on a low heat for 15 minutes or until the potatoes are tender. 

Once tender, mash to get the consistency you want.

Remove to a bowl.

Grate 4 ounces (113 grams) Mature Cheddar Cheese.

Add to the bowl.

Stir well, and taste for seasoning.
Let it cool completely and make the pastry. Full instructions for the pastry will be in the written recipe below and if you want pictures, click here.

We ended up making a few giant ones and a few normal sized ones.

These bake at Gas Mark 5 or 200 degrees for 20 minutes until golden brown and delicious looking.

The pasties are delicious on their own as dinner or lunch - no one will be able to resist them!

Full Written Recipe:

Cheese and Onion Pasties

Ingredients – makes 10 pasties

For the Pastry
8 ounces (226 grams) Plain Flour
4 ounces (113 grams) Butter, cold and cubed
¼ teaspoon Salt
Cold Water, as needed

For the Cheese and Onion Filling
1 tablespoon Vegetable Oil
3 medium Onions, peeled and finely diced
2 large Potatoes, peeled and thinly sliced
4 ounces (113 grams) Mature Cheddar Cheese, freshly grated
Salt and Pepper, to taste


First, to make the filling. Heat the oil in a pan on a low heat. Add the onions and cook until soft.

Add in the potatoes, salt and pepper and cover. Leave on a low heat for 15 minutes or until the potatoes are soft.

Once tender, mash to get the consistency you want. Stir in the grated cheese and allow to cool completely.

Next, to make the pastry. In a food processor or by hand, put in the flour and butter. Mix until it resembles crumbs. Add the salt. Pour in water and mix until a dough forms. Wrap in clingfilm and chill in the fridge for at least 30 minutes before using.

When using the pastry, remove from the fridge and knead whilst still wrapped in clingfilm. This will soften the dough and make it easier to use.

Roll the pastry into rounds. Fill with the filling and fold to make pastie shapes. Crimp the edges and place on a baking tray.

Brush with a beaten egg and bake in a preheated oven at Gas Mark 5 or 200 degrees for 20 minutes or until golden brown.

Let them cool for 10 minutes and serve!

This Time Last Year:

Keep me in your duas, please,


Spice Enthusiast
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