Cheese and Onion Pasties
British hand pies filled with cheddar and properly caramelized onion, not just raw onion, crimped shut and baked until the pastry turns deep golden.
Ingredients
Instructions
Mix the grated cheddar through the caramelised onion while the onion is still slightly warm, so the cheese starts to soften and bind the filling together.
Spoon the filling onto one half of each pastry round, leaving a border around the edge.
Fold over and crimp the edges firmly with a fork to seal, a loose seal is the main reason pasties leak filling in the oven.
Brush with egg wash if you like a deep shine, then bake at 200C for 20-25 minutes until the pastry is deep golden and crisp all the way through.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.