Jamie Oliver Cheese and Onion Pasties are made with sharp cheddar cheese, onions, waxy potatoes, unsalted butter, and plain flour. This traditional British Cheese and Onion Pasties recipe creates a delicious dinner that takes about 1 hour to prepare and can serve up to 4 people.
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🧡 Why You’ll Love This Cheese And Onion Pasties Recipe:
- Authentic British Flavor: This recipe offers a true taste of Britain with its classic combination of sharp cheddar cheese, onions, and pastry.
- Versatile Serving Options: These pasties are perfect for a hearty lunch or a comforting dinner, pairing well with simple sides like chips or a salad.
- Customizable: You can easily adapt the filling to include other ingredients such as different types of cheese or add vegetables like carrots or peas.
- Perfect for Meal Prep: These pasties can be made ahead and frozen, making them a convenient option for meal planning.
- Fun to Make: The process of making the pastry and assembling the pasties provides a delightful cooking experience, especially if you enjoy hands-on baking.
🌶 Jamie Oliver Cheese And Onion Pasties Ingredients
- 40g unsalted butter
- 1 medium brown onion, finely diced
- 1 medium waxy potato (about 250g), cut into 1cm dice
- 200g cheddar, grated (we used half Hafod, half Montgomery’s, but anything strong and sharp will do)
- 2-3 tbsp double cream (optional)
For The Pastry:
- 300g plain flour, plus extra to dust
- 1 tsp salt
- 200g cold unsalted butter, cubed
- 1 medium free-range egg, lightly beaten
- 40ml milk
- 2 tsp white wine vinegar
- 1 free-range egg, beaten, to glaze
🥟 How To Make Jamie Oliver Cheese And Onion Pasties
- Pastry Preparation: Combine flour and salt in a bowl. Rub in the butter to get a breadcrumb-like texture. Mix in the egg, milk, and vinegar with a knife until it just starts to clump. Knead lightly by hand on a floured surface into a soft dough. Wrap and chill for 30 minutes.
- Cook the Filling: Melt butter in a pan. Add onions, and cook under cover for 10 minutes until soft. Stir in potatoes and cook for 5-10 more minutes. Let it cool.
- Assemble the Pasties: Heat the oven to 180ºC. Divide the dough into four. Roll out one part on a floured surface to about 4-5mm thickness. Mix cheese and cream into the cooled filling. Season well with salt and pepper. Place a portion of filling on half of the rolled dough, leaving a border. Brush edges with egg, fold over and crimp to seal. Place on a baking tray. Repeat for all pieces.
- Baking: Brush with egg, poke holes to allow steam to escape, and bake for 25-30 minutes until golden.
- Serving: Serve hot with chips, baked beans, or your pickles.
💭 Recipe Tips:
- Make Pastry in a Food Processor: Put flour, butter, and salt in a food processor. Mix until it looks like small crumbs. Add milk and vinegar with the machine on, and stop when it becomes dough.
- For a Golden Crust: Brush the pasties with egg again after 20 minutes of baking and bake for another 5-10 minutes for a golden finish.
- Use Vegetarian Cheese: Montgomery and Hafod cheeses are not for vegetarians. Use other cheddars but check the labels to make sure they are suitable for vegetarians.
🥗 What To Serve With Cheese And Onion Pasties?
Cheese and Onion Pasties pair well with a simple green salad, steamed vegetables, creamy coleslaw, or buttery mashed potatoes. They can also be served alongside baked beans, sweet corn, tomato soup, or cucumber salad.
🎚 How To Store Cheese And Onion Pasties?
- Refrigerate: Store the cooked pasties in an airtight container and keep them in the fridge for up to 3 days.
- Freeze: Freeze the pasties on a baking sheet until solid, then transfer them to a freezer bag. They can be stored frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
🥵 How To Reheat Cheese And Onion Pasties?
- In The Oven: Preheat your oven to 180°C and place the pasties on a baking tray. Reheat for about 10-15 minutes until hot.
- In The Microwave: Place a pasty on a microwave-safe plate and cover with a paper towel. Heat on high for about 1-2 minutes per pasty.
- On the Stovetop: Warm a skillet over medium heat and add the pasty. Heat each side for 2-3 minutes until thoroughly warmed.
- In the Air Fryer: Preheat your air fryer to 160°C. Place the pasties in the air fryer basket, ensuring they don’t overlap. Reheat for about 3-4 minutes until thoroughly heated through.
FAQ’S:
What Type Of Potato Works Best For The Filling?
Waxy potatoes are ideal as they hold their shape and don’t become mushy when cooked.
Can I Use Store-bought Pastry Dough Instead Of Making It From Scratch?
Yes, you can use store-bought shortcrust pastry to save time. Just roll it out to the required thickness.
How Do I Prevent The Pastry From Becoming Soggy?
Make Sure The Filling Is Completely Cool Before Filling The Pastry, And Don’t Overfill.
What Can I Do If My Pastry Cracks While Rolling It Out?
If the pastry cracks, it might be too cold. Let it sit at room temperature for a few minutes before rolling.
How Do I Know When The Pasties Are Done Baking?
The pasties are done when they are golden brown and the pastry is crisp.
What’s The Best Way To Seal The Pasties To Prevent Leaking?
Brush the edges of the pastry with beaten egg before folding, press firmly to seal, and crimp the edges.
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Jamie Oliver Cheese And Onion Pasties Nutrition Fact:
- Calories: 797kcal
- Carbohydrates: 66g
- Protein: 17g
- Fat: 53g
- Saturated Fat: 19g
- Trans Fat: 0.2g
- Cholesterol: 47mg
- Fiber: 5g
- Sugar: 4g
Jamie Oliver Cheese And Onion Pasties
Description
Jamie Oliver Cheese and Onion Pasties are made with sharp cheddar cheese, onions, waxy potatoes, unsalted butter, and plain flour. This traditional British Cheese and Onion Pasties recipe creates a delicious dinner that takes about 1 hour to prepare and can serve up to 4 people.
Ingredients
For The Pastry:
Instructions
- Pastry Preparation: Combine flour and salt in a bowl. Rub in the butter to get a breadcrumb-like texture. Mix in the egg, milk, and vinegar with a knife until it just starts to clump. Knead lightly by hand on a floured surface into a soft dough. Wrap and chill for 30 minutes.
- Cook the Filling: Melt butter in a pan. Add onions, and cook under cover for 10 minutes until soft. Stir in potatoes and cook for 5-10 more minutes. Let it cool.
- Assemble the Pasties: Heat the oven to 180ºC. Divide the dough into four. Roll out one part on a floured surface to about 4-5mm thickness. Mix cheese and cream into the cooled filling. Season well with salt and pepper. Place a portion of filling on half of the rolled dough, leaving a border. Brush edges with egg, fold over and crimp to seal. Place on a baking tray. Repeat for all pieces.
- Baking: Brush with egg, poke holes to allow steam to escape, and bake for 25-30 minutes until golden.
- Serving: Serve hot with chips, baked beans, or your pickles.
Notes
- Make Pastry in a Food Processor: Put flour, butter, and salt in a food processor. Mix until it looks like small crumbs. Add milk and vinegar with the machine on, and stop when it becomes dough.
- For a Golden Crust: Brush the pasties with egg again after 20 minutes of baking and bake for another 5-10 minutes for a golden finish.
- Use Vegetarian Cheese: Montgomery and Hafod cheeses are not for vegetarians. Use other cheddars but check the labels to make sure they are suitable for vegetarians.
Jamie Oliver Cheese And Onion Pasties