Jamie Oliver Cheese And Onion Pasties

There’s something beautifully nostalgic about Jamie Oliver Cheese And Onion Pasties. Flaky, buttery pastry filled with creamy potato, sweet onion, and tangy cheddar—this dish is the definition of comforting British food. I whipped these up for a cozy weekend lunch, and they were so moreish, we didn’t even make it to dinner! (inspired by Jamie Oliver)

Ingredients Needed

For the Filling:

• 40g unsalted butter
• 1 medium brown onion, finely diced
• 1 medium waxy potato (about 250g), cut into 1cm dice
• 200g cheddar, grated (a mix of strong, sharp cheeses works best)
• 2–3 tbsp double cream (optional but adds creaminess)

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

Make the Pastry:

Start by combining the flour and salt in a large mixing bowl. Rub in the cubed butter with your fingers until the mixture resembles fine breadcrumbs. Using a knife, stir in the egg, milk, and vinegar until it just comes together. Gently knead it into a soft dough on a floured surface, then wrap it in cling film and chill for 30 minutes.

Cook the Filling:

Melt the butter in a frying pan over medium heat. Add the diced onion and cook covered for 10 minutes until soft and fragrant. Toss in the diced potato and cook for another 5–10 minutes until just tender. Let this mixture cool completely.

Assemble the Pasties:

Preheat your oven to 180ºC (350ºF). Divide the chilled dough into four equal portions. Roll each one out on a floured surface to about 4–5mm thick. Mix the grated cheese and optional cream into the cooled onion-potato filling, seasoning generously with salt and pepper.

Spoon a quarter of the filling onto one half of each rolled dough piece, leaving a border. Brush the edges with beaten egg, fold over the dough, and press to seal. Crimp the edges with a fork or your fingers. Place each pasty on a lined baking tray.

Bake to Perfection:

Brush the tops with more beaten egg, pierce a couple of small holes to let steam escape, and bake for 25–30 minutes until golden brown and crisp.

Why I Love This Recipe

These pasties took me right back to a bakery in Cornwall where I had my first cheese and onion pasty. I made these for a family lunch, and even my usually meat-loving husband went in for seconds. They’re a lovely make-ahead option and taste just as good cold the next day.

Recipe Tips

• Use a food processor to make the pastry if you’re short on time—just pulse the flour, salt, and butter, then add wet ingredients.
• Go vegetarian by choosing cheeses labeled vegetarian-friendly, as traditional rennet is animal-derived.
• For extra richness, add an extra spoon of double cream to the filling.
• Avoid soggy pastry by letting the filling cool completely before assembling.
• Golden finish tip: brush with egg again after 20 minutes in the oven.

How To Store This Jamie Oliver Cheese And Onion Pasties

At Room Temperature:

Best enjoyed warm or at room temperature the same day they’re baked.

In the Fridge:

Store in an airtight container for up to 3 days.

In the Freezer:

Freeze individually on a tray before transferring to a freezer bag. Keep for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating:

• Oven: 180°C for 10–15 minutes.
• Microwave: 1–2 minutes on high, covered with a paper towel.
• Stovetop: 2–3 minutes each side in a skillet.
• Air Fryer: 160°C for 3–4 minutes.

Nutrition Facts (per serving)

• Calories: 797 kcal
• Carbs: 66g
• Protein: 17g
• Fat: 53g
• Sugar: 4g
• Fibre: 5g
• Sodium: Moderate (varies by cheese used)

Let’s Answer a Few Questions!

What’s the best potato for the filling?
Waxy potatoes work best—they hold their shape and don’t turn to mush.

Can I skip making the pastry?
Totally! Store-bought shortcrust pastry is a great shortcut.

How do I stop the pasties from leaking?
Brush edges with egg before sealing, and crimp firmly with a fork.

Why did my pastry crack while rolling?
It was likely too cold. Let it sit at room temp for a few minutes before rolling.

Do I need to poke holes in the top?
Yes! This lets steam escape and stops the pastry from bursting.

Try More Recipes:

• Jamie Oliver Scotch Eggs
• Jamie Oliver Lamb Liver Pate
• Jamie Oliver Beef Stroganoff