Cheese & Potato Pasty

Cheese & Potato Pasty

Cheese and Potato Pasty, not yet cooked!
Based on a recipe from (this one by Simon Rimmer) but tweaked to include more cheese varieties, remove the walnuts and also to be honest about the fact that this does not serve 1 person!


Serves: 4
Prep Time: 2 hours
Cook Time: 30 minutes
pasty, pastry, cheese, potato, smoked cheese, onion


  • 250g plain flour
  • 100g un-salted butter
  • 2 medium eggs
  • 2 tbsp milk (may not be required)
  • 400g new potatoes, cubed
  • 200g cheddar, cubed
  • 100g smoked cheese, cubed
  • 100g red cheese (Shropshire Red is good here), cubed
  • 2 red onions, cut into 1 cm wedges
  • 1 tbsp olive oil
  • 1/2 tsp sugar
  • Salt and freshly ground black pepper, to season


  1. Combine the flour, butter, one of the eggs, salt and pepper in a food processor and pulse until a dough has formed. The milk can be added, if required, to help the dough come together
  2. Roll the dough into a ball, wrap in cling film and refrigerate for two hours
  3. Boil the cubed new potatoes until just tender
  4. Roast the onion wedges in a hot oven with the olive oil, some salt and pepper and the sugar, for about 30 minutes or until softened and the edges have started to catch
  5. Pre-heat the oven to 180°C ready for cooking the pasty
  6. Remove the dough from the fridge and roll out (on a well floured surface) to about a 3/4cm thickness into as round a shape as you can manage
  7. Combine the cubed potatoes, cheese and the onions in a bowl with a bit more salt and pepper
  8. Place the combined potato, cheese and onion mixture onto one half of the pastry, fold the other half over the top and crimp the edges
  9. Beat the second egg and use it to wash the top of the pasty before placing onto a baking sheet
  10. Cook the pasty in the oven for 30 minutes, or until the pastry is crisp and golden

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