Best Cheese Onion And Potato Pasty Recipes

POTATO, CHEESE AND ONION PASTY

Steps:

• Peel and chop the potatoes and boil in salted water for 10-15 minutes or until tender.
• Drain the water and allow them to cool.
• Peel and lightly mash the potatoes using a fork, it does not have to be a smooth mash, a lumpy one would do.
• Add the cheese and add it to the potatoes.
• Peel and cut the onion roughly
• In a pan, heat up the oil and butter, then fry the onions until translucent.
• Mix the fried onions with the potatoes and cheese, add the parsley and season to taste.
• Preheat the oven to 200 degrees C (390 Fahrenheit).
• Cut the puff pastry into 4 rectangles, place the potato mixture on one half, brush the edges with a bit of water, then fold the other half over and seal.
• Repeat with the other 3 pasties.
• Slightly beat the egg and brush the pasties, then oil and flour a baking tray, place the pasties on it and bake for about 20 minutes or until golden.
• Remove from the oven and allow them to cool slightly.
• Serve them either warm or cold.

CHEESE AND ONION POTATOES

Steps:

• In a large skillet, melt butter over medium-high heat. Add the potatoes, onion and pepper; toss to coat. Cover and cook for 8-10 minutes or until potatoes are tender, stirring occasionally. Uncover; cook until potatoes are browned, about 6 minutes. , Top with cheese. Remove from the heat. Cover and let stand for 2-3 minutes or until cheese is melted. Garnish with parsley.

CHEESE, ONION, AND POTATO PIES

Steps:

• Make the pastry by the usual method, then halve it, form each half into a disc, wrap in plastic wrap, and leave in the refrigerator for 20 minutes.
• Preheat the oven to 400 degrees.
• Meanwhile, peel and dice the potatoes, put them in a saucepan with plenty of cold water, and bring to the boil. Boil gently for 5-10 minutes, or until the cubes are cooked but still retain their shape. Drain and leave to cool.
• In a large bowl, combine the green onions, cheese, slightly cooled potato, and parsley. Bind with the creme fraiche and season with salt and pepper. Roll out one of the pastry discs, cut 8 rough circles slightly larger than the indents, and push 4 into the first tray to make the bases. Fill each with an eighth of the mixture and put the remaining 4 circles on as lids. Seal the pie edges with the back of a knife, making a little hole in each one. Repeat for the second tray with the other disc and the remaining half of the filling.
• Cook for 20 minutes, by which time the pastry should be firm, beginning to turn gold, but still pale, and let the pies stand a little out of the oven in their trays before easing them out of the molds.

CHEESE,ONION AND POTATO

Steps:

• Boil the diced onions and potatoes together.
• Once potatoes are soft, drain and mash together with the butter and milk or cream and slowly add 2/3 of the cheese (set aside the other 1/3).
• Add some ground pepper to taste. I also add a pinch of paprika and cayenne pepper.
• Take the mash off the hob and set aside. When slightly cooled add 1 beaten egg to the mix. (This step shouldn't be skipped it really adds to the flavour!).
• When everything has been combined together, place the mixture into a baking dish, and cover with the remaining cheese, add the tomato slices around the dish as you please.
• (You could also top with cooked bacon to make a change when you cook the dish again!).
• Bake at 180 C / Gas 4 in the centre of the oven until the cheese has melted and is starting to turn a nice golden brown around the edges.

DEEP-DISH CHEESE, ONION & POTATO PIE

Steps:

• Heat oven to 200C/fan 180C/gas 6. In a small bowl, mix the grated cheddar with the crème fraîche, then set aside. Grease and lightly flour a ceramic or metal pie dish, or shallow cake tin, about 23cm wide. Roll out two-thirds of the pastry on a lightly floured surface until large enough to line the tin with a little overhang.
• Place a layer of potatoes over the tart and scatter over some of the sliced onions, spring onions and chunks of cheese. Season with salt, pepper, nutmeg and paprika. Layer over more potatoes, scatter again with more onions and cheese, then splodge over half the crème fraîche mix. Repeat with 2 more layers (the potatoes will come up way above the pastry), pushing the filling down slightly, then finish with the remaining crème fraîche mix.
• Roll the remaining pastry so it fits over the potatoes. Brush the sides with egg, then lay the pastry over the top. Squeeze the edges together and trim with a knife. Crimp the sides and brush the top all over with egg. Place the pie on a baking sheet, bake for 30 mins, reduce the temperature to 180C/ fan 160C/gas 4, then carry on baking for 1 hr until golden. Leave the pie to rest for 10 mins, then serve straight from the dish cut into slices, with a salad or baked beans on the side.