Cheese, Potato, Leek and Red Onion Pasties

Seriously, what’s not to like about the comforting cheese and potato combo? I don’t believe that there is anything that you can buy that tastes as good as a home made version, so this recipe will see Linda McCartney and Greggs step aside and hang their heads in shame.

This recipe makes about 10-12 pasties, using a 10cm cutter.

Cheese & Onion Pasties

450g/1lb shortcrust pastry – you can buy it or make it yourself. Home made is super easy and tastes so much better.

2 large potatoes

600g mix of leek, normal onion and red onion.  Add some chives into the mix if you have any, or the green bits from spring onions (don’t stress if you haven’t got any of these, just leave them out and make up the 600g with the ones you have got – I didn’t have chives or spring onions for these and only half a red onion that I had left over from the day before)

40g butter

1 heaped teaspoon of mustard (any kind, this is just to lift the flavour) if you don’t have mustard, you could use 1/4 tsp chilli flakes/sauce or even 1tsp ketchup/tartare/horseradish sauce. That kind of thing.

Around 300g mature grated cheese (use all of the odd bits in your fridge, make sure some of it is stronger tasting cheese for maximum flavour)

Salt and pepper (to taste)

1 egg beaten (to glaze, so this is optional – shiny or dull, they taste great!)

Chop the onion mixture  roughly (leave the chives/spring onions to one side if you’re using them) and put it in a pan with 150ml water and 40g butter.


Cover with a lid and bring to the boil. Simmer on medium low heat with the lid on for 15 minutes until the onions are soft (add a splash more water if you need to). Take the lid off and carry on cooking until the water has evaporated and the onions start to fry in the butter and are easily squashed between your fingers and are just starting to caramelise. Stir in the chives/spring onions if using and set aside.


Cook your potatoes – either bake them if you have the oven on and scoop out the cooked flesh, or microwave or boil. You don’t need the skin.


Roughly mash the potato with a fork. You don’t want the potato to be smooth, very chunky is what you’re looking for. Stir in the onion mixture along with the cheese, mustard (or substitute) and seasoning. Start with 1/2 tsp salt, taste and add more if necessary. Start with 1/4 tsp pepper, taste and add more if needed. Set aside to cool.

Put the oven on 200C (180C fan)

Roll out the pastry until it’s a bit thicker than a 2 pence piece, but not as thick as £1. Cut into 10cm circles. You can use a knife to draw around a small bowl if necessary. You can also make the pasties smaller if you want to use a smaller cutter – just make sure that you take them out of the oven sooner.

If you’re using egg to glaze, brush around the edge of the circle with egg and put around a heaped tablespoon of cooled mixture into the middle and pull one half of the pastry over the top of the filling to lie against the other side. Use your fingers or a fork to seal the edges tightly together. If you use too much filling, the pasties will burst open while they’re cooking – still edible, but not as pretty!

Grease a baking tray or line with greaseproof paper and put the pasties on each time you’ve made one.

Brush egg all over the top of the pasty if using and bake for 20-30 minutes until golden.