Does anyone have a recipe for Cheese and Onion pasties?

Linda32

Hi,

I'm not sure how much pastry you need as I've never made pasties, but as for size I think you use a side plate, cut around that and fold over.

HTH, I'm sure someone will be along soon who has actually made them.

CCP

The answer to both questions depends on how big you want your pasties. I usually use a side plate as a template, which gives a pasty slightly bigger than the ones you buy in the shops, but you could do any size you fancy from mini ones (using the bottom of a mug as a template) to giant ones (using a dinner plate or something even bigger - that would give you a pasty big enough to cut into slices and share ).

For quantities - I personally would roll out the whole block for six pasties: you'll probably have some pastry left over after cutting out the circles (unless you're making giant pasties) which you could use for making something else - cheese straws or a fruit pie, depending on how much is left over.

I'm not sure how helpful that is, to be honest, but it might give you an idea!

Flora_Poste

The very MSE way to go about it would be to make oblong or square pasties and so reduce wastage and maximise pasties. You could get eight of out of that block probably.

Otherwise I'd agree with the above posters and use a side plate sized template and make the leftovers into jam tarts for afters.

mummybearx

I made potato and turnip ones from the River Cottage Veg book the other day, Hugh recommends 19cm discs. I used a side plate that was just a bit bigger, but they were auffy big

Florenceem

Thanks for the replies - going down the MSE route - oblong or square - depends how my pastry rolling skills are! I have been looking at recipes for pasties on line - some use cooked potatoes - mashed and fried off onions - some small diced raw ingredients - any ideas please?

CCP

I usually do mine with mashed potato, mixed with chopped onion that has been softened in a bit of butter, and I have been informed by my pasty connoisseur sister that they're 'the best pasties in the world' (hmm, perhaps a bit OTT there, but they're certainly good ).

Florenceem

CCP wrote: »

I usually do mine with mashed potato, mixed with chopped onion that has been softened in a bit of butter, and I have been informed by my pasty connoisseur sister that they're 'the best pasties in the world' (hmm, perhaps a bit OTT there, but they're certainly good ).

Okay - sounds good to me ! Thanks. Let you know how they turn out - trouble is - Mr F says - great to everything I cook!

cat4772

Florenceem wrote: »

trouble is - Mr F says - great to everything I cook!

that ain't trouble, that's an appreciative guy

RHemmings

I use pastie makers. These are a hinged piece of plastic. Opened out, you can use the underside of the pastie maker to cut out a ring of pastry. You then put the ring on the top, the bit with the serrated edges. Fill it up, dampen the outside edge, then use the handles to close it up and seal it. Makes it real easy to make pasties, once you get used to a few things.

Something like this: http://www.amazon.co.uk/m-harrow-cornish-pasty-maker/dp/B00152GMYA

Florenceem

RHemmings wrote: »

I use pastie makers. These are a hinged piece of plastic. Opened out, you can use the underside of the pastie maker to cut out a ring of pastry. You then put the ring on the top, the bit with the serrated edges. Fill it up, dampen the outside edge, then use the handles to close it up and seal it. Makes it real easy to make pasties, once you get used to a few things.

Something like this: http://www.amazon.co.uk/m-harrow-cornish-pasty-maker/dp/B00152GMYA

Well - I have loads of filling left! I have made six pasties - think I will just do a pie next time - save all the cutting of pastry - although I did just oblongs - in the oven now.