Cheese and potato pastys

fizzel81

i love these (used to get them from shop i worked in)

any ideas on making them? not sure they will taste the same, also can the be made with the puff pastry i have in the freezer
thank you
fionax

sproggi

This is the best that I can find, although I would probably just finely chop the onion and put it in rather than fry it otherwise you would lose some of the flavour:

http://answers.yahoo.com/question/index?qid=20060904112433AAvANCG

I think that I might have a go at these, it's ages since I had some and you have just reminded me how good they were!!

Sproggi

fizzel81

Thank you, ive never had a greggs one so not sure how they taste but will now give the recipie a go

fizzyfeet_2

I made these recently, they were delicious!

I had some mashed potato from the day before added grated cheddar cheese and 1 grated/finely chopped onion (I used the chopper on my hand blender), and a little salt and pepper.

Mixed it all together, rolled out the puff pastry and cut round a saucer, put a bit of the mix in the middle and brushed round the edges with beaten egg, sealed them, and brushed the top with egg too.

Grease the baking tray well, as they do stick a little, I just cooked until they were golden brown on top. I hadn't done them before, and was so pleased how well they came out, and how easy they were!! Have to say though, I did cheat and use packet puff pastry, as have no idea how to make my own....

HTH

[EMAIL="abuse@moneysavingexpert.com?subject=Reporting post http://forums.moneysavingexpert.com/showpost.html?p=5152727"][/EMAIL]

victotoro

Hi, I'm trying to wean myself off Gregg's cheese and onion pasties (one of the few 'pre-made' foods we still have since discovering this forum) and have just done a batch of pasties to freeze.

For the filling I started off with mashed potato, added a whack of grated cheese, some sauteed onions, a pinch of salt and tons of black pepper. (sorry for lack of measurements, all my recipes come with 'dollops', 'whacks' and 'handfuls')

They're scrummy and very easy (also quite close to Greggs, although I added loads more pepper as I love pepper with anything cheesy).

Oh, if I was doing these again I would roll out the puff pastry thinner than normal - they are much 'fatter' than greggs pasties.

lil_me

I always cook the onions off a little first. Pepper is a must for me in cheese ones.

sausage and beans bakes they're nice too but getting the mount of filling right so it doesn't spill out everywhere or end up just pastry is tricky.

fizzel81

will let you know how these worked out later, im making them soon

Wardi

I have potatoes, cheese and some puff pastry in the fridge so may try these tonight.

I ususally make cheese and potato pie, roll out some pastry and then a layer of sliced potato and then a layer of cheese, stick another piece of pastry on top and cook and its very nice but I like the idea of using mash instead!

I'm trying to be good (holiday on saturday) so I will just have to have a little sample of his

recovering_spendaholic

On a similar theme - years ago a girl I went to school with opened a vegetarian restaurant in Southport near to where I live and it was lovely. She always had this cheese pie thing on the menu and it was just wonderful. She used to line a deep pie dish with shortcrust pastry which had herbs in it and bake it blind. Then she filled it with layers of sliced cooked potatoes, fried onions, strong cheese and lots of seasoning ( I think there might have been a tiny bit of cayenne in there but I don't add it when I make it now). The filling was piled really high in a sort of dome shape and more grated cheese was put on top before it was baked again until the cheese on top was lovely and golden. It makes a lovely meal with hm coleslaw or baked beans.

BTW the girl was called Ursula Ferrigno and I think she is a bit of a TV cook/cookbook writer now.

Justamum

recovering_spendaholic wrote: »

On a similar theme - years ago a girl I went to school with opened a vegetarian restaurant in Southport near to where I live and it was lovely.

I feel a sort of affinity with Southport as my maiden name was Rimmer (in my heart that is still my name, I just changed it to suit my DH!)

When I lived in Southport I couldn't find a vegetarian restaurant anywhere, so it must have closed down. There was a really good Greek Cypriot restaurant (my hubby is half Cypriot so enjoys the food) and we went there a couple of times. Funnily enough it was right next door to a Turkish kebab place! The Cypriot restaurant seems to have closed down a few years ago now too.

rumblytum

Hi there,

I made these recently, and a good way of getting the cheese flavour without using too much cheese is to use parmesan. I also used paprika in mine.

Delish!

rumbly x