Cooking Cheese and Onion Pasties

RHemmings

Does anyone have any good hints for cooking cheese and onion pasties without all the cheese leaking out?

JIL

Crimp the edges?
I also saw Nadia make a "glue" then put her oatcake samosas in the fridge before cooking, would that work?

[Deleted User]

Just thought of a good way to use up some of my sweet chilli halloumi cheese now thanks ,forgot about cheese and onion pasties I grated some into scrambled eggs for breakfast this morning and it was delicious

Jojo_the_Tightfisted

Use egg or water (just a bit to make it stick), fold over the edges, pinching as you roll, then egg wash. And if you want to do a Proper Job, use strong flour, not standard plain and hard fat, rubbing some in fully and letting some remain in small bits (grate 3/4 of it from very, very cold) to make it slightly flaky.

Future MIL worked in a proper oggie shop for years, so she knows these things.

ETA: if you're reheating commercial (ie, not real Pasties), crossing your fingers is the limit of influence you have upon them.

zippychick

you may find some tips/recipes in this older thread

Let us know what works. I'd love a cheese pastie right now!

Zip

RHemmings

At the moment I'm using a pastie maker which crimps the edges, and use water to help the edges stick together. I can't use egg as I'm vegan. (The cheese that leaks out is not 'real cheese'.)

I'll give putting them in the fridge for a while a go. I've already read separately that some people grate the cheese and mix it with the potato mix instead of adding them separately as I'm doing now.

PasturesNew

When you use any form of binder, be it egg or flour/water, before you crimp the edges, it's important to not then shove them into the oven. Instead, pop the pasties into the fridge for at least half an hour to enable that fixer to "set" and settle and soak in to take effect.

Jojo_the_Tightfisted

RHemmings wrote: »

At the moment I'm using a pastie maker which crimps the edges, and use water to help the edges stick together. I can't use egg as I'm vegan. (The cheese that leaks out is not 'real cheese'.)

I'll give putting them in the fridge for a while a go. I've already read separately that some people grate the cheese and mix it with the potato mix instead of adding them separately as I'm doing now.

OK - it'll be the crimping that's letting it down, then, especially as the non dairy cheeses often have a significant amount of oils, such as coconut in them (Violife is amazing, btw - the blue is an incredible flavour). Try crimping by hand - the thicker crust really makes a difference.

wort

Anyone have a good tasty recipe for the middle of cheese and onion pasty?

RHemmings

wort wrote: »

Anyone have a good tasty recipe for the middle of cheese and onion pasty?

I just bunged together random amounts of potato, cooked onion, and what I call cheese, and it seemed fine. Apart from the cheese coming out. I suspect that cheese and onion pasties are not rocket science

I'll give the Violife 'blue' cheese a try if I see some. My partner used to like the SHEESE 'Blue' style, but won't eat the new coconut based version due to the artificial 'blue dots'.

Jojo_the_Tightfisted

RHemmings wrote: »

I just bunged together random amounts of potato, cooked onion, and what I call cheese, and it seemed fine. Apart from the cheese coming out. I suspect that cheese and onion pasties are not rocket science

I'll give the Violife 'blue' cheese a try if I see some. My partner used to like the SHEESE 'Blue' style, but won't eat the new coconut based version due to the artificial 'blue dots'.

It's pure white and a uniform texture, but the taste is easily comparable to a good blue animal cheese. So she might like it if she enjoyed the flavour. The OH really likes it as well - and he's very definitely omni - and a standard blue cheese fan. He also likes the Violife cream cheese, doesn't mind almond, coconut or soya milk and says he genuinely cannot tell the difference with the Alpro fruit yoghurts, dessert things, plus he really likes the coconut yoghurts, so he's perfectly happy for those to be bought instead of buying dairy and non dairy ones.



The only thing he would have to be presented with a 100% perfect replica in appearance, taste and texture, both fresh and when cooked, would be a halloumi copy, as that's his favourite cheese of all.


Rather than plain cheese and onion, although I love them, I'd probably try a broccoli (chopped up pieces of florets), sliced potato and blue cheese pasty for a change.