Cooking Cheese and Onion Pasties

medusasmummy

After many attempts trying to recreate a pukka cheese and onion slice filling, i looked up the ingredients. I saw mustard listed and now I add a dollop of american mustard to the mash before adding cheese. much nicer

RHemmings

I've cooked another batch. For this batch I:

1] Used flour glue instead of a bit of water to help seal the pasties as recommended
2] Put them in the fridge for half an hour as recommended
3] Mixed the 'cheese' and potato up instead of just adding grated 'cheese' when filling the pasties
4] Cooked them a bit hotter for shorter.

Result: No leakage. Thanks all.

I'm going to give the dollop of mustard a go in a future batch.

LameWolf

RHemmings wrote: »

I suspect that cheese and onion pasties are not rocket science

Though I suspect they'd be nice served with rocket.:D
I'll get my coat......

Actually, I now have a craving for cheese'n'onion pasty, so I suspect that may feature on the meal plan for later in the week (can't do it today, there's no cheese til Mr LW visits the farmers market tomorrow).

suki1964

I have to admit to never cooking cheese and onion pasties but I love cheese and onion pie. I use Simon Hopkinsons recipe and he uses Lancashire cheese. I never have that leak. It's a much tougher cheese when hot

RHemmings

I'm eating them now, as I prefer them cold. I used too much potato, meaning that I had some leftover cheesy/oniony potato filling for lunch. They taste quite nice. I doubled the onion this time, and I think next time I'll try less potato, less onion, but the same amount of cheese. They are nice, but I think they can be refined a bit more.

The 'sealing' worked very well. The pasties seem just as strong along the seal as they do everywhere else. Thanks for the tip.

I noted that out of the four I made, my partner had one hot out of the oven, then immediately went back for her other one

Callie22

Spring onion can make a nice change if you're not keen on ordinary white onion in a pasty. The green bits look pretty too

jackrabbit123

I made my last batch with red onions ( they were on offer!) and put some to use up before walking out the fridge brie in and DH and DS thought they tasted amazing as they were 'more creamy than usual ! I don'y make the usual pastry , I make a batch of bread dough and use this I find it stretches easier when putting the pastries together, I use a wee bit of watered down milk to hold them in, this seems to work well!

RHemmings

Bread dough? That would be interesting, and lower fat.

I've just retrieved my breadmaker from the cupboard as I'm using the (relatively) new more cheese-like vegan cheese to make some cheese and onion bread. It's easy to make dough and it's lower fat than pastry. I must give the dough a go. Isn't it too stretchy to use with a pasty maker?

McKneff

Stick the edges together at the top instread of on the side

jackrabbit123

RHemmings wrote: »

Bread dough? That would be interesting, and lower fat.

I've just retrieved my breadmaker from the cupboard as I'm using the (relatively) new more cheese-like vegan cheese to make some cheese and onion bread. It's easy to make dough and it's lower fat than pastry. I must give the dough a go. Isn't it too stretchy to use with a pasty maker?

RHemmings,
I tend to make them by hand without a pie maker, all I do is put 6fl oz , 1 dried yeast packet and 300 oz strong flour and a wee bit for dusting , I tend to half half with wholemeal if I have any in so it's nutty! Do as you would when making bread dough, then cut into eight (for big pasties!) pieces and roll into a round ( doesn't have to be perfect, mine never are!) put your filling in on one side (leaving an inch ) and then stretch over the dough over and crimp with finger and thumb all round if you have spare dough turn it over into the pastie all round after crimping to seal it more.Hope this helps x