|Nutritional Guidelines (per serving)|
|Servings: 2 pasties (2 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 149g||191%|
|Saturated Fat 56g||278%|
|Total Carbohydrate 44g||16%|
|Dietary Fiber 5g||18%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Pasties have that incredible ability to please just about everyone as the filling is easily changed to suit a variety of tastes. Cornish pasties and Welsh oggies are perhaps the most famous handheld filled pastries and come stuffed with meat, potato, and swede (the British term for rutabaga).
But if meat is not your thing, or you are looking for something a little lighter, you will love this cheese, onion, and potato pasty. The pastry is made with vegetable shortening, so there is no animal product there either. If you want an even more tasty pastry, then replace a third of the shortening with butter (but no more than that as the finished pastry will be too soft to hold the hefty filling).
- For the Pastry:
- 1 1/2 cups/225 grams all-purpose flour (sifted)
- A generous 1/2 cup/100 grams vegetable shortening (chilled and cut into large chunks)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2/3 cup/150 milliliters water (chilled)
- For the Pasty filling:
- 1 teaspoon wholegrain mustard
- 1 1/2 cups/150 grams grated white cheese (vintage cheddar is good)
- 1 large baking potato
- 1 red onion
- 1 tablespoon unsalted butter
- Splash of milk
- Salt to taste
- Pepper to taste
- For the Egg Wash:
- 1 egg (beaten)
- Pinch of salt
Make the Pastry
Gather the ingredients.
Place the flour, shortening, baking powder, and salt in a large bowl. Using your fingers, rub the shortening into the flour until it resembles a coarse sand-like texture.
Add the water a little at a time and mix well with a dinner knife to bring the pastry together. The pastry is ready when it is not too wet or sticky (if it is, add a little more flour).
Press the pastry into a ball, wrap it in plastic wrap, and pop it into the fridge for at least 30 minutes to rest.
Make the Filling
Mix the mustard and grated cheese together. Place in the refrigerator while you cook the potatoes.
Peel the potatoes and cut into small chunks. Drop the potatoes into a pan of rapidly boiling, lightly salted water and cook until just tender (about 10 minutes). Meanwhile, peel the onions and cut each onion into 6 wedges.
Once the potatoes are just becoming tender, add the onions and cook until the potatoes are softened (but not falling apart), about 8 more minutes.
Preheat the oven to 400 F/200 C/Gas mark 6.
Drain the potatoes and onions in a colander and return them to the pan. Add the tablespoon of butter and a splash of milk. Crush the potatoes and onions lightly with a fork and mix with the butter and milk to create a chunky filling. Add the cheese and mustard mixture and stir well.
Assemble and Bake the Pasties
Roll out the pastry and using a plate as a template, cut out two circles. Spoon the filling on one side of the circle.
Add a pinch of salt to the beaten egg to make the egg wash. Using a pastry brush, coat the perimeter of the pastry circle with the egg wash. Fold over the pastry, pressing the edges together, and crimp the sides of the pasties.
Place the pasties on a floured baking sheet and cook in the preheated oven for approximately 40 minutes, or until they have reached an internal temperature of 165 F/75 C.
Serve hot with a side salad, or leave to cool—perfect for a quick lunch or to pop into a lunch box or picnic basket.