|Nutritional Guidelines (per serving)|
Pasties have that incredible ability to suit just about everyone as the filling are easily changed to suit. Cornish Pasties and Welsh Oggies are perhaps the most famous and come filled with meat, potato and swede.
But what if meat is not your thing?
Then you will love this Cheese, Onion and Potato Pasty. The pastry is made with vegetable shortening, so no animal product there either. If you want an, even more, tasty pastry, then replace a third of the shortening with butter (but not more as the finished pastry will be too soft to hold the hefty filling).
- For the Pastry:
- 225 grams flour (sifted)
- 100 grams vegetable shortening (chilled and cut into large chunks)
- 1 teaspoon salt
- 1 teaspoon baking powder
- 150 milliliters water (chilled)
- For the Pasty filling:
- 1 teaspoon wholegrain mustard
- 150 grams white cheese (grated; Vintage cheddar is good)
- 1 large baking potato
- 1 red onion
- 1 tablespoon butter
- salt to taste
- pepper to taste
- For the Egg Wash:
- 1 egg (beaten)
- 1 pinch salt
Make the pastry:
Place the flour, shortening, baking powder and salt into a roomy baking bowl. 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 cling film and pop it into the fridge for at least 30 minutes to rest.
Make the filling:
Mix the mustard and grated cheese together. Place into the fridge and leave 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, cook until just tender (about 10 minutes). Meanwhile, peel the onions, 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).
Pre-heat oven to 200°C/400°F/Gas mark 6
Drain through a colander and return the potatoes and onions to the pan. Add a tablespoon of butter and a splash of milk. Crush the potatoes and onions lightly with a fork and stir with the butter and milk to create a chunky filling. Add the cheese and mustard and stir well.
Roll out the pastry and using a plate as a template, cut out the two pasties. Lay the filling on to one side of the circle. Egg-wash the perimeter of the pastry circle, fold the pastry over, press together and crimp.You can also lay the filling in the centre and top crimp if you prefer.
Place the pasties on to a floured baking sheet and cook the pasty in the preheated oven for approx 40 minutes or until it has reached an internal temperature of 75 °C.
Serve hot with a side salad, or leave to cool for a quick lunch or pop into a lunch box or picnic pasties.