Is there a more scrumptious combo than cheddar, onion and potato? By no means when it’s spilling out of puff cake that is without a doubt!
This is gives over my unsurpassed most loved pale. For my UK perusers, this resembles the cheddar and onion pale you get from Greggs, however such a ton better. Am I permitted to say that? Who can say for sure. Who cares.
Most comparable plans to this really heat up the potato prior to blending it in with the cheddar and onion, however as I would see it’s a particularly squandered chance for added flavor and surface. Fricasseeing the potato adds loads more flavor and furthermore gives you a stunning minimal fresh mash inside the gooey cheddar. Furthermore, you need to sear off the onions at any rate, so why sit around bubbling up your tatties when you can broil them?
- 1x 320g/11.3oz sheet of Puff Pastry (see notes)
- 150g/5oz Sharp Cheddar Cheese, grated
- 1/4 cup / 60ml Heavy/Double Cream
- 1 large White Potato, finely diced (approx 300g/10.5oz)
- 1 large Onion, grated (approx 150g/5oz)
- 1 tbsp Butter
- 1 tsp Mustard (English or Dijon)
- 1 tsp finely diced Fresh Parsley,
- 1 Egg, beaten for wash
- Oil Spray, as needed
- Salt & Pepper, to taste
- In a large frying pan add a drizzle of oil over medium heat and add potato. Fry until nice and crispy, then melt in your butter then add in onion. Fry off for a minute or so just until soft. The longer you fry it the less powerful the onion flavour will be. For a stronger onion flavour keep the frying quick.
- Pop everything in a bowl and allow to cool. To the bowl add cheese, mustard, parsley, cream/milk and a pinch of salt & pepper (to taste). Give it a good stir and leave to one side.
- Slice the pastry into 4 equal rectangles. Split your filling into 4 and place to one side of each rectangle. Brush around the edges with egg wash then fold over and push down with your fingers to secure. Using a fork, press down around the outside of each pasty. Place on a lightly sprayed oven tray and slice some steam holes in each pasty (see video for guidance).
- Give the pasties a final brush of egg wash and place in the oven at 200C/390F for 15-20mins or until golden brown. Timings will vary so just be vigilant, puff pastry can go from golden to burnt fairly quickly!
- Puff Pastry – The size of the pastry I use (before dividing) is 14″x9″ (35.5cmx22cm). The weight is 320g/11.3oz, so if you are buying puff pastry that is not pre rolled (i.e a slab of pastry) make sure you are using that much weight and roll out to the dimensions above.
- Can I prep these ahead of time? – Because of the cream I don’t usually prep these ahead of time, just to avoid it soaking into the pastry. But it’s not a deal-breaker. If you want to prep ahead just make up until putting on the egg wash then tightly cover in the fridge (2-3days). Preferably bring to room temp before baking or add on a few mins onto baking time.
- Can I fully make these ahead of time/storage & reheating – Allow them to completely cool then tightly cover in the fridge (2-3days, longer at your discretion). Reheat in the oven at 180C/356F until crispy & piping hot through the centre.
- Freezing – You can freeze these once they’re made, then thaw in the fridge and reheat as above. Because of the cream/milk freezing before they’re baked may cause slight curdling, but I’ve done this in the past and once they’re baked they turn out fine. In all cases I recommend freezing between parchment paper for a few hours, then transfer to zip lock bag. This will help stop them sticking together.
- Calories – per pasty using heavy cream.