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Cheese and onion puff pasties

Name: Cheese and onion puff pasties
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 sheet Jus-rol puff pastry (makes 6 or Tesco extra large puff pastry roll (makes 8)); 1 egg to seal the pasties and Egg wash them (beaten, to seal and baste the pasties); 140 g cream cheese; 140 g strong cheddar (grated); ½ tsp garlic powder; 1 tsp Worcestershire sauce; 1 small onion (finely chopped); black pepper (coarsely ground, to taste); 250 g Maris Piper potatoes (peeled and boiled until almost cooked, then chopped into small chunks.); 1 jalapeño (deseeded and finely chopped (optional))

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I do love a cheese and onion pasty especially when I am on the road doing Big Green Egg installs. Ginsters are the best by far, and it has to be their pasty, not the cheese and onion slice. The pasty filling has a deep cheesy flavour, with great textured onions.

This recipe is my nod to their pasty. It uses strong cheddar for the umph it needs, has the onions for texture, and potato, of course. You can even add a little jalapeño to give it something extra.

Pin Recipe

Prep Time 20

Cook Time 25

Total Time 45

Servings: 6 pasties

Course: Appetizer

Cuisine: British

Ingredients Equipment Method Notes

Ingredients

1 sheet Jus-rol puff pastry makes 6 or Tesco extra large puff pastry roll (makes 8)
1 egg to seal the pasties and Egg wash them beaten, to seal and baste the pasties

For the filling

140 g cream cheese
140 g strong cheddar grated
½ tsp garlic powder
1 tsp Worcestershire sauce
1 small onion finely chopped
black pepper coarsely ground, to taste
250 g Maris Piper potatoes peeled and boiled until almost cooked, then chopped into small chunks.
1 jalapeño deseeded and finely chopped (optional)

Equipment

Grill Temperature

Surfaces

An icon of the Big Green Egg ConvEGGtor, which used to be called a plate setter

Method

For the filling

Part boil your potatoes unltil they are starting to soften. Drain and allow to cool.
Cut the potatoes into slices about 5mm thick, and then cut the slices into 10 mm x 5 mm chunks.
Add all your ingredients to a bowl, and mix gently. The potatoes may fall apart a little, this is fine.

To make the pasties

Take your pastry out of the fridge and let it warm a little.
Preheat your Egg to 220°C with your ConvEGGtor basket feet up, stainless grid on top, and a baking stone on top of that.
Unroll your pastry and cut it into either 6 squares (Jus-Rol), or 8 squares if you are using the Tesco XL roll.
Add about 1½ tsp of filling to the middle of each square.
Brush the edges (about 1 cm) of each square with the egg wash.
Fold over the squares to form a triangular pasty, trying to expel as much air as possible as you do it.
Crimp the edges of the two sealed sides with a fork.
Egg wash the tops of the pasties.
Transfer the pasties to two pieces of baking parchment. We're going to cook these in two batches.
Using a metal tray, or a pizza peel, transfer the baking parchment and pasties to your Egg.
Cook for about 13 minutes. If you see the filling leaking out of a pasty, they're done.
Transfer to a wire rack to cool. Be careful as the middle will stay molten for longer than you think.

Notes

They should look golden when they're cooked. From experience, if you cook them too long they will explode, leaking the filling eveywhere!

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