Cheese and onion puff pasties
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.
Cooking surfaces
BBQ Temperature
Ingredients
- 1 x Jus-rol puff pastry (makes 6) or Tesco extra large puff pastry roll (makes 8)
- 1 large Egg to seal the pasties and Egg wash them
For the filling
- 140g cream cheese
- 140g strong cheddar, grated
- 1/2 tsp garlic powder
- 1 tsp Worcestershire sauce
- 1 small onion, finely chopped
- Black pepper, coarsely ground, to taste
- 250g Maris Piper potatoes, peeled and boiled until almost cooked, then chopped into small chunks.
- 1 jalapeño, deseeded and finely chopped (optional)
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.
They should look golden when they're cooked. From experience, if you cook them too long they will explode, leaking the filling eveywhere!