Mini Cheese & Onion Pasties Recipe
Introduction
These mini cheese and onion pasties are a perfect savory snack or light meal, featuring flaky pastry filled with caramelized onions, sharp cheddar, and a hint of mustard. They’re easy to make and bake up golden and delicious, great for picnics or gatherings.
Ingredients
- 1 tbsp vegetable oil
- 2 onions, sliced
- 4 thyme sprigs, leaves picked
- 150g mature cheddar (or a mixture of strong hard cheeses), grated
- 1 tbsp wholegrain mustard
- 4 spring onions, sliced
- 250g plain flour, plus extra for dusting
- 125g cold butter
- Large pinch of cayenne pepper
- ½ tsp English mustard powder
- 1 large egg, beaten
Instructions
- Step 1: Make the pastry by tipping the flour into a bowl. Grate the cold butter directly into the flour, dipping the butter in flour occasionally if it becomes sticky. Add the cayenne pepper, mustard powder, half the beaten egg, and a pinch of salt.
- Step 2: Bring the mixture together with your hands until it starts to clump. Tip onto a work surface and knead briefly into a smooth ball, adding up to 3 tbsp cold water if too dry. Shape into a disc, wrap, and chill while preparing the filling.
- Step 3: Heat oil in a frying pan and cook onions and thyme leaves for 8–10 minutes until softened and caramelized. Transfer to a bowl to cool.
- Step 4: Once cooled, mix in the grated cheese, wholegrain mustard, and sliced spring onions.
- Step 5: Preheat the oven to 200C/180C fan/gas 6 and line a baking tray with parchment paper.
- Step 6: Roll out the chilled pastry on a lightly floured surface to about the thickness of a £1 coin. Cut 10–12 circles (10–12cm diameter) using a cup or mug, re-rolling off-cuts to use all the dough.
- Step 7: Spoon a mound of filling onto the center of each pastry circle, leaving edges clear. Brush edges with some remaining beaten egg, fold into a half-moon shape, and crimp edges to seal. Place on the baking tray.
- Step 8: Brush all pasties with the beaten egg. Bake for 20–25 minutes or 40–45 minutes if frozen, until deep golden brown.
- Step 9: Let cool for at least 10 minutes before eating warm, or cool completely to pack for a picnic.
Tips & Variations
- For extra flavor, add a little grated parmesan or swap cheddar for a strong blue cheese.
- Chill the pastry well before rolling to make it easier to handle and achieve a flakier crust.
- If you like a bit of heat, increase the cayenne pepper slightly or add a dash of chili flakes to the filling.
- These pasties freeze well—freeze before baking for convenient snacks anytime.
Storage
Store baked pasties in an airtight container in the fridge for up to three days. Reheat in a hot oven (around 180C/160C fan) for 10–15 minutes to keep the pastry crisp. Unbaked pasties can be frozen for up to two months; bake from frozen, allowing extra time as noted.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use another type of cheese?
Yes, any strong hard cheese works well. Cheddar is classic, but you can try a mix with mozzarella for meltiness or blue cheese for a sharper taste.
How do I prevent the pastry from getting soggy?
Make sure to cook the onions until caramelized and cool the filling completely before adding it to the pastry. Brushing the pastry edges with egg wash also helps seal in moisture.
Print
Mini Cheese & Onion Pasties Recipe
- Total Time: 50 minutes
- Yield: 10–12 mini pasties 1x
- Diet: Vegetarian
Description
Delicious homemade mini cheese and onion pasties featuring a flaky buttery pastry filled with caramelized onions, thyme, spring onions, mature cheddar cheese, and a hint of mustard for tang. These savory pasties are perfect for snacks, picnics, or light meals.
Ingredients
Scale
Pastry
- 250g plain flour, plus extra for dusting
- 125g cold butter
- Large pinch of cayenne pepper
- ½ tsp English mustard powder
- 1 large egg, beaten (half for the pastry, remainder for brushing)
- Pinch of salt
- Up to 3 tbsp cold water (if needed)
Filling
- 1 tbsp vegetable oil
- 2 onions, sliced
- 4 thyme sprigs, leaves picked
- 150g mature cheddar cheese (or a mixture of strong hard cheeses), grated
- 1 tbsp wholegrain mustard
- 4 spring onions, sliced
Instructions
- Make the pastry: Tip the plain flour into a bowl. Holding the cold block of butter in its wrapper, grate it directly into the flour. Add the cayenne pepper, mustard powder, half the beaten egg, and a pinch of salt. Bring the mixture together with your hands until it starts to clump. Turn out onto a work surface and knead very briefly into a smooth ball, adding up to 3 tablespoons cold water if too dry. Flatten into a disc, wrap in cling film, and chill while making the filling.
- Prepare the filling: Heat vegetable oil in a frying pan over medium heat. Add the sliced onions and thyme leaves and cook for 8-10 minutes until the onions soften and begin to caramelize. Transfer to a bowl to cool. Once cool, mix in the grated cheese, wholegrain mustard, and sliced spring onions thoroughly.
- Shape the pasties: Preheat the oven to 200°C (180°C fan) or gas mark 6. Line a baking tray with baking parchment. Roll out the chilled pastry on a lightly floured surface to about the thickness of a £1 coin. Using a cup or mug as a template, cut out 10-12 circles of 10-12 cm diameter. Re-roll any leftover pastry to cut more circles.
- Fill and seal: Spoon a mound of filling into the centre of each pastry circle, keeping the edges clear. Brush the edges with a little of the remaining beaten egg. Fold each circle in half to form a half-moon shape and pinch the edges together, crimping to seal completely. Place the pasties on the prepared baking tray and brush all over with the remaining beaten egg.
- Bake: Bake the pasties in the preheated oven for 20-25 minutes until the pastry is deep golden brown. If baking from frozen, bake for 40-45 minutes. Once baked, allow to cool for at least 10 minutes before serving warm, or cool completely and pack for a picnic. Store airtight for up to three days or freeze for up to two months.
Notes
- Grating the cold butter directly into the flour helps create a flaky pastry texture.
- The cayenne pepper adds a subtle warmth but can be adjusted or omitted for less spice.
- Letting the onion mixture cool before combining with cheese prevents melting and ensures the filling stays intact.
- Ensure the edges of the pastry are well sealed to prevent filling leakage during baking.
- These pasties freeze well either before or after baking—just adjust baking time if cooking from frozen.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: British
Keywords: mini pasties, cheese and onion pasties, British snack, savory pastry, homemade pasties, cheese pastry recipe
