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
