Delicious Mini Cheese and Onion Pasty Recipe

Mini cheese and onion pasties

Preparation

  • Prep: 30 mins
  • Cook: 30 mins
  • Total: 60 mins
  • Yield: 12 servings
  • Cooking Method: Baking
  • Recipe Cuisine: American

Ingredients

  • 300grams plain flour
  • 1teaspoon salt
  • 150grams Deutsche Marken Butter
  • 1egg (beaten)
  • 3tablespoons cold water
  • 1tablespoonwholegrain mustard
  • 2onions (sliced)
  • 3spring onions (sliced)
  • 1/2teaspoon thyme powder
  • 200grams Cheddar Cheese (grated)

Having your family around at a picnic makes the trip more enjoyable. A toothsome and portable meal gives you that extra delight. Mini cheese and onion pasty meets both features and is a jewel in the crown. The mini cheese and onion pasty soothes a starving feeling and gives you a quick, tasty snack that brightens up your day.

Moreover, having ubiquitous ingredients at an affordable price, mini cheese and onion pasty is far from a lavish meal and suits every pocket.

Considering all the above, it is the best choice ever when going on a picnic, needing an easy-packed meal to devour at work, or willing to enjoy a relishing midday snack.

Instructions

Step 1

In a large bowl, mix the flour with the salt. Cut the Deutsche Marken Butter into small pieces and add to the bowl. Using your fingers, rub the butter into the flour mixture until it resembles bread crumbs. Stir in half of the beaten egg and gradually add cold water while folding to obtain a soft dough.

Step 2

Placing the dough on a floured surface, knead it for 1-2 minutes until it is smooth and not sticky. Shape it into a ball and chill it in the fridge for 15 minutes while it is covered.

Step 3

Meanwhile, heat the oil in a frying pan over medium heat. Add the onion and spring onion, and cook for 5-10 minutes until the onion slices are tender. Stir in the thyme powder and combine well. Transfer the onion mixture into a bowl and let it cool. Then stir in grated Cheddar Cheese and mustard wholegrain. Set it aside.

Step 4

Preheat oven to 200 °C (392 °F). Take the pastry out of the fridge, dust your work surface with flour and roll out the pastry to a thickness of 3-5 millimeters. Using a saucer or mug, cut out circles of 10-12 cm diameter.

Step 5

Brushing the edge of each circle with the remaining beaten egg, place a spoonful of cheese mixture on the center of each circle while leaving a 2 cm margin around the edge. Wet the tips of your fingers and fold one side of the pastry over the cheese mixture to achieve a semi-circle and seal the pastry by crimping the edge of the semi-circle. Repeat the process for the remaining pasties.

Step 6

Line a baking tray with parchment paper. Lay pasties on the baking tray and bake in the preheated oven for 25 – 30 minutes till pasties turn golden brown. Let it cool before serving.

Cooking Notes

Unbaked pasties can be stored in the freezer for up to 2 months. Bake the frozen pasties at the same temperature but for 40- 50 minutes. 

Use an air-tight container to store pasties in the fridge for about three days.

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