The Man has talked me into going to the football today. It’s a case of wrapping up warm and preparing with some good solid food beforehand. I can think of nothing more appropriate than a pastry offering: a cheese and onion pasty.
I’ve used the same pastry recipe as I used for the cheese sausage rolls but in an emergency when time is sparse, ready-rolled puff pastry works equally well.
- 85g butter
- 100g plain flour
- Pinch of salt
- Egg or milk for glazing
For the filling:
- 100g cheese, grated
- 1 small onion, finely sliced
- 1 medium potato, peeled and diced
First make the pastry, removing the butter from the freezer and grating it into the sifted flour and salt. If it softens, dip it into the flour to make it easier.
Stir the butter through the flour, ensuring it is all coated, then add enough cold water to form a dough using your hands. Wrap in cling film and place in the fridge for a further 30-40 minutes.
Roll out to form a rectangle on a floured surface, then cut out two circles (I used a side plate to cut round).
For the filling, par-boil the potato for 10 minutes, then drain and reserve.
Fry the sliced onion in olive oil until slightly browned and caramelised. Leave to cool.
Place the cheese in one half of each of the pastry circles, top with the onion and potato. Fold over and twist and crimp the edges to seal.
Brush with milk or beaten egg to glaze. Bake at 200C for 20 minutes.