Name: Mini Cheese & Onion Pasties Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: British
Ingredients: 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 pastry, remainder for brushing); pinch of salt; up to 3 tbsp cold water (optional, to help bind dough); 1 tbsp vegetable oil; 2 onions, sliced; 4 thyme sprigs, leaves picked; 150g mature cheddar cheese (or mixture of strong hard cheeses), grated; 1 tbsp wholegrain mustard; 4 spring onions, sliced

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 if it gets sticky. Add cayenne pepper, mustard powder, half the beaten egg, and a pinch of salt. Mix with your hands until it begins to clump.

Step 2: Tip the mixture onto a work surface and knead briefly into a smooth ball, adding up to 3 tablespoons cold water if too dry. Flatten into a disc, wrap, and chill while preparing the filling.

Step 3: Heat the oil in a frying pan. Cook the sliced onions and thyme leaves for 8–10 minutes until softened and caramelized. Transfer to a bowl to cool.

Step 4: Once cooled, stir in the grated cheese, wholegrain mustard, and sliced spring onions.

Step 5: Preheat the oven to 200°C (180°C fan/gas mark 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 about 10–12 cm in diameter using a cup or mug as a template. Re-roll scraps as needed.

Step 7: Place a mound of filling in the centre of each pastry circle, keeping the edges clear. Brush the edges with some remaining beaten egg, fold in half to form a half-moon, and pinch the edges to seal. Crimp edges decoratively, then place on the baking tray.

Step 8: Brush the tops with beaten egg. Bake for 20–25 minutes until golden brown. For frozen pasties, bake for 40–45 minutes.

Step 9: Allow to cool for at least 10 minutes before serving warm, or cool completely for packing in containers for a picnic.

Tips & Variations

For extra flavor, add a small amount of finely chopped garlic or a pinch of smoked paprika to the filling.

Try using a mix of cheeses, such as mature cheddar with a crumbly Lancashire or Red Leicester, for a richer taste.

Chill the pastry disc well before rolling to make it easier to handle and create flakier crusts.

These pasties freeze well—bake from frozen for a convenient ready-to-eat snack.

Storage

Store cooked pasties in an airtight container in the fridge for up to three days. Reheat them in a preheated oven at 180°C (160°C fan/gas 4) for about 10 minutes until warmed through. Unbaked pasties freeze well for up to two months; bake directly from frozen, increasing baking time to 40–45 minutes.

FAQs

Can I make these pasties gluten-free?

Yes, you can substitute the plain flour with a gluten-free pastry flour blend, but be aware the texture may differ slightly. Ensure the blend is suitable for pastry to maintain a flaky crust.

What can I use instead of cheddar cheese?

Any strong hard cheese like Red Leicester, Lancashire, or even a mature Gouda works well. You can also mix cheeses to balance sharpness and creaminess according to your preference.