Description
These Mini Cheese & Onion Pasties are deliciously flaky and packed with a savory filling of caramelized onions, mature cheddar cheese, and a touch of mustard. Perfect for a snack or picnic, these golden half-moon pastries combine buttery homemade pastry with a rich, tangy cheese filling, baked to perfection until golden and crisp.
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 pastry, remainder for brushing)
- pinch of salt
- up to 3 tbsp cold water (optional, to help bind dough)
Filling
- 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
Instructions
- Make the pastry: Tip the flour into a bowl. Grate the cold butter directly into the flour, dipping the butter end into flour occasionally to prevent sticking. Add cayenne pepper, mustard powder, half of the beaten egg, and a pinch of salt. Bring the mixture together with your hands until it starts to clump. Turn onto a floured surface and knead briefly into a smooth ball, adding up to 3 tbsp cold water if too dry. Flatten into a disc, wrap, and chill while preparing the filling.
- Prepare the filling: Heat the vegetable oil in a frying pan over medium heat. Add sliced onions and thyme leaves. Cook for 8-10 minutes until onions soften and begin to caramelize. Transfer to a bowl and let cool. Once cooled, mix in grated cheese, wholegrain mustard, and sliced spring onions until well combined.
- Preheat oven and prepare pastry circles: Heat the oven to 200°C (180°C fan)/Gas Mark 6. Line a baking tray with parchment paper. Roll out chilled pastry on a lightly floured surface to about the thickness of a £1 coin. Using a 10-12cm diameter cutter (or cup), cut out 10-12 circles. Re-roll scraps and cut additional circles as needed.
- Assemble the pasties: Spoon a mound of filling onto the center of each pastry circle, leaving edges clear. Brush the edges with the remaining beaten egg, then fold the pastry into a half-moon shape, pressing edges firmly and crimping to seal completely. Place assembled pasties on the baking tray. Brush the tops with beaten egg.
- Bake: Bake the pasties in the preheated oven for 20-25 minutes until the pastry is a deep golden brown. If baking from frozen, bake for 40-45 minutes. Once baked, allow the pasties to cool for at least 10 minutes before serving warm, or cool completely for packing in containers.
Notes
- The pastry can be frozen for up to two months before baking.
- Cooked pasties keep well in an airtight container for up to three days.
- For best results, use a sharp knife or pastry cutter for neat edges when sealing.
- Adjust cayenne pepper to taste for less or more heat.
- If the pastry dough feels dry, add water sparingly to keep the texture flaky.
- Serve warm or cold as a convenient picnic snack.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: British
Keywords: mini pasties, cheese and onion pasties, British snacks, homemade pastry, savory pastries, picnic food, vegetarian snacks
