Cheese & Onion Pasties
Crisp homemade pasties filled with sweet onions, green onions, parsley, mustard and melted cheese. Air frying gives the pastry a golden finish while keeping the savoury cheese and onion filling soft and rich.
Ingredients
- 1 egg beaten
- 4 green onions sliced
- 2 onions sliced
- Sea salt flakes and freshly ground black pepper to season
- 1 teaspoon wholegrain mustard
- 150 g mature cheddar grated
- 4 thyme sprigs leaves picked
- 1 tablespoon vegetable oil
Pastry
- 1 large egg beaten
- 1½ cups plain flour plus extra for dusting
- Pinch sea salt
- ½ teaspoon mustard powder
- 125 g chilled butter cut into small cubes
Instructions
- To make the pastry, place the flour in a bowl and grate the chilled butter directly into it.
- Add the mustard powder and half the beaten egg.
- Season lightly with sea salt and bring the dough together with your hands.
- Add up to 3 tablespoons cold water if needed.
- Briefly knead into a smooth ball, flatten into a disc, wrap and chill while preparing the filling.
- Heat the vegetable oil in a frying pan over medium heat and cook the onions with the thyme for 4 to 10 minutes, until softened and lightly caramelised.
- Cool, then mix with the grated cheese, wholegrain mustard and green onions.
- Roll the pastry on a floured surface to about 3 mm thick.
- Cut out 10 to 12 circles approximately 10 cm in diameter, re-rolling the pastry scraps as necessary.
- Spoon filling into the centre of each circle.
- Brush the edges with beaten egg, fold into half-moon shapes and crimp to seal.
- Transfer to a lined tray and brush the tops with the remaining egg.
- Preheat the air fryer to 200°C.
- Cook the pasties for 20 to 25 minutes, until deep golden.
- Cool for at least 10 minutes before serving.
Notes & Wine Advice
Serving Suggestions
Allow the pasties to cool for at least 10 minutes before serving, as the cheese filling will be extremely hot straight from the air fryer. Serve warm for lunch or as a savoury snack with a crisp green salad.Recipe Notes
Keep the butter well chilled when preparing the pastry. Grating it directly into the flour makes it easier to distribute without overworking the dough. Allow the onion mixture to cool before combining it with the cheese. Adding hot onions can soften the cheese prematurely and make the filling harder to handle.Cooking Advice
Do not overfill the pastry circles. Leave enough clean pastry around the edges to create a secure seal, then crimp firmly to prevent the melted cheese from escaping during cooking.Storage Advice
Store cooled pasties in an airtight container in the refrigerator for up to 2 days. Reheat them in the Airfryer until thoroughly hot and the pastry is crisp again.Wine Advice
A crisp Sauvignon Blanc provides enough freshness to balance the mature cheddar and buttery pastry. A light Pinot Noir is a good red alternative with the caramelised onion and thyme.Nutrition values
Serving: 4 pasties | Calories: 535 kcal | koolhydraten: 41 g | Eiwitten: 17 g | Vet: 34 g | Verzadigd vet: 19 g | Natrium: 620 mg | Suiker: 5 g