Cheddar Potato and Onion Pastry Pockets |

Name: Cheddar Potato and Onion Pastry Pockets
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Ingredients: 500 g block puff pastry, thawed if frozen; 2 large potatoes, peeled and cut into small, even-sized chunks; 2 medium onions, peeled and finely chopped; 12.5 ml – 1 tbsp fresh parsley, finely chopped; 280 g Cheddar cheese, grated; Salt and freshly ground black pepper, to taste; 1 large egg, beaten, for sealing and glazing

Description

These homemade pasties are packed with creamy mashed potatoes, sweet onions, fresh parsley and plenty of sharp Cheddar cheese, all wrapped in crisp, buttery puff pastry. They’re wonderfully satisfying, easy to prepare, and just as welcome for lunch as they are for a light supper or a tasty snack.

Ingredients

Units Scale

500 g block puff pastry, thawed if frozen
2 large potatoes, peeled and cut into small, even-sized chunks
2 medium onions, peeled and finely chopped
12.5 ml - 1 tbsp fresh parsley, finely chopped
280 g Cheddar cheese, grated
Salt and freshly ground black pepper, to taste
1 large egg, beaten, for sealing and glazing

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (180°C). Grease or line two baking sheets with parchment paper.
Place the 2 large potatoes and 2 finely chopped onions in a saucepan. Cover with water and bring to a boil. Cook for approximately 12 to 15 minutes, or until the potatoes are fork-tender and the onions are soft. Avoid overcooking the potatoes until they’re waterlogged.
Drain the potatoes and onions thoroughly, then return them to the warm saucepan. Allow any excess moisture to evaporate for a minute or two. Mash together until mostly smooth, leaving a little texture if you prefer.
Season the potato and onion mixture with salt and freshly ground black pepper. Add the 280 g grated Cheddar cheese and 1 tbsp chopped parsley. Mix until the cheese is evenly distributed and beginning to melt. Set aside to cool until just warm or at room temperature. The filling shouldn’t be hot when added to the pastry.
Lightly flour your work surface and roll out the 500 g puff pastry to approximately 3 mm thick. Cut into 18 equal-sized squares or rectangles, for 9 pasties. You can also cut larger circles for traditional half-moon-shaped pasties.
Spoon an even portion of the cooled potato, onion and cheese filling onto one half of each pastry piece, leaving a border around the edges. Don’t overfill them, or the filling may escape during baking.
Beat the 1 egg in a small bowl. Brush a little beaten egg around the pastry edges, fold the pastry over the filling and press the edges together firmly. Crimp with a fork to seal securely.
Arrange the pasties on the prepared baking sheets, leaving a little space between each one. Brush the tops with the remaining beaten egg and cut 2 or 3 small slits in each Pastry to allow steam to escape.
Bake for 20 to 25 minutes, or until the pastry is puffed, crisp and beautifully golden brown. If the pastry still looks pale or feels soft underneath, give it another few minutes.
Remove from the oven and allow the pasties to rest for 5 minutes before serving. The filling will be very hot, so give it a little time to settle before taking that first bite!

Notes

Prepared, tried, and tested by Preshana