Potato Cheese and Onion Pasty
This hearty dish will quickly become a crowd favorite. The potato onion and cheese combo is a perfect trifecta of deliciousness! Note: This dish is not diet friendly. If you want to completely destroy any diet you are on – this would be the way to do it.
Equipment
- Baking Tray
- Large frying pan
- Wooden Spoon
- Medium sized mixing bowl
- Chef's Knife
- Cutting board
- Small dish and brush (for egg wash)
Ingredients
- 1 450g Puff Pastry
- 3/4 Cup Grated cheese Old/Fort Cheese is best
- 1/4 Cup Whipping cream
- 2 Large White potatoes Finely diced
- 1 Large Onion Diced
- 1 tbsp Butter
- 1 tsp Dijon mustard
- 1 tsp Parsley Finely diced
- 1 Egg For egg wash
- Oil as needed
- Salt & Pepper To taste
Instructions
- In a large frying pan add a drizzle of oil over medium heat and add potato. Fry until nice and crispy, then melt in your butter then add in onion. Fry off for a minute or two, just until soft. The longer you fry it the less powerful the onion flavor will be. For a stronger onion flavor keep the frying quick.
- Pop everything in a bowl and allow to cool. To the bowl add cheese, mustard, parsley, cream/milk and a pinch of salt & pepper (to taste). Give it a good stir and leave to one side.
- Slice the pastry into 8 equal rectangles and roll out into 6 inch squares.. Split your filling into 8 and place to one side of each rectangle. Brush around the edges with egg wash then fold over and push down with your fingers to secure. Using a fork, press down around the outside of each pasty. Place on a lightly sprayed oven tray and slice some steam holes in each pasty. (Holes are important to keep the pasty from getting soggy. Be decorative if you like)
- Give the pasties a final brush of egg wash and place in the oven at 200C/390F for 15-20mins or until golden brown. At the 15 minute mark start watching the oven. Puff pastry can go from golden brown to burnt in no time at all.