Cheese & onion pasties

Whilst indoors these past few weeks I’ve been thinking of ways to make sunny days outdoors special for the family. Most special occasions in our household revolve around food so planning the ultimate picnic in our garden seemed like a good idea. Also our toddler needed to learn some basic picnic etiquette once he’s unleashed into the outside world come summer (hopefully. As part of our picnic, things in pastry featured heavily! This is a recipe for cheese and onion pasties with a twist. (The twist being celeriac which I had leftover in the fridge but of course can be substituted with any root veg like swede, squash or just more potato)
Enjoy and eat anywhere and any time you like. My toddler loved them although we had to teach him to take one at a time and not eat them whole, secretly I would be doing exactly the same thing as him but we needed to save some for us! I’ve also added some pictures of other dishes we shared below 🙂

Cheese and onion pasties (makes approx 6)


75g Red Leicester cheese grated

75g Mature Cheddar cheese grated

1/2 medium onion chopped

1 medium potato diced into 4mm cubes

small 5cm chunk of celeriac diced into 4mm cubes

Tablespoon finely chopped rosemary or teaspoon dried rosemary

1/2 teaspoon thyme

50ml vegetable stock

Salt and pepper

Pinch of cayenne pepper

Tablespoon olive oil
Milk or egg wash to brush the pastries 

Preheat the oven to 180 degrees.

Fry the onion on a medium heat with half a teaspoon of salt for 8 minutes until translucent and cooked, add chopped potato and herbs and stir for a few minutes then add the stock and put a lid on the pan for 5 minutes. Stir and add seasoning and a pinch of cayenne. The potatoes should be nearly cooked. Leave to cool for 10 minutes and then add the cheese and mix thoroughly, taste and season.

Press a small plate (I used a 10 cm diameter bowl) into the sheet of pastry, I was able to cut out 6 circles from the sheet of pastry. Spoon 2 heaped tablespoonfuls of the cheese mixture into the centre of each pastry circle and crimp into the middle creating a cornish pasty shape.  You may need to dab each circle edge lightly with milk to ensure it sticks. Place on a baking tray lined with greaseproof paper. Brush each pasty with milk or beaten egg and place in the oven for 30 minutes or until golden. Delicious served warm with a cup of tea or cold as part of a garden picnic as we did.


Grilled courgette marinated with garlic and lemon
Feta, leek and chard tart
Picnic aftermath

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