Cheese and potato pasties
Beige on Beige
Magnolia may have gone out of fashion back in 2005, but beige is back, baby. Goodbye millennial grey. This is your beige renaissance. And when it comes to food, beige means flavour. The only pop of colour you’ll find in my cheese and potato pasties is from the little flecks of thyme… and honestly, I love that for us. If you’re new to the world of Poppy Cooks, you’ll notice there’s a bit of a theme going on – mainly spud related. I even wrote a whole book about them, The Potato Book, which, not to brag (but absolutely to brag), is a Sunday Times Bestseller. Just had to get that one in x
Carbs on Carbs
Let’s face it, no one’s ever had a bad time with pastry, cheese, and potato on their plate. It’s the triple threat of comfort food, and these pastries are basically edible hugs. You’ve got layers of buttery, flaky pastry stuffed with creamy potato, melted cheese, soft onions, a splash of cream, and loads of seasoning to make sure every bite is truly delicious. And yes, we’re using shop-bought pastry because we’re not on Come Dine With Me and nobody’s got time to be faffing about with weighing out flour midweek. This is lazy-girl gourmet.
These little pies of joy are proper all-rounders. Pack them in a lunchbox, serve them at your next get-together, or sneak one into your bag for a cheeky train snack (no judgement here). They’re warm, golden, cheesy, and just the right level of indulgent.
Need more potato goodness? Head to the spud section of my site where beige reigns supreme and every recipe feels like a warm duvet and a night off. Carby fans unite.
Cheese and potato pasties
By Poppy Cooks
https://www.poppycooks.com/recipes/cheese-and-potato-pasties/
Ingredients
- 1 brown onion, peeled and diced
- 2 Maris Pipers, peeled and cut into 1cm cubes
- 25g butter
- 1 tsp celery salt
- 1 tsp mustard powder
- 3 sprigs thyme, leaves picked
- 50ml double cream
- 75g grated cheddar cheese
- 500g shortcrust pastry
- 1 egg, beaten
- Salt and white pepper
Metric
Imperial
Instructions
- Preheat the oven to 180ºc fan/200ºc/350ºf. Preheat a medium frying pan over a medium heat, then add in the butter and diced onions. Cook until lightly golden brown and throw in the potatoes.
- Season the mixture well with white pepper and add in the mustard powder, celery salt and fresh thyme. Pour in the cream and sprinkle over the cheese, bubble for 2 minutes then remove from the heat.
- Leave the mixture to cool while you roll out the pastry. Use a large ring cutter or cut around a small bowl to cut circles of pastry, around 15cm/6 inches. When your potato mixture is cold, spoon some of your mixture onto one side of the pastry circle. Make sure to leave some space around the edge.
- Brush all the way around the edge of the pastry with beaten egg before folding it over to make a little parcel. Use the back of a fork to seal together the edges of the pastry before transferring the pasties to a parchment lined baking tray.
- Egg wash over the top of your pastry and sprinkle with flaky salt. Pop the tray into the oven for 30-35 minutes until golden brown all over, then serve with some delicious spicy mustard.