Cheese, Onion and Potato Pasties

My Unexpected Culinary Adventure: Cheese, Onion, and Potato Pasties

As a busy professional, time is a luxury I rarely have. My days are filled with meetings, emails, and the constant juggling act that is modern life. Weekends, therefore, are sacred; dedicated to recharging and indulging in simple pleasures. One such pleasure, recently rediscovered, is baking. I don't have hours to spend perfecting intricate desserts, though. I need something quick, satisfying, and delicious. Enter, the humble pasty.

I found this recipe for Cheese, Onion and Potato Pasties quite by accident, nestled amongst a plethora of online recipes. The simplicity of the ingredients appealed to me immediately. The prospect of warm, savory pastries on a crisp autumn evening, after a long week, was incredibly inviting. I must admit, my pastry-making skills were (and still are) somewhat rudimentary, but I figured, what’s the worst that could happen?

Making the pastry from scratch proved to be more therapeutic than I anticipated. The rhythmic act of rubbing the fat into the flour, adding the water, and kneading the dough was surprisingly calming. It was a welcome break from the mental whirlwind of my week. It was a time where I could simply focus on the process, on the feel of the dough under my hands, and the transformation of simple ingredients into something delicious. The filling was even easier, a simple combination of potatoes, onions, cheese, and spices, ready in a flash. Honestly, the entire process of preparing the pasties, from start to finish, felt almost meditative.

The final result? Absolutely delightful. The golden-brown pastry, crisp on the outside and flaky on the inside, cradled the warm, cheesy potato and onion filling perfectly. The subtle sharpness of the cheddar complemented the sweetness of the onions and the earthy potatoes. Even my usually picky colleagues at the office raved about them, asking for the recipe, which I gladly shared.

This experience has taught me more than just how to make delicious cheese, onion, and potato pasties. It's reminded me of the importance of slowing down, of finding joy in simple tasks, and of the satisfaction that comes from creating something delicious with your own hands. It's a reminder that even amidst the chaos of modern life, there's always room for a little bit of culinary adventure, a little bit of self-care, and a whole lot of cheesy, delicious goodness.

The recipe itself was incredibly forgiving; even with my beginner's baking skills, the pasties turned out perfectly. This recipe has become a go-to for quick meals and easy entertaining. Not only does it allow for relaxation, but it's easily adaptable to whatever vegetables are in season. I've experimented with adding different cheeses, incorporating other herbs, and even substituting sweet potatoes for a touch of sweetness. The possibilities, it seems, are endless.

If you are looking for a simple yet rewarding baking project, I wholeheartedly recommend this recipe. It's a perfect blend of ease and deliciousness, and a fantastic way to unwind after a long day. So, grab your apron, gather your ingredients, and embark on your own unexpected culinary adventure. You might just surprise yourself with what you create.

Step-by-step

• Pre-heat oven to 200C/400F/Gas mark 6 and grease and/or line two baking trays/sheets.
• Bring a saucepan of water to the boil and add the potatoes and onions; place a lid on the pan and bring back to the boil before simmering the vegetables until the potatoes are soft.
• Take off the heat and drain over the sink, or, strain over a colander and keep the water for making soup.
• Mash the potatoes and onions together with a little milk to loosen the mixture, and then add the mustard powder and season to taste with salt and pepper.
• Add the grated cheese and mix well, allow to cool slightly before making the pasties.
• When you are ready to make the pasties, roll out the pastry on a floured board and cut out rounds with a saucer or small plate, they need to be about 5" (13cms) in diameter or slightly larger.
• Spoon some of the cheese and potato mixture on one half, dampen the edges of the pastry and then fold over to make a half moon shape, before sealing and crimping the edges with your fingers or the back of a fork.
• Place the pasties on the prepared baking trays/sheets and brush the beaten egg over to glaze.
• Snip or cut the pasty tops to make 2 or 3 slits to allow the steam to escape and bake for 20 to 25 minutes, or until the pastry is golden brown and crispy.
• Carefully take the pasties off the baking tray and allow to cool on a wire rack.
• Eat them warm or cold. Can be frozen before baking. Makes about 12 pasties according to the size saucer you use. Any leftover filing can be kept in the fridge for 2 to 3 days and be used again.
• Mix flour and salt in basin, rub in fats until it resembles fine breadcrumbs.
• Using a knife to cut and stir, mix with cold water to form a stiff dough. Do not over mix, light of hand is best.
• Allow pastry dough to chill and "relax" for 30 minutes, in a fridge or a cool place, cover the bowl or put the pastry in some cling film.
• Turn dough on to a floured surface and knead lightly. Roll out and use as required.