Jamie Oliver Cheese And Onion Pasties
The Jamie Oliver Cheese and Onion Pasties are hand-held pastry parcels filled with sautéed onions and grated cheese, sealed and baked until crisp and golden.
They follow traditional British pasty technique but use a simple vegetarian filling.
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Main Course/side dish
Ingredients
-
- 1 sheet ready-made puff pastry (or shortcrust)
-
- 2 large onions (thinly sliced)
-
- 200 g mature cheddar (grated)
-
- 1 tbsp butter or olive oil
-
- 1 tsp Dijon mustard (optional)
-
- 1 egg (beaten, for glazing)
-
- Salt and black pepper
Optional:
-
- Pinch thyme
-
- Small handful chopped parsley
Instructions
Heat butter or oil in a pan over medium-low heat.
Add sliced onions with a pinch of salt and cook gently for 10–15 minutes until soft and lightly golden.
Do not rush this step. Slow cooking releases natural sweetness and prevents sharp raw flavour.
Allow onions to cool before mixing with cheese.
In a bowl, combine cooled onions, grated cheddar, mustard, and black pepper.
Mix gently. The filling should be thick and slightly sticky from melted cheese once baked.
Avoid adding salt initially, as cheddar already contains salt.
Preheat oven to 190°C.
Roll out pastry slightly and cut into equal circles or rectangles.
Place a spoonful of filling in the centre of each piece, leaving space around the edges.
Fold pastry over to create a half-moon shape.
Press edges firmly with fingers or crimp using a fork to seal completely.
Brush the tops lightly with beaten egg.
Make a small slit in the top of each pasty to allow steam to escape.
This prevents the pastry from bursting during baking.
Place on a lined baking tray and bake for 20–25 minutes.
The pasties are ready when puffed and deeply golden brown.
Let them rest for 5–10 minutes before serving to allow filling to settle.
Find it online: https://jamieolivereats.uk/cheese-and-onion-pasties/