Cheese and Onion Puff Pies Recipe

Cheese and Onion Puff Pies
(AKA: Cheese and Onion Pasties)
Submitted By: Taz


1 lb Yukon Gold Potatoes - peeled, quartered, and thin sliced
½ lb Extra Sharp ('Mature') Cheddar Cheese - grated
½ Cup Plain Crème Fraiche
2 Medium White Onions - quartered and sliced thin
1 Large clove Fresh Garlic - minced
2 Tbs Unsalted Butter - can substitute extra virgin olive oil if desired
1 tsp Fresh Rosemary Leaves - chopped
Kosher Salt and Fresh Ground Black Pepper to taste
1 lb Frozen Puff Pastry - thawed
1 Egg - beaten
Flour for dusting
2 tsp Worcestershire Sauce
1 tsp English Mustard

  1. Preheat oven to 400ºF
  2. Melt butter (or heat olive oil) in a large skillet over medium heat - Add onion and rosemary to the skillet and sauté until golden in color (apx 15-20 minutes) - DO NOT BURN; if the onions are cooking too fast, reduce the heat
  3. While cooking the onions - Fill a medium pot with water and bring to a boil over high heat - Once boiling, add potato and cook until just tender (apx 4-5 minutes) - Remove from heat - Drain and return potatoes to pan and allow to cool for about 5 minutes
  4. Add cheese, crème fraiche, garlic, and salt and pepper to taste (apx ¼ tsp salt and ⅛ tsp pepper) to the potatoes (add Worcestershire sauce and/or mustard if using) and gently fold everything together (BE GENTLE; you don't want to mash the potatoes)
  5. Cut the pastry dough into 6 equal portions
  6. Roll out each portion on a lightly floured surface into a 7 inch 'square'
  7. Place one sixth of the potato/cheese mixture in the center of the 'square' - Brush the edges of the pastry with a little egg and gradually bring all of the edges up to the center pleating the pastry over the filling to completely enclose - Pinch together the edges in the center and trim off any excess pastry - Place on a lightly greased baking sheet and repeat with the remaining - Brush the outside of your 'parcels' with the remaining beaten egg - Sprinkle a little salt and pepper over the top
  8. Bake in the top third of your oven until golden brown and pastry is cooked through (apx 30-35 minutes)
  9. Serve warm with a green salad OR allow to cool to room temperature and pack in your picnic hamper along with your other picnic 'nosh'

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