Potato, cheddar & red onion pasties

Cram shortcrust pastry parcels with oozing cheese and sweet onion chutney – versatile bites with a professional finish

  • Prep:30 mins
    Cook:40 mins
    Plus chilling
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 910
  • fat 51g
  • saturates 19g
  • carbs 97g
  • sugars 26g
  • fibre 51g
  • protein 21g
  • salt 3.2g


  • 1 large potato, cut into 1cm dice
  • 2 carrots, cut into 1cm dice
  • 300g jar caramelised onion chutney
  • 1 tbsp thyme leaf, chopped
  • 1 tbsp Dijon mustard
  • 140g mature cheddar, grated
  • 500g block shortcrust pastry
  • beaten egg, for brushing
  • poppy seeds, for sprinkling
  • green salad, to serve (optional)


  1. Heat oven to 190C/170C fan/gas 5. Line a baking tray with baking parchment. Boil the potato and carrots in salted water for 5 mins until tender. Drain well and tip into a mixing bowl.

  2. Add the chutney, thyme, mustard, cheese and some seasoning, and gently mix to combine. Put in the fridge to cool.

  3. Roll out the pastry to the thickness of a £1 coin, then cut out 8 x 13cm squares. Divide the filling between the squares and brush the pastry edges with the egg. Bring together the 4 corners of each square in the middle, then press all the seams together like a square envelope. Brush with more egg and sprinkle over the poppy seeds. Put the pasties on the baking tray and bake for 30 mins until golden. Serve with a salad, if you like.

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