An Old Flask and Childhood Memories: Cheese, Onion and Potato Pasties Recipe (2024)

FAQs

What is cheese and onion pasty made of? ›

Preheat your oven to 200°C/180°C(fan)/400°/Gas 6. Put 200 g Potato, 0.5 Onion, 100 g Cheddar cheese, 1 tablespoon English mustard, 1 Egg and 1 pinch Sea salt and black pepper into a bowl and mix well. Cut 375 g Puff pastry into 8 equal sized squares/rectangles. Put 4 of the pastry squares onto a lined baking tray.

There are 330 calories per portion in this Cheese and Onion Pasties, which means it falls into our Everyday Light category. These Cheese and Onion Pasties are perfect if you're following a calorie controlled diet, and they fit well with any one of the major diet plans such as Weight Watchers.

A cheese and onion pasty is a classic. We love serving them for dinner, with homemade chips and baked beans – a plate of orange food at its finest. But you could just as easily enjoy yours with a quick pickle on a picnic, as they taste great hot or cold.

Pasties are best when enjoyed fresh from the oven. However, if required, they can be stored in a refrigerator and consumed within 72 hours. Alternatively, you may freeze them on the day of purchase for up to 1 month. How do I reheat/cook my Cornish Pasty?

Pasties date back as far as the 13th century, at which time they were a pie baked without a dish of French origins, with a rich filling of venison, veal, beef, lamb or seafood, gravy and fruit. The name pasty is a mutation of the Medieval French “paste”, for pie.

There will always be great debate about the origin of the pasty, but one easy way to detect the Devon pasty from the Cornish is that the Devon pasty has a top-crimp and is oval in shape, whereas the Cornish pasty is semi-circular and side-crimped along the curve.

Pasties get a bit of a bad rep for being unhealthy, but in reality, they're a fairly good complete meal. Now, we're not recommending you eat one EVERY day, but you certainly shouldn't feel bad when you do reach for one. Or two! In fact, calories aren't a particularly good gauge of how healthy foods are for us.

For shortcrust pastry

(rough puff can also be used): 500 g strong bread flour (it is important to use a stronger flour than normal as you need the extra strength in the gluten to produce strong pliable pastry) 120 g lard or white shortening.

Because it is made from pastry dough. Pastry dough (and any other kind of dough) gets ruined by a microwave.

What to serve with pasties? ›

Fizzy pop is the fallback when out and about (Diet co*ke is a good all-rounder). But a strong brew or a pint of zesty cask ale will work, too. Fundamentally, this is less about careful flavour pairing than settling on a drink you can comfortably gulp, to repeatedly sluice down and clean your palate of pasty debris.

They can be eaten from chilled or oven heated to enjoy hot. Pre-baked pasties should be kept chilled on receipt and not cannot be frozen. To prepare pre-baked pasties: These instructions are the producers recommendations and should be used as a guide only.

Food that has passed its use-by date is not safe to eat.

Yeah, I don't think eating something that's a few days past its 'best before' date will have any bad impact. I wouldn't touch anything much further than that though, myself. I only buy my pies from local bakeries, and they never have any best before/use by dates on them.

In terms of food safety, however, so long as you reheat the food at the correct temperature and for the correct duration of time, it can in fact be safely reheated multiple times. However, the Food Standards Agency (FSA) recommends that food is only reheated once, so follow this guidance wherever possible.

According to the PGI status, a Cornish pasty should be shaped like a 'D' and crimped on one side, not on the top. Its ingredients should include beef, swede (called turnip in Cornwall), potato and onion, with a light seasoning of salt and pepper, keeping a chunky texture.

Wheat Flour (Contains: Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Margarine (Contains: Palm & Rapeseed Fats & Oils, Vegetabl Emulsifiers: Mono- & Di-Glycerides of Fatty Acids, Natural Vegetable Colours: Annatto, Curcumin), Milk, Onion (6%), Potato (3.5%), Vegetarian Cheese Powder (Milk) (3%) ( ...

The difference between the two is all in the structure, he said. Pasties tend to be defined as a singular, folded pastry case with a crimped lid and a savoury filling, typically of seasoned meat and vegetables. Pies, on the other hand, traditionally have a base and sides and a separate lid.

Pasties get a bit of a bad rep for being unhealthy, but in reality, they're a fairly good complete meal. Now, we're not recommending you eat one EVERY day, but you certainly shouldn't feel bad when you do reach for one. Or two! In fact, calories aren't a particularly good gauge of how healthy foods are for us.