Let me say a word about the pasty. I know that in the world of cuisine England has not been held up as a great leader, I think it’s fair to say, and the poor pasty has been much maligned. I however, am a big fan. The pasty was always a big part of our visits to Devon and we took advantage of their availability by having one on almost a daily basis.Well, maybe not quite, but I would have been happy if we did! For me, as a vegetarian, it’s the Cheese and Onion Pasty, and I think it’s the perfect comfort food.
I made some pasties last night and a few more (with the left-overs) this morning. I was just going to share the link to the recipe I used but then realized that I used bits and piece of different recipes, so I’ll try to sketch it out here. It made 6 large pasties.
CHEESE AND ONION PASTIES
Short Crust Pastry
3 cups flour
6 oz butter, room temperature (you can use lard and butter if you want, but I only ever have butter in the house)
1 tsp salt
little bit of water
Make the pastry. I followed these instructions. Allow to chill for 30 minutes. Pre-heat over to 400 F.
Mix the following together:
3 medium potatoes, cut into very small pieces
1 large onion or two small, cut very small
grated cheddar cheese – I can’t tell you how much but just add as much as you want/have.
salt and pepper
Divide the dough into 6 pieces. On a floured surface, roll out one piece of dough and use a saucer to cut a perfect circle (Mine was about 7 inches). Place some of the filling on one side of the pastry. You will get a hang on how much to use. You don’t want to over-fill or it will be difficult to close.
Place the finished pasty on a floured baking sheet. Cut two small steam holes in the top and brush with milk.