Cheesy Potato and Onion Pasties
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Easy recipe for cheesy potato and onion pasties. Simple ingredients include Idaho potato, onion, milk, cheese, salt, pepper, butter and puff pastry.
This delicious golden and flaky puff pastry is filled with flavorful cheesy potatoes and onions. Serve these pasties as an appetizer or as the main dish. And if you like this recipe be sure to try my Irish mashed potatoes aka colcannon.
Cheesy Potato and Onion Pasties
This recipe is very versatile on the quantity of pasties that you can make. It can make eight large pasties or twelve small pasties. Another perk is you don’t have to make them all in one day. Make the amount you want and refrigerate the remaining ingredients for up to four days and then make the rest. Also, the ingredients can easily be cut in half to make four large or six small pasties with one puff pastry sheet.
Ingredients
- 1 large Idaho russet potato
- water for boiling potato
- 1 medium yellow onion
- 1/3 cup half and half milk
- 4 Tablespoons butter – divided
- 2 Tablespoons cream cheese chive and onion spread or sour cream (optional)
- 1 1/2 cups white sharp cheddar cheese freshly grated – reserve the 1/2 cup for inside topping
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 2 Puff Pastry sheets thawed
- 1 egg whisked – for egg wash
Instructions
Prepare Potatoes
Peel and slice potato and place in a medium pot (Jett’s favorite vegetable peeler). Cover with water and bring to a boil and cook until fork tender. Remove from heat and strain water from potatoes. Put cooked potatoes back into the pot. Add 2 Tablespoons butter, half and half, cream cheese chive and onion or sour cream, salt and pepper. Mash potatoes until smooth or desired consistency.
Prepare Onions
Cut onion in half and dice. (Jett uses this pull chopper for this recipe). Place 2 Tablespoons of butter and chopped onions into a medium sized skillet and cook over medium heat until onions are translucent and tender.
Prepare Cheesy Potato and Onion mixture – Combine Ingredients
Reduce heat and add potatoes to cooked onions, and stir to combine completely. Add white cheddar cheese and stir until combined. Turn off heat and allow mixture to cool to room temperature.
Prepare Pasties
Preheat oven to 400 degrees Fahrenheit. Sprinkle flour on countertop and unroll puff pastry. Use a rolling pin to smooth out pastry. Evenly score pastry into four or six sections. Cut each section in half down the center. Line a cookie sheet with parchment paper. Transfer one half of a puff pastry to the cookie sheet. Place a large scoop or two of potato filling onto pastry dough. Use a fork to flatten out potato leaving the edges open. Sprinkle a small amount of white cheddar on top of the potato mixture. Dampen the edges of the bottom pastry dough with tap water. Then add a pastry sheet on top of the filling matching up the edges. Use a fork and press edges together. Continue making the other pasties the same way. Score tops of pasties with a sharp knife like so and brush each pastie with egg wash.
Bake
Place cookie sheet with pasties in preheated oven and bake for 25 minutes or until golden brown. Serve warm and enjoy.
I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR CHEESY POTATO AND ONION PASTIES AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!
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Cheesy Potato & Onion Pasties
Easy recipe for cheesy potato and onion pasties. Simple ingredients include Idaho potato, onion, milk, cheese, salt, pepper, butter and puff pastry.
Ingredients
- 1 large Idaho russet potato
- water for boiling potato
- 1 medium yellow onion
- 1/3 cup half and half milk
- 4 Tablespoons butter – divided
- 2 Tablespoons cream cheese chive and onion spread or sour cream (optional)
- 1 1/2 cup white sharp cheddar cheese freshly grated – reserve the 1/2 cup for inside topping
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 2 puff pastry sheets thawed
- 1 egg whisked – for egg wash
- 1 Tablespoon all-purpose flour
Instructions
-
Prepare Potatoes
Peel and slice potato and place in a medium pot (Jett’s favorite vegetable peeler). Cover with water and bring to a boil and cook until fork tender. Remove from heat and strain water from potatoes. Put cooked potatoes back into the pot. Add 2 Tablespoons butter, half and half, cream cheese chive and onion or sour cream, salt and pepper. Mash potatoes until smooth or desired consistency.
-
Prepare Onions
Cut onion in half and dice. (Jett uses this pull chopper for this recipe). Place 2 Tablespoons of butter and chopped onions into a medium sized skillet and cook over medium heat until onions are translucent and tender.
-
Prepare Cheesy Potato and Onion mixture – Combine Ingredients
Reduce heat and add potatoes to cooked onions, and stir to combine completely. Add white cheddar cheese and stir until combined. Turn off heat and allow mixture to cool to room temperature.
-
Prepare Pasties
Preheat oven to 400 degrees Fahrenheit. Sprinkle flour on countertop and unroll puff pastry. Use a rolling pin to smooth out pastry. Evenly score pastry into four or six sections. Cut each section in half down the center. Line a cookie sheet with parchment paper. Transfer one half of a puff pastry to the cookie sheet. Place a large scoop or two of potato filling onto pastry dough. Use a fork to flatten out potato leaving the edges open. Sprinkle a small amount of white cheddar on top of the potato mixture. Dampen the edges of the bottom pastry dough with tap water. Then add a pastry sheet on top of the filling matching up the edges. Use a fork and press edges together. Continue making the other pasties the same way. Score tops of pasties with a sharp knife like so and brush each pastie with egg wash.
-
Bake
Place cookie sheet with pasties in preheated oven and bake for 25 minutes or until golden brown. Serve warm and enjoy.
