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.