Recipe of the day: Cheese and onion pasties

End your day with a yummy vegetarian cheese and onion pasty!

It’s got gooey melted cheese and sweet cooked onions wrapped in a crispy pastry.

This snack is both comforting and delicious, perfect for anyone who loves tasty, meat-free treats.

How to make Cheese and onion pasties

Ingredients

• 3 Tbsp Nutritional Yeast
• 1 Medium Onion
• 1 Medium potato
• 1 Tbsp Plain Flour
• 70g Plant Based Butter
• 160ml Soya Milk
• Puff Pastry (The Chef used Jus Rol puff block)
• Salt & Pepper
• Optional – Plant based cheese. ( I like to use Tesco free from mature cheddar, it melts really nice)

Method

1. Pre- heat the oven to a gas 200˚C

Prepping the potato and onion

1. Peel and dice your potato and onion. Place the potato into a pan of salty water on the hob, cook to boiling point. Once the water is boiling turn down to a simmer and add your onions into the pan.
2. The potato will take about 10 minutes to cook, 2 minutes to reach boiling and then 8 minutes on simmer which will include the onions.

Making the ‘cheese’ sauce

1. Melt the butter in a pan on the hob then mix in your flour, mix until it thickens.
2. Add the nutritional yeast to the soya milk and stir. Whisk the milk mixture slowly into the pan with the butter/flour. Ensuring to keep whisking until all the mixture is combined. Optional – add in the salt and pepper to your preference. (*Optional* You could add some plant-based cheese at this stage if desired.)
3. Once your potato and onion is cooked, drain in a colander. Place the potato and onion into a bowl and mash with a fork (it can be a little lumpy, it doesn’t need to be perfect). Once mashed add the cheese sauce and leave to cool.

Making the Pasty

1. Grease a baking tray with some plant based butter.
2. Roll out your pastry to the desired size or cut to the desired size if using a sheet. Add a portion of the filling and seal with either water or a glaze (2 tbsp soya milk mixed with a tbsp of maple syrup).
3. Crimp the sides ensure there is a good seal. I like to press the sides together with my fingers and then use a fork. Pierce the top with about 4/6 holes and then glaze the top.
4. Place in the oven for about 20-30 minutes or until golden brown.

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Cheese and onion pasties

Prepare a meatless dinner tonight and enjoy these scrumptious, newly baked cheese and onion pasties that will satisfy your appetite.

• Author: Emma
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes
• Yield: 4 1x
• Category: Lunch, Brunch, Dinner,Main
• Method: Baking
• Cuisine: South African

Ingredients

Scale 1x2x3x

• 3 Tbsp Nutritional Yeast
• 1 Medium Onion
• 1 Medium potato
• 1 Tbsp Plain Flour
• 70g Plant Based Butter
• 160ml Soya Milk
• Puff Pastry (The Chef used Jus Rol puff block)
• Salt & Pepper
• Optional – Plant based cheese. ( I like to use Tesco free from mature cheddar, it melts really nice)

Instructions

1.  Pre- heat the oven to a gas 200˚C

Prepping the potato and onion

1. Peel and dice your potato and onion. Place the potato into a pan of salty water on the hob, cook to boiling point. Once the water is boiling turn down to a simmer and add your onions into the pan.
2. The potato will take around 10 minutes to cook. 2 minutes to reach boiling and then 8 minutes on simmer which will include the onions.

Making the ‘cheese’ sauce

1. Melt the butter in a pan on the hob then mix in your flour, mix until it thickens.
2. Add the nutritional yeast to the soya milk and stir. Whisk the milk mixture slowly into the pan with the butter/flour. Ensuring to keep whisking until all the mixture is combined. Optional – add in the salt and pepper to your preference. (*Optional* You could add some plant-based cheese at this stage if desired.)
3. Once your potato and onion is cooked, drain in a colander. Place the potato and onion into a bowl and mash with a fork (it can be a little lumpy, it doesn’t need to be perfect). Once mashed add the cheese sauce and leave to cool.

Making the Pasty

1. Grease a baking tray with some plant based butter.
2. Roll out your pastry to the desired size or cut to the desired size if using a sheet. Add a portion of the filling and seal with either water or a glaze (2 tbsp soya milk mixed with a tbsp of maple syrup).
3. Crimp the sides ensure there is a good seal. I like to press the sides together with my fingers and then use a fork. Pierce the top with about 4/6 holes and then glaze the top.
4. Place in the oven for around 20-30 minutes or until golden brown.

Notes

If you don’t have maple syrup, soya milk would work well as a glaze.

The Chef prefers to use sheets rather than a block. It’s a lot easier to work with.