Cheese And Onion Pasty Greggs Recipes

THERMOMIX ® RECIPE

Steps:

• FillingGrate cheese 10 seconds / Speed 7, set aside.Chop onions 3-5 seconds / Speed 5.Add butter, cook onion 5 mins / 100c / Speed 1.Add potatoes, salt and milk, cook 25 mins/ 100c / Speed 1. Use simmering basket on lid instead of measuring cup.When potatoes are soft, insert butterfly, add cheesemash 20 seconds / Speed 3. Adjust seasoning with salt and pepper.Cool filing. Pre heat oven to 200c while filling is cooling.When cooled, spoon filling onto one half of the pastry, brush pastry edges with beaten egg, fold over to form a square sealing edges with a fork. Cut steam slashes onto top of pastry. Brush over with beaten egg.Place on a baking tray lined with baking paper.Bake in oven for 20 minutes until golden.

GREGGS CHEESE AND ONION PASTY

Steps:

• Peel and boil the potatoes in slightly salted water until they're soft, then drain well and mash them, but don't be tempted to add any butter or milk.
• Stir in the cheddar, soft cheese and mustard into the mash while it's still hot and put aside.
• Add the butter to a large frying pan and melt, then add the onions and cook while stirring now and then, for at least 15 minutes over low heat until they are soft but not coloured.
• If you rush, your onions will taste raw and by cooking them slowly they will be sweeter in taste.
• Stir the pepper and remove the pan from the heat.
• Add the buttery onions to the potato and cheese mixture.
• Using a wooden spoon, mix together until you have a smoothish mixture. It will be quite dry looking but once they are in the oven the cheeses will melt and your filling won't be dry at all.
• Remove the pastry from the fridge 10 minutes before un-rolling.
• Unroll the pastry sheets and cut out the pastry to size. I cut mine to 16cm by 11cm, you will get four slices out of each 320g pack, so 2 pasties.
• Put the pastry shapes onto a baking tray onto a non-stick baking tray or onto greaseproof paper and brush around the edges with beaten egg.
• Spoon the filling into the middle of one side of each pastry and top with another slice of pastry.
• Using a folk crimp the pastries around the edge to seal.
• Take a sharp knife and cut 'V' shapes and then brush all over the tops with the egg wash.
• Brush the pastry all over with egg wash and score with a knife. Bake on the middle shelf of your preheated oven for 20 minutes or until golden brown.

CHEESE AND ONION PASTIES

Steps:

• Cut pastry into rounds, I use a side plate and just cut around it.
• Pre heat the oven to 210°C.
• Mix the grated cheese with the onion adding the pepper and salt,.
• Beat the egg and brush around the edge of the pastry and carefully lift the pastry up and pinch together, brush the egg over the outside and poke a few vent holes on either side, I use a satay stick to do this.
• Cook in the oven for approximately 15 minutes or until light golden brown.

CHEESE AND ONION PASTIES

Steps:

• Thaw the pastry.
• If using homemade, put your dough in the refrigerator to chill.
• Preheat oven to 400°F.
• Melt the butter in a frying pan on a low heat.
• Mix in the onions and cook them until they are just beginning to soften.
• Mix them with the cheese and parsley.
• Roll out the pastry and cut out 4 rounds, each about 6 inches in diameter.
• Put a quarter of the cheese mixture on one half of each one.
• Fold over the other side and crimp the edges together.
• Lay the pasties on a floured baking sheet and brush them with milk or beaten egg.
• Bake them for 30 minutes and serve hot.