Wednesday, 6 November 2013

Cheddar Cheese and Caramelised Onion Pasty

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for Cheddar Cheese and Caramelised Onion Pasty. These are great as a snack or a quick lunch, especially if you make a batch in advance and then freeze them. The perfect vegetarian treat! You could use ready made puff or shortcrust pastry too, but I made my own pastry.


A Simple List of Ingredients:


1. Potatoes
2. Onions
3. Vegetable Oil
4. Plain Flour
5. Salt
6. Butter
7. Cold Water
8. Cheddar Cheese
9. Salt and Pepper
10. Red Chilli Powder

Bismillah, let's begin!


First, make the pastry. Place eight ounces (226 grams) plain flour into a food processor.



Add a pinch of salt.



Add four ounces (113 grams) cubed butter.



Blend until the mixture resembles breadcrumbs.



Add three tablespoons cold water or enough until the mixture begins to stick together.



Place the mixture onto a floured work surface.



Bring it together with your hands until a ball is formed.



Wrap in clingfilm and place in the fridge to rest for at least 30 minutes.



For the filling, peel and cube six medium potatoes.



Boil the potatoes in water until cooked through. Drain and set aside to cool.



Peel and slice two medium onions.



Cook the onions in a few tablespoons of vegetable oil on a low heat until the onions are golden brown and caramelised. Set them aside to cool slightly.



Place the cooked potatoes into a large bowl.



Mash the potatoes with a splash of milk.



Once the potatoes are mashed ..



.. add a large handful of grated Cheddar cheese



Add the cooled onions.



Season with salt and pepper.



This is optional but I like to add red chilli powder, to taste.



Mix everything very well.



Now, time to fill the pastry. Place the dough onto a floured surface.



Shape the dough into a log.



Slice into 1/2 inch rounds. Each round will make one pasty, and this dough made nine of them.



Place one round onto the surface.



Roll out until thin - it doesn't have to be a perfect circle.



Place two tablespoons of the potato mixture onto one side of the pastry.



Fold the other side of the pastry over, and press the edges down. Trim with a knife to create the semi-circle shape.



Press down the edges with a fork, and make light cuts with a knife on the centre.



Continue filling the pastry, and then place onto a greased and lined baking tray.



Brush all over with an egg wash which is just a beaten egg mixed with a little water.
Bake at Gas Mark 5 for 30 minutes until golden brown.



Once baked, allow to cool slightly.



Then, slice and serve!

Wasalaam!

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