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Tasty Cheese and Onion Pasties from Greggs are a British classic – but did you know you make your own shortcut version that’s SO easy and TOTALLY delicious?
There are times in life when only a Greggs Cheese and Onion bake will do. I give you, cold winter lunchtimes, hangovers or break-ups.
This homemade version is easy comfort food – but it’s too good to save for just sad days! It’s a perfect vegetarian family meal too.
Make your three-ingredient filling and sandwich it in between the wonder-invention that is ready-made puff pastry. Bake in the oven for 20 minutes and VOILÀ!
You’ll have little pockets or perfection that are ideal for picnics or serving up at buffets or as a quick lunch. You can freeze them too for a future win.
Why you’ll love this easy cheese and onion pasty recipe
⭐️ So much flavour – a comforting classic
⭐️ Perfect for picnics or parties
⭐️ Super simple and taste crispy fresh
About this recipe
For anyone from overseas who has never heard of a pasty OR Greggs… a pasty is a little pocket of pastry that has a savoury filling (a bit like a sausage roll but we have lots of different types of filling too).
It originates from the traditional Cornish pasty, which hails from Cornwall and contains a full meal of beef, potato and vegetables. It’s steeped in history, when recipes came about from attempting to make produce go further centuries ago, just like with Toad in the Hole and Bubble and Squeak.
Greggs is a high street bakery that is perhaps most famous for selling pastries and pasties, including Cheese and Onion Pasties, relatively inexpensively. They’re not the healthiest things to eat but they are delicious and VERY close to the Brits’ hearts!
While Greggs does use puff pastry for these delights, a traditional pasty uses shortcrust pastry instead (which is perhaps why they’re ‘officially’ called Cheese and Onion Bakes by Greggs).
If you want to make a more authentic version, take a look at Rick Stein’s pasty recipe, which involves making your own pastry.
Here I opted for the shortcut version, not only because it’s easier and often cheaper, but I love the light, crispness of the glazed puff pastry contrasting with the cheesy inside.
Cheese and Onion Pasty Ingredients notes
- Potatoes – You’ll be mashing these so something like Maris Pipers or King Edwards would be good
- Large onion – You can use fresh or pre-chopped frozen
- Cheddar – Use a strong one so the flavour comes through
- Puff pastry – Ready-made, I like the rolled sheets
- Egg – For brushing on top
How to make Cheese and Onion Pasties
1. Boil the potatoes until soft. Pan fry the onions (as per the recipe below). Drain the potatoes and add the onions, butter, cheese and salt and pepper. Mash well.
2. Roll out the pastry sheets and cut into 8 equal rectangles. Share the mash mixture between 4 of them.
3. Brush around the edges with beaten egg.
4. Place the pastry ‘lids’ on top, seal well around the edges with a fork and brush over the remaining egg wash. Bake until golden brown.
Hint: Make sure you really press down that fork to seal the pasties so they don’t open up in the oven.
More puff pastry snacks…
Leftovers
In the fridge You can keep the cooked pasties in the fridge for 3 days. Pop them in the oven to give them a little ‘refresh’ before eating them.
Can you freeze Cheese and Onion Pasties? Yes you can. It’s best to freeze them before you bake them. When it’s time to eat, defrost them throughly and bake according to the recipe method.
Top tips
Take the puff pastry out of the fridge
Make sure you take the rolled puff pastry out of the fridge at least 10 minutes before you need to use it, otherwise it may crack as you’re trying to work with it.
Make sure the filling is cooled
You will need to make sure the filling is well cooled before you start to add it in, otherwise the pastry may melt and be very difficult to handle.
Seal the pasties firmly
Always press the fork firmly down when you’re sealing your pastry parcels together. Not so it goes all the way through but enough to ensure they won’t open up when expanding in the oven.
Use baking paper NOT greaseproof
Make sure you use baking paper (also known as parchment paper) and NOT greaseproof paper. Greaseproof paper is not non-stick so you might be in trouble when removing the cooked pasties. It’s fine to use the paper that the pastry comes rolled in.
FAQs
Yes! Experiment with different fillings, but if you’re looking for inspiration you could turn to Greggs’ creations – sausage roll, steak in gravy, chicken and creamy white sauce or sausage, bean and cheese.
These are great on their own but if you’re eating them as a meal, you could go for a side salad, chips, beans or a jacket potato.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Cheese and Onion Pasties {Greggs Style}
Ingredients
- 400 g Potatoes, Peeled and cut into small cubes.
- 30 g Salted butter
- 2 Large onions, Peeled and finely chopped.
- 125 g Strong cheddar, Grated.
- 375 g Puff pastry
- Salt and freshly ground black pepper
Instructions
- Boil the potatoes in a large pan of salted water for 15-20 minutes until soft.
- While the potatoes are cooking, melt the butter in a small frying pan and gently fry the onions for 5-10 minutes until soft and transparent. Try not to let them get too much brown colour.
- Preheat the oven to 200C.
- When the potatoes are cooked, drain them and add the onions (and any butter left in the bottom of the pan), along with the cheese and plenty of salt and pepper. Mash well and allow to cool.
- Roll out the puff pastry and cut into 8 rectangles.
- Share the potato mixture across 4 of them. Brush around the edges with beaten egg and sit the other 4 ‘lids’ on top.
- Seal the edges using a fork and brush the top with the remaining egg.
- Place on a baking sheet lined with baking paper/parchment (or use the sheet that the puff pastry came on).
- Bake for 15-20 minutes until very golden.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Another cracking fake-away recipe! Just the right balance of onion and cheese. I did mine in the airfryer this lunchtime, it took no time at all!
Loved them, so easy to make and, dare I say, better than Greggs.
I have coeliac, so I made these with gluten-free pastry and they are absolutely delicious! The GF pastry sheets are smaller (280g), so I baked the excess filling in muffin cases with the rest of the egg wash. The flavours are wonderful, and I’m so happy I can make these now it’s not something I can buy in a shop.
I miss Greggs and especially cheese and onion pasties as I live abroad and haven’t been back to UK for some time. Made these and they were absolutely delicious! Thank You so much for the recipe.
I have used this recipe a few times to make cheese and onion pie with shortcrust pastry. Brilliant results every time.
So good! My little family loved it. Just like they love all the meals I make from you. We use your meal plans every week, please keep them coming!