Pasties … Great Britain’s most popular ‘grab and go’ food. Chock full of fillings, pasties or hand pies are available in bakeries, sandwich shops, convenience stores, grocery stores, food trucks and carts … just about everywhere. Counted among one of hubby’s top favs is the “Cheese and Onion Pasty“. For the history and origins of the “pasty”, please check out my “CORNISH PASTIES” page.
Some pasties are made with a short crust (basically a pie crust dough), and others are made using a puff pastry dough. The difference between the two is puff pastry is lighter and flakier and has a much higher ratio of butter to flour. As delicious as it is, it can be quite challenging to make. Short crust pastry is very easy to make especially if you have a food processor. I’ve used a short crust many times before, but for Cheese and Onion Pasties I’ve decided to use something even easier than short crust pastry … pre-made puff pastry from the grocery store.
If you decide to make these (and, yes I recommend you try them), when you read the ingredients you’ll notice there are potatoes. Yes, potatoes are part of the filling, but for some reason, they are never called “Cheese, Onion and Potato Pasties“. The potato adds just enough bulk to the filling so that the cheese doesn’t just melt right out. These are very easy to make, but will take about 40 minutes to prepare. Well worth the effort.
CHEESE AND ONION PASTIES
Bake at 400° for 20 to 25 minutes. Makes 6 (or more)
1 lb. puff pastry sheet (thawed)
1 lb. potatoes, peeled and diced
6 oz. good quality aged cheddar cheese, grated
1 large onion, diced
2 tablespoons butter
1 tablespoon fresh parsley, chopped
1 egg, beaten
salt and pepper
This is a great recipe if you happen to have leftover boiled potatoes.
If not, bring the potatoes to a boil in salted water and cook til tender (about 10 to 12 minutes). Drain and set aside.
In a saute pan, melt the butter and add the diced onion.
Saute over medium heat until transparent (also about 10 to 12 minutes) but not browned.
In a large bowl, combine the cooked, diced potatoes with the cooked, cooled onions, parsley and the grated cheddar cheese.
Don’t skimp and buy low-quality cheese. Good, aged, cheddar is what you want.
Season with salt and pepper. Mix well, but lightly. You don’t want mashed potatoes.
On a lightly floured board, roll the sheet of puff pastry out until its about 10″ x 12″. You don’t want the pastry too thin or the filling will pop through.
Cut the pastry into six long, evenly sized rectangles.
If you’d rather make circles, or any other shape, feel free. There are no rules. Just be sure to place the filling on one half of the pastry.
Divide the mixture evenly among the six pastries, placing the filling on one end only.
Brush the edges with the beaten egg. Fold the other end of the pastry over the top and seal the edges securely.
Either press the edges together with your fingers or crimp with a fork.
Place the six pasties on a parchment lined baking pan (or two pans, as I did).
Brush the tops with the egg wash. Bake in the center of the oven for about 20 minutes, or until the pasties are puffed up, crisp and golden brown.
Transfer them to a wire rack to cool.
Serve these hearty hand pies hot out of the oven for a delicious lunch, or pack them away to be eaten later.
I hope you enjoy them as much as we do. Hearty, cheesy and delicious!
Cheese and Onion Pasties
I think to be enjoyed at their best, they should be served warm in all their cheesey gooeyness.
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picking up a couple of brochures, we walked down the path into the village … and this unique, quirky, colorful little village unveiled itself.
nd transporting the glorious buildings, columns, ceilings, plasterwork, stones, all took time and money. He knew that eventually the only way this place was going to succeed financially would be with tourist dollars. He was right.
For shopping, of course there is Portmeirion Pottery. In New England you can find world-class Portmeirion pottery in every high-end gift shop. But, honestly, I wasn’t quite clear on the connection between “Portmeirion the village” and “Portmeirion the dishware”.
In a small saucepan, over medium heat, melt the butter and stir in all the other ingredients. After the sugar has dissolved, take it off the heat to cool and add the zest of one lemon.
Using one sheet at a time (put the other into the frig to stay cold), on a floured board, roll out the pastry to approximately 12” or ¼” thick.
With a pastry cutter, biscuit cutter, or whatever you like to use, cut out approximately 24 circles. One will be for the bottom, one for the top. Brush all the pastry circles with the beaten egg white. Place a heaping teaspoonful of filling in the center of 12 circles. Take the top circle, place it on top of the bottom, covering the filling completely and then seal or crimp the edges together.
Place the filled, sealed circles of pastry onto a parchment lined baking sheet. Brush the tops with more egg white. With a sharp knife, make two slits into the top for the steam to escape. Sprinkle each with Demerara sugar. Then place the baking sheet into the refrigerator to keep cold while you prepare the second sheet of puff pastry.
After you’ve finished the second sheet, you should have two trays with approximately 12 Eccles cakes on each … ready to bake. Puff pastry bakes up lighter and fluffier when its really cold, so be sure to put the finished trays into the refrigerator while you preheat the oven.
You can certainly make larger cakes, if you’d like, but for me, these sweet little confections are the perfect size for your afternoon tea. And I must say one of these Eccles Cakes with a cup of one of my most favorite teas, a Golden Yunnan, is so satisfying!
Historians have been able to trace the origins of “Chocolate”, which is the result of roasting the ground beans of the cacao plant, back to as early as 1900 B.C. in Mexico, Central America and South America. The Mayans and Aztecs used the pulverized seeds of the cacao plant, together with water and chili pepper, to brew ceremonial drinks. They actually believed the cacao bean had divine and magical properties, which made it suitable for use in the most sacred rituals of birth, marriage and death. The word “Chocolate” comes from the Maya word “xocoatl” which means “bitter water”.
It’s hard to know who to credit in the mid-16th century with introducing Spain to the cacao bean and the “hot beverage” that was made from it. Was it the explorer Christopher Columbus, the conqueror Hernán Cortés, or was it the returning missionary Dominican friars? Whoever it was certainly made an impression on the Spanish court. This hot, bitter beverage made from the pressed blocks of dried cacao beans and hot water became a hit with Spanish aristocracy, but only after they began adding honey or sugar to it. They found it most enjoyable when mixed with milk and flavorings such as vanilla, cinnamon, ground cloves, allspice and chilies.
Back in England, it was an entrepreneurial Frenchman now familiar with this wonderful elixir who, wanting to elevate the chocolate experience in London, removed it from the bawdy coffee house atmosphere and in 1657 opened the first “chocolate house”. As always, the wealthy elite were the only ones who could afford this luxurious experience. Tea was very dear, selling at 
h paved the way for the solid chocolate we all know and love. This also resulted in making chocolate affordable to everyone. And in 1830, J. S. Fry and Sons, a British chocolate maker, is credited with making the first solid, edible chocolate candy bar.
them in British import stores. They can be a bit pricey, but if cooking is not your ‘thing’ or you don’t have time, be sure to pick one up. They are delicious!
Cut the pound of dried fruits up into even-sized pieces. Kitchen shears or scissors is the easiest way to do this. Make sure all the pieces are about the same size.
Put the mixed fruits into a bowl and pour the liquor over. Mix well, cover and let steep overnight or up to a week. I used a sweet liquor made from the tamarind fruit. Soooo good!
The next day, or later that same day, combine the dry ingredients and spices in a small bowl. In another bowl, mix together the brown sugar, orange peel, orange juice, honey and melted butter.
Beat in the eggs one at a time. The batter will appear to have curdled. Not to worry. Add the dry ingredients and mix well.
When combined, add the steeped fruits and nuts and mix to combine thoroughly. If the batter is too wet, add more flour. Now you can add the “lucky charm”. Put a large pan of water or steamer on to boil. Place a saucer in the bottom to keep the pudding mold from touching the bottom of the pan. Generously grease the pudding mold(s).
Pour the batter in the prepared mold or bowl, pressing the mixture down and tapping it to get rid of any air bubbles. Then wrap it with a layer of parchment paper and foil so that it is completely watertight. It will rise a bit and needs room at the top.
It’s also important to trim away any excess parchment paper and foil. You don’t want any steam traveling into the mold and making your pudding soggy.
Put a small plate upside down inside the pan to keep the mold/bowl from touching the bottom of the pam. Then place the mold into the pan of water. The water should come at least halfway or more up the side of the bowl or mold.
Bring the water to a boil, cover tightly and steam for 5 to 7 hours, checking every now and again to make sure the water hasn’t bubbled away. The longer you let it steam, the darker it will get. After 5 to 7 hours, remove the mold carefully and let it cool completely. Discard the paper and foil and rewrap with fresh. Store in a cool, dry place or the refrigerator for up to four weeks.
gns outside their shop or home, something that could easily be identified. A blacksmith might hang the sign of an anvil. A joiner (carpenter) might hang a hammer. If a home was open to the “public”, some foliage or a green bush was hung outside the door to signify that ale was served.
Along with the church, pubs became the hub of social activity. Villagers would meet to share stories, exchange ideas, relax and enjoy a home-brewed pint. With many people not knowing how to read, you simply mentioned the sign of the public house, such as
The judges, Mary Berry and Paul Hollywood, somehow work beautifully together … a bit like Julia Child and Jacques Pepin. Paul, with his piercing blue eyes, would intimidate even the most seasoned baker. It just takes one look for you to know you’re doomed, but Mary (30 years Paul’s senior) finds some good in every bake, regardless of how awful it may look or taste. Both Paul and Mary are hugely successful professional bakers, cookbook authors, and television personalities, each with their own cooking shows; but there are no signs of egos here. Each week they bring interesting and quite difficult challenges to the contestants, after which they focus on the ‘bake’, nothing more. How refreshing!
The baking “challenges” are divided into three categories. First , there is the Signature Bake, to test the contestants’ creativity and baking ability. Next is the Technical Bake, where the bakers receive a recipe from Mary or Paul with minimal instruction. Finally, it’s the Showstopper Bake, which is designed to display the bakers’ skill and talent. Many of these “challenges” are classic British baked items, some are from French patisseries … most of which I have never ever heard of (actually some of the contestants have never heard of them either). Yes, the contestants are given recipes in the Technical Bake, and, yes, they have advance knowledge of what the next challenge is going to be so that they can practice at home. What they don’t have to do is try to utilize canned chicken, root beer, squash blossoms and dill pickles to make a frozen dessert. This is a true baking show, remember. Gimmick free!
When you approach the Shaven Crown Inn you are immediately transported back in time … to 14th century Medieval England with flashes of Excalibur, jousting knights and coats of armor. The architecture is solid, heavy, grey … made of timber, adobe, stone and slate. And as you step through the arch into the inner cobbled courtyard with its massive double wooden doors, original hand-forged hinges and bolts, you know this building has tales to tell. The Great Hall is a magnificent beam-laden Tudor room with an impressive staircase leading off to the bedrooms on either side. I’m certain the large central fireplace provided the only heating source for this great room at one time, and was also the cooking center where heavy, cast-iron cauldrons were hung with soups, where bread was baked, and game was roasted.
Asparagus. Tall, slender, green stalks of goodness. Versatile, full of nutrients and delicious. I’ve never grown asparagus, probably because it takes such a commitment … to not only dedicated garden space, but to time. This perennial vegetable should be planted about three years before the expected first harvest.
From appetizer to main dish, consider the versatility of asparagus. Stir fry, saute, broil or bake, the shoots are prepared quickly and can be served simply as a side dish, or with chicken, fish, shrimp or, one of my favorites, wrapped with bacon and grilled over charcoal. Asparagus can also be pickled, canned or frozen. The San Joanquin Asparagus Festival is getting really creative this year. Asparagus will be featured in ice cream, as asparagus slaw, asparagus corn dogs, and asparagus nachos. They all sound good to me!!