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 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 & Asparagus Puff Pastry Parcels
Easy Puff Pastry Tarts {with 4 Topping Ideas}
Brie and Cranberry Bites {The best Christmas Canapés}
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. 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. 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. 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. 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).
