Homemade Potato & Cheese Pasties

Shortcrust pastry pasties filled with potato, onion and vegetarian Cheddar, air fried until golden and flaky.

TIME BREAKDOWN
Prep: 30 min
Cook: 22 min
Total: 52 minutes
Vegetarian
✅
Nuts
❌
Serves
4 people
Difficulty
Medium

Ingredients

  • 2 x 320g ready-rolled shortcrust pastry sheets
  • 300g potatoes, peeled and cut into 1cm cubes
  • 1 small onion, finely chopped
  • 120g vegetarian mature Cheddar cheese, grated
  • 1 tbsp butter
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tsp dried thyme
  • 1 egg, beaten, for glazing

Method

  1. Boil the potato cubes in salted water for 6 minutes until just tender, then drain and leave to cool.

  2. Melt the butter in a frying pan and cook the onion for 5 minutes until soft, then leave to cool.

  3. Mix the potatoes, onion, cheese, salt, pepper and thyme in a bowl.

  4. Unroll the pastry and cut out 4 rounds, each about 16cm across, using a small plate as a guide.

  5. Spoon a quarter of the filling onto one half of each round, brush the edges with egg, fold over and crimp the edges firmly to seal.

  6. Brush the tops with egg and cut a small slit in each to let the steam escape.

  7. Preheat the air fryer to 180°C and cook the pasties in two batches for 18 to 22 minutes each, turning halfway, until golden. Cool for 5 minutes before eating.