Cheese Spelt Pasties (with potatoes and red onion)
Ingredients
Pastry:
- 500g (4 cups) spelt flour (see note 1)
- 1 tsp salt
- 250g (1 cup + 2 tbsp) butter (cold)
- up to 150ml (½ cup + 2 tbsp) water (cold)
Filling:
- 2 tbs butter
- 350g (12½ oz) potatoes (cooked)
- 1 red onion (large)
- 1 tbs Worcestershire sauce (see note 2)
- salt & pepper
- 250g (8¾ oz) cheddar cheese (grated)
- 1 egg (wash)
Instructions
Pastry:
- In a stand mixer or large bowl, mix the flour and salt together.
- Chop up the butter and add to the bowl. Work with the stand mixer (or rub in with your fingers) until a "crumble" texture is achieved. Don't worry if there are larger lumps of butter still remaining.
- Add 100ml (¼ cup + 3 tbsp) of cold water to the dry ingredients. Slowly add as much additional water as needed. You want to aim for a pastry that is slightly tacky but not sticky.
- Roll up in clingfilm and place in the fridge for 30 minutes.
Filling:
- Pre-heat your oven to 200℃ (400℉) and line a large tray with baking paper.
- Melt the butter in a frying pan.
- Slice the onion into fairly thin slices and add to the butter. Fry until the onion is nice and soft.
- Chop the cooked potatoes into cubes and add to the onion. Fry just until they are starting to brown a little.
- Add the seasoning and Worcestershire sauce and cook for a further minute.
- Remove from the heat and add the cheese, stirring to evenly combine. Set to one side to cool.
Assembly:
- Divide the dough into six parts of around 150g (5¼ oz) each.
- Roll out each one until it is a rough circle of around 20cm (7¾ oz) in diameter (see note 3).
- Equally divide the cheese and onion mixture and place in the middle of one of your pastry circles.
- Lightly brush some beaten egg around the circumference and gently pull both sides up together. Crimp and push together with your fingers and turn over the edges on both sides to make sure everything is sealed.
- Place on your prepared baking tray and cut one small hole in one of the sides. Repeat with the other pasties.
- Bake for around 35-40 minutes. When ready, remove from the oven and allow to cool slightly. Best served warm. Enjoy!
Notes
- You can use spelt or regular flour for this recipe (just use the same amount).
- If you don't have Worcestershire sauce you can use HP or even soy sauce. Or, you could easily omit it from the recipe, if you prefer.
- Because the cheese melts when cooked, you will be left with a little gap at the top of the pasties. If you would like to have more filling, just divide your pastry into only four pieces that you can roll out to around 22cm (8¾ inches).