Dessertsbiggerbolderbaking5.0
Potato and Cheddar Pastries
Make our Potato and Cheddar Pastries Recipe and indulge in savory, golden brown turnovers stuffed with luscious sage and potato filling.
👥 6 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 40 min🔥 Cook: 30 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- whisk
- pan
- oven
- baking sheet
📝 Preparation Steps
1
Make the Pastry
2
Put the flour and salt in a large mixing bowl. Rub in the cubed butter between your forefingers until the mixture resembles coarse breadcrumbs.
salt1 teaspoon(1 ½ oz/43 g) butter3 tablespoons( 2 fl oz/ 60 ml) heavy cream4 tablespoons⅛ teaspoon salt
3
In a separate measuring jug, whisk together the egg, milk, and vinegar.
large egg, (cold)1beaten egg, (to glaze)1(1 ½ oz/43 g) butter3 tablespoons( 2 fl oz/ 60 ml) heavy cream4 tablespoonsvinegar2 teaspoons
4
Add the wet ingredients into the dry. Using your hands, bring the mixture together until it forms a dough – it should be soft but not sticky. Shape the dough into a ball on a flour-dusted work surface, flatten into a disc and cover in cling film. Set aside in the fridge for at least ⏱️ 60 minutes to rest. The pastry can be made up to ⏱️ 24 hours in advance. It also can be frozen for up to 8 weeks.
5
Make the Potato and Cheddar Filling
6
Melt the butter in a heavy-bottomed pan over medium low heat. Add the onions and saute for ⏱️ 5 minutes until softened.
7
Add the potato and sage to the onions and continue to cook for 5 to ⏱️ 7 minutes or until the potatoes are tender. Remove from the heat and set aside to cool in a bowl for ⏱️ 20 minutes.
8
Stir the cheddar and cream through the cooled potato mixture, season with a good pinch of salt and lots of freshly ground black pepper.
salt1 teaspoon(1 ½ oz/43 g) butter3 tablespoons( 2 fl oz/ 60 ml) heavy cream4 tablespoons⅛ teaspoon salt
9
Assembling the Pastries
10
Preheat the oven to 375ºF (190ºC). Divide the pastry into 6 equal pieces. Roll out the dough on a lightly floured surface to form roughly a 6 ½ inch circle. Pile about ⅓ cup of the cooled filling just off center on the pastry, leaving a border around the edge.
11
Fold the other half over and press to enclose the filling. Crimp the edges of the pastry and place on a large, lined baking sheet. Repeat with the remaining pastry and filling.
12
Generously brush the pastries with the egg wash and bake for 25 to ⏱️ 30 minutes, until golden.
large egg, (cold)1beaten egg, (to glaze)1(1 ½ oz/43 g) butter3 tablespoons( 2 fl oz/ 60 ml) heavy cream4 tablespoons
13
Serve the pastries, hot from the oven with salad on the side. Store leftovers, covered in the fridge for up to 2 days.
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