When I first tried a cheese and onion pasty, I was blown away by how simple ingredients could create such a comforting dish. It was at a local bakery, the smell of freshly baked dough and savory filling floating in the air. The buttery pastry combined with the creamy cheese and perfectly caramelized onions was something I immediately wanted to recreate at home.
After some trial and error, I came across Jamie Oliver’s recipe, which was a game changer. His approach to the filling was spot on and the dough was perfectly flaky. It felt like an upgrade to what I had first experienced, bringing a bit of British comfort food into my kitchen. That’s when I decided to really dive into the details and perfect my own pasty-making skills.
Jamie Oliver’s Cheese And Onion Pasties Recipe
I can’t speak highly enough of Jamie Oliver’s take on cheese and onion pasties. It’s a wonderful blend of simple ingredients and easy-to-follow instructions, yet the end result feels special. What I love about Jamie’s recipe is its approachability and the way he uses classic, earthy ingredients that come together to create something that feels both hearty and indulgent.
Jamie emphasizes a good balance of rich cheese with the mellow sweetness of caramelized onions. His choice of pastry is simple, flaky, and golden, but it’s also not too heavy. The pasty’s simplicity allows the ingredients to shine. And let’s be honest – there’s nothing better than biting into a warm, flaky pasty after a long day.
Ingredients Needed
Here’s what you’ll need to bring Jamie’s recipe to life:
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For The Pastry
- 500g of plain flour (you can use whole wheat for a heartier version)
- 250g of cold butter (cut into cubes)
- 1 egg (for egg wash)
- A pinch of salt
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For The Filling
- 2 large onions (thinly sliced)
- 200g of cheddar cheese (grated)
- 2 tablespoons of olive oil (or butter)
- Salt and pepper to taste
- A bit of fresh thyme (optional, but adds a lovely herbal note)
When I first tried Jamie’s recipe, I used a mix of strong and mild cheddar cheeses. The strong cheddar added a punch, while the mild cheddar brought creaminess. You can get creative with the cheese, but a sharp cheddar is the classic choice.
How To Make Jamie Oliver’s Cheese And Onion Pasties
This process is surprisingly straightforward and incredibly satisfying:
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Making The Pastry
- In a large bowl, sift the flour and salt together.
- Add the cold butter cubes and rub them into the flour using your fingertips. This will give the dough a crumbly texture.
- Add a small splash of cold water (a tablespoon at a time) until the dough just comes together.
- Knead gently for a minute, wrap it in plastic wrap, and chill in the fridge for at least 30 minutes.
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Caramelizing The Onions
- Heat the olive oil or butter in a pan over medium heat.
- Add the onions and cook them slowly for about 20 minutes, stirring occasionally, until they’re golden and soft.
- Season with salt, pepper, and thyme if using. Set them aside to cool.
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Assembling The Pasties
- Preheat the oven to 200°C (400°F).
- Roll out the chilled dough on a floured surface until it’s about 3mm thick.
- Cut out circles (around 10-12 cm in diameter).
- Spoon some of the caramelized onions and grated cheese onto one side of each circle.
- Fold over and seal the edges tightly by pressing with a fork.
- Brush the tops with a beaten egg for a golden finish.
- Place them on a baking sheet and bake for 20-25 minutes, or until they’re golden and crisp.
When I first baked them, I watched them puff up in the oven, and that first bite-oh, it was heaven. Flaky, warm, cheesy goodness wrapped in buttery pastry. You can’t beat that feeling.
Ingredient Science Spotlight
Let’s dig into why certain ingredients are chosen in Jamie Oliver’s pasty recipe:
- Cheddar Cheese: Cheddar is naturally rich in fat and protein, which gives the pasty filling a creamy and slightly tangy flavor. The fat also helps create a satisfying texture when baked.
- Onions: Onions are a classic filler because their natural sugars caramelize when cooked slowly, giving them a deep, rich sweetness. This balances out the sharpness of the cheese.
- Butter and Flour (Pastry): The butter gives the pastry its signature flaky texture. The flour provides structure. When combined with cold butter, it creates layers that puff up when baked, producing a light, airy texture.
- Thyme: Fresh thyme adds an earthy, aromatic quality that complements both the cheese and the onions. Herbs like thyme are perfect in savory fillings because they infuse the dish with a subtle depth of flavor.
Expert Tips
Here are a few things I’ve learned that made a big difference when I was perfecting these pasties:
- Keep the dough chilled: The colder the dough, the flakier the pastry. Don’t rush this step. Let the dough rest and chill in the fridge for optimal results.
- Don’t overstuff: Less is more when it comes to the filling. Too much stuffing can cause the pasty to break open while baking.
- Pre-cook the onions: Jamie’s recipe calls for caramelizing the onions. This step is crucial-it brings out the sweetness and prevents excess moisture from ruining the pastry.
- Use a good cheese: Go for a nice sharp cheddar. You want that strong flavor to balance the sweetness of the onions. If you’re feeling adventurous, mix in a little bit of Gruyère for a nutty kick.
Recipe Variations
Jamie’s recipe is pretty classic, but here are some variations you can experiment with:
- Meat lovers: Add cooked bacon or sausage for a savory twist. Just make sure to drain any excess fat before adding it to the filling.
- Veggie options: Try adding a handful of spinach or mushrooms for extra flavor. Just sauté the veggies to reduce moisture.
- Spicy kick: Mix in a bit of Dijon mustard or chili flakes to give the filling some heat.
- Vegan version: Swap out the cheese for a plant-based alternative and use a dairy-free butter for the pastry. You can also replace the egg wash with a bit of plant milk.
Final Words
Making pasties is all about creating something comforting and satisfying. Jamie Oliver’s cheese and onion pasties are a great starting point, and they always come out deliciously. The balance of savory, cheesy goodness inside the light, flaky pastry is a total crowd-pleaser. Whether you’re enjoying them for a lunch break or as a snack, these pasties hit the spot every time.
FAQs
What Kind Of Cheese Works Best For Jamie Oliver’s Cheese And Onion Pasties?
Jamie recommends a good melting cheese like mature cheddar for the best flavor and texture.
Can I Make The Pasties Ahead Of Time?
Yes, you can prepare them in advance. Just store them in the fridge before baking and cook them when you’re ready.
How Can I Make The Filling Less Rich?
You can swap half of the cheese for a lighter option like ricotta or reduce the butter in the filling.