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Potato and Cheddar Pastries Recipe


A close-up shot at Potato and Cheddar Pastries shows that they are baked until golden brown with crispy flaky crust.A close-up shot at Potato and Cheddar Pastries shows that they are baked until golden brown with crispy flaky crust.


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Hello Daring Bakers!

WHY YOU’LL LOVE THIS RECIPE: Cook dinner up our mouthwatering Potato and Cheddar Pastries, and also you’ll be having fun with probably the most tender, flaky shortcrust pastry crammed with savory sautéed potatoes accented with onion, cheddar, and sage.

  • These transportable entrees are scrumptious heat or at room temperature, and so they’d be good for supper in entrance of the fireplace or on a picnic.
  • Moreover, you may whip up the pastry earlier within the day (it’s finest if it rests for an hour earlier than cooking), or it may be frozen for as much as eight weeks, so these pastries are additionally good for a fast weeknight dinner.

I discover that youngsters love meals that’s served in its little bundle. George does anyway! One thing about with the ability to choose dinner up makes it extra enjoyable and interactive for toddlers, youngsters, and even adults! Plus, you may sneak in some veggies and different wholesome elements that youngsters would possibly are inclined to keep away from on a dinner plate. Attempt our Home made Dumpling Wrappers stuffed along with your favourite filling, Home made Corn Tortillas for scrumptious tacos, Chorizo Handpies (with Potato and Crimson Pepper), and learn to Make Samosas From Scratch!

Desk of Contents

Potato and Cheddar Pastries are baked until golden brown with crispy flaky crust.Potato and Cheddar Pastries are baked until golden brown with crispy flaky crust.

What are Potato and Cheddar Pastries?

  • Potato and Cheddar Pastries are a nod to the standard English pasty, a small, handheld pastry that holds quite a lot of meat, seafood, and vegetable fillings.
  • Pasties had been initially consumed by royalty starting across the thirteenth century, however by the seventeenth century, they turned a favourite meals amongst miners and farm employees in Cornwall. There was a sensible motive:
    • At the moment, the pastry protected the meat inside from arsenic-contaminated (or just soiled) palms.
    • The crust of those pasties was sturdy sufficient to be tossed down a mine shaft and thick sufficient to maintain the filling heat for a number of hours!
  • Pasties are nonetheless a typical lunch meals right this moment and are normally crammed with floor meat or greens, however are actually made with a crust that’s meant to be eaten. Our pastry is a little more refined than the Cornish pasties of the previous with an extremely tender crust and the identical scrumptious and comforting filling related to its humble previous.

Key Substances and Why

  • All-purpose flour

    • All-purpose flour has a protein content material of Sep 11%,
    • That’s good for baked items like this pastry, which wants sufficient construction to maintain its form, however with out an excessive amount of elasticity or chew.
  • Butter

    • Butter provides fats, moisture, and taste to baked items.
    • Butter creates the flaky layers in pastry: warmth turns the water within the butter into steam, creating pockets within the dough and the flaky texture.
    • Be sure you use chilly butter for this recipe.
  • Salt

    • Salt brings out the flavors within the pastry and the filling.
    • We advocate kosher or sea salt; the iodine in most desk salt can provide an acrid taste.
  • Eggs

    • Eggs are a binding agent in pastry and contribute to emulsification (mixing the elements collectively), construction, and tenderness. Egg can also be used for the wash to make the pastry attractively shiny and golden brown.
    • For all our recipes, we use massive eggs, which weigh roughly 1 3/4 oz (50 g) with out the shell. That’s 30 g for the white and 20 g for the yolk.
  • Entire Milk

    • I at all times use full-fat milk (which has 3.25% milkfat by weight) for the very best taste and texture.
  • Vinegar

    • Vinegar serves as a buttermilk substitute when mixed with milk, and it tenderizes the pastry on this recipe.
    • You should utilize white, distilled, or apple cider vinegar. I wouldn’t advocate malt vinegar right here. Save that in your chips!
  • Onion

    • Onions are available many sorts, however on this recipe, we advocate a yellow or white onion.
  • Waxy potatoes

    • Waxy potatoes are decrease in starch, moisture, and sugar than starchy potatoes.
    • They’re good for recipes like this one, the place the potatoes ought to maintain their form and never crumble.
    • For instance, Crimson Bliss, Yukon Gold, or fingerling potatoes would all work right here.
  • Sage

    • Deeply fragrant sage is a herb that’s earthy, citrusy, and barely peppery and piney. It pairs fantastically with the potatoes.
    • I like to recommend utilizing recent sage on this recipe for the very best taste.
  • Cheddar cheese

    • Cheddar cheese is a semi-hard cheese that originated within the village of Cheddar in England however is now made worldwide.
    • The varieties vary from delicate to sharp, yellow or white, and aged for up to a couple years.
    • For the very best taste on this recipe, use sharp cheddar. I choose the Dubliner model, for apparent causes!
  • Cream

    • Cream provides wealthy taste and moisture to the filling.
    • Since this cream isn’t whipped, high-fat cream isn’t mandatory.

Step-by-step instructions on how to make Potato and Cheddar Pastries : sautéed potatoes and onions with dry herbs. Step-by-step instructions on how to make Potato and Cheddar Pastries : sautéed potatoes and onions with dry herbs.

Easy methods to Make Potato and Cheddar Pastries

  • Make the pastry dough:
    • Combine dry elements by rubbing chilly butter within the flour and salt combination till it resembles coarse breadcrumbs.
    • Whisk moist elements together with egg, milk, and vinegar in a jug.
    • Then, mix the moist elements into the dry elements till properly mixed.
    • Form the dough right into a disc, wrap in cling movie and refrigerate for a minimum of an hour and as much as 24 hours.
  • Put together the filling: 
    • Soften the butter in a pan, and saute the onions for 5 minutes.
    • Subsequent, add the potatoes and sage and cook dinner for five to 7 minutes, till tender. Put aside to chill for 20 minutes.
    • Stir within the cheddar and cream, and season with salt and pepper.
  • Assemble the pastries:
    • Preheat the oven to 375ºF (190ºC).
    • Divide the chilled dough into six equal items. Roll out every to a 6 1/2-inch circle and add 1/3 cup of the cooled filling, leaving a border across the edge.
    • Subsequent, fold half of the pastry over, press the perimeters to seal, and crimp the pastry. Place on a parchment paper-lined baking sheet. Repeat with remaining pastry and filling.
  • Bake the pastries: Brush the pastry with egg wash and bake for 25 to half-hour till golden. Serve scorching from the oven or at room temperature.

Can I Make Potato and Cheddar Pastries in Advance?

Sure, you may make Potato and Cheddar Pastries in Advance.

  • To make the pastry dough forward:
    • Combine up the dough and retailer it within the fridge for as much as 24 hours.
    • Moreover, you may freeze the dough for as much as eight weeks.
  • To make the potato filling prematurely:
    • Let the filling cool, and retailer in an hermetic container for as much as two days.
  • To organize the Potato and Cheddar Pastries in Advance:
    • Assemble the pastries, however don’t bake.
    • Cowl and maintain within the fridge for as much as 24 hours earlier than baking.
  • To bake the Potato and Cheddar Pastries in Advance:
    • Cowl baked pastries and maintain them within the fridge for as much as two days.
    • Then, reheat at 350°F (180°C) for 15 to twenty minutes. Cowl with aluminum foil whereas reheating to maintain them from drying out.

Easy methods to Retailer Potato and Cheddar Pastries

  • Retailer Potato and Cheddar Pastries well-covered within the fridge for as much as two days.

FAQs

A close-up shot at Potato and Cheddar Pastries shows that they are baked until golden brown with crispy flaky crust.A close-up shot at Potato and Cheddar Pastries shows that they are baked until golden brown with crispy flaky crust.

Gemma’s Professional Chef Suggestions

  • For profitable pastry making, at all times use chilly butter, work quick in order that your palms don’t soften the butter, chill your dough earlier than baking, and use an egg wash to get a beautiful golden-brown bake.
  • For those who choose, you may make the dough with a meals processor as a substitute of utilizing your palms.
  • The filling gained’t cook dinner a lot as soon as it’s contained in the pastry, so be certain the potatoes are totally cooked and tender earlier than filling. Additionally, be certain the filling is cooled earlier than wrapping it within the dough, as heat filling will make the dough tough to deal with.
  • Pastry loves a scorching oven, so maintain that door closed so the temperature stays excessive!
  • Moreover, you may change the dimensions or form of those pastries: make 12 smaller variations to function snacks or appetizers. Or make one massive pie: Divide the dough in half, roll every half right into a circle, and put one on a parchment paper-lined baking sheet. Add the filling to the middle, leaving a one-inch border across the edge. Brush the sting with egg wash and place the second dough circle on prime. Crimp to seal and bake till golden.

Extra Potato Recipes

Prep Time 40 minutes

Cook dinner Time 30 minutes

Whole Time 1 hour 10 minutes

Make our Potato and Cheddar Pastries Recipe and take pleasure in savory, golden brown turnovers full of luscious sage and potato filling.

Creator: Gemma Stafford

Servings: 6 pastries

Substances

For the Shortcrust Pastry

  • 2 ¼ cups (11 ¼ oz/ 320 g) all-purpose flour
  • 1 teaspoon salt
  • 2 sticks (8 oz/227 g) chilly butter, cubed
  • 1 massive egg, chilly
  • About 3 tablespoons (1 ½ fl oz/ 45 ml) entire milk
  • 2 teaspoons vinegar
  • 1 crushed egg, to glaze

For the Potato and Cheddar Filling

  • 3 tablespoons (1 ½ oz/43 g) butter
  • 1 small onion, finely diced (about 4 oz/115 g)
  • 1 medium waxy potato (about 9 oz/250 g), lower into 1cm cube
  • 1 ½ tablespoons minced recent sage
  • 2 ⅓ cups (7 oz/200 g) grated sharp cheddar
  • 4 tablespoons ( 2 fl oz/ 60 ml) heavy cream
  • teaspoon salt
  • teaspoon freshly floor black pepper

Directions

Make the Pastry

  • Put the flour and salt in a big mixing bowl. Rub within the cubed butter between your forefingers till the combination resembles coarse breadcrumbs.

  • In a separate measuring jug, whisk collectively the egg, milk, and vinegar.

  • Add the moist elements into the dry. Utilizing your palms, deliver the combination collectively till it kinds a dough – it ought to be smooth however not sticky. Form the dough right into a ball on a flour-dusted work floor, flatten right into a disc and canopy in cling movie. Put aside within the fridge for a minimum of 60 minutes to relaxation. The pastry will be made as much as 24 hours prematurely. It additionally will be frozen for as much as 8 weeks.

Make the Potato and Cheddar Filling

  • Soften the butter in a heavy-bottomed pan over medium low warmth. Add the onions and saute for five minutes till softened.

  • Add the potato and sage to the onions and proceed to cook dinner for five to 7 minutes or till the potatoes are tender. Take away from the warmth and put aside to chill in a bowl for 20 minutes.

  • Stir the cheddar and cream via the cooled potato combination, season with a superb pinch of salt and plenty of freshly floor black pepper.

Assembling the Pastries

  • Preheat the oven to 375ºF (190ºC). Divide the pastry into 6 equal items. Roll out the dough on a flippantly floured floor to type roughly a 6 ½ inch circle. Pile about ⅓ cup of the cooled filling simply off heart on the pastry, leaving a border across the edge.

  • Fold the opposite half over and press to surround the filling. Crimp the perimeters of the pastry and place on a big, lined baking sheet. Repeat with the remaining pastry and filling.

  • Generously brush the pastries with the egg wash and bake for 25 to half-hour, till golden.

  • Serve the pastries, scorching from the oven with salad on the aspect. Retailer leftovers, lined within the fridge for as much as 2 days.

Recipe Notes

  • For profitable pastry making, at all times use chilly butter, work quick in order that your palms do not soften the butter, chill your dough earlier than baking, and use an egg wash to get a beautiful golden-brown bake.
  • For those who choose, you may make the dough with a meals processor as a substitute of utilizing your palms.
  • The filling will not cook dinner a lot as soon as it is contained in the pastry, so be certain the potatoes are totally cooked and tender earlier than filling. Additionally, be certain the filling is cooled earlier than wrapping it within the dough, as heat filling will make the dough tough to deal with.
  • Pastry loves a scorching oven, so maintain that door closed so the temperature stays excessive!
  • Moreover, you may change the dimensions or form of those pastries: make 12 smaller variations to function snacks or appetizers. Or make one massive pie: Divide the dough in half, roll every half right into a circle, and put one on a parchment paper-lined baking sheet. Add the filling to the middle, leaving a one-inch border across the edge. Brush the sting with egg wash and place the second dough circle on prime. Crimp to seal and bake till golden.



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