A lovely flaky shortcrust pastry filled with cheese, onion and potato. Ideal for lunch. Recipe: geoffsbakingblo... All the recipes on my blog: geoffsbakingblo...
Everything you cook looks amazing tonight I’ll binge watch a few videos because I just love love seeing all that interesting and delicious food being cooked. Your #1 in California ❤️👏🏽
Cheese and onion pasties are great, saw some good tips in this video. You can eat them either hot or cold and they make a great quick breakfast. You can also use hot water pastry, makes them a bit more robust and taste just as good. I never tried using mustard power so will give that a go next time, I also need to get one of those pastie maker machines, I see a lot on sale on Amazon.
Oh my dayds,I stumbled upon this recipe while browsing through.and may I say,that I made these an my kids and boyfriend and family loved them so much. I had to do another batch.fantastic recipe an they tasted lush. I have done these a couple of time,I would highly recommend you to these.havent made these since 70s and has bought back so many school memories.my house smell like I was back at school.thank you Geoff for bringing back old school comforts.keep up the good work and keep posting.👌👌👌👌
Hi Lady Mayhem, That's great. I am glad your family all enjoyed them. But I fear you may have to make them quite regularly from now on. It is nice to bring back memories.
My grandmother always used lard for her pies and they were quite well known in her small town. I love cooked cheese and onions and potatoes so these look awfully good to me.
Hi Connie, lard does work very well in pastry. I particularly like hot water crust pastry, such as used in Pork Pies. The lard is melted and mixed with the flour while still very hot. It makes a firm pastry which is ideal for hand raised pies. Pork pies are eaten cold, here is my version: geoffsbakingblog.blogspot.com/2015/01/individual-pork-pies.html . though I note I have never done a video of them, so maybe time to make them again.
@@geoffsbakingblog I would love to see that Geoff. I love to watch British cookery. I am in Tulsa, Oklahoma in the US. Our cooking is similar in many ways of course but so different in others. Really enjoy watching you.
Hi, thanks for the great video. I will try these soon. I thought to add the reason why the amount of water can’t be precise is that depending on the humidity of your kitchen and how long the flour has been out will change how much moisture has already been added by the atmosphere. Right now we are very low humidity in California and I need a full quarter cup more of water for my pie dough.
Mr Cooper, I was reading about an oldie but goodie recipe from my childhood. Oddly to be it's origins comes from Britain, Pasty. :) Although I've only tried a variation of it made of a 100% lard (no butter) pastry and filling made of: Steak, potato, onion, leek, parsley, serrano chilli, and salt. will try the very original British recipe soon
Hi Sarah, Cornish pasties are the most well known, filled with beef, potatoes and other veg including onion. As a child I never really liked them, but these days I enjoy them so much.
Hi Geoff, this looks good I will have to try some. Have you ever made Homity Pie, its an open pie with potatoes cheese and leeks (think its traditionally onions but I prefer leeks) and a few other ingredients. Its a west country dish made famous by "Cranks" and its a firm favourite with my family
HI Amanda. Thanks very much the pasties turned out very well and were well received by family. I checked on Homity Pie and it looks interesting. Wiki says potatoes, onioms and leeks. Maybe I will give it a try sometime.
I use all the same veg as a normal pasty....swede. potato and onion all chopped up with lots of grated cheese all mixed together in a bowl then make as normal for pasties...soooooo tasty....enjoyed your video...did you cook the onion aswell as the potato Geoff?..thanks again Geoff.😁...👍👍😁
Im going to make these tomorrow ....got a vegaterian in the house @i think these will hit the spot .... going through all your recipes today i wish in away you would do a cookbook for referance ....i love a cook book on the shelf call me old fashioned ...i don' t care xxx♡♡♡
HI Dragon's Life, at 7mins 32 secs I say to preheat the oven to 200C/180C Fan/400F. Also if you are ever in doubt you can click the recipe link below the video, I always give full details in my blog.
Sir yesterday I tried this recipe as expected was too good n different taste,I was very happy n enjoyed eating thanks. Sir could u plz send me the nutritious fact for per peice coz I am eating 3 pcs. at one time I am afraid of becoming fat.Bye
Hi, I am not good at nutritional details, as it takes a lot of work to determine the values. However I have tried in this instance(I wont be doing it for all recipes) and if you used the recipe to make 8 pasties each one would be about 350 calories, 21g fat, 3g sugar. That is not a precise calculation but as near as I can get.
Hi Emily. I have never liked cooked cheese. For instance cheddar cheese has a certain taste but when melted that taste becomes so much stronger. However in the past few months I have discovered that I can now eat some cooked cheese. It seems that as we get older our palates must change somewhat. Now I just need to learn to like coffee and oily fish and I can then eat almost anything.
Hello Sir, THANKS I appreciate your instant reply, sir one request could you plzzzzzz mention cups measurements into brackets next to d grams measurements coz referring to conversion chart consumes too much time.Sir can u also show d nutritious value for d recipes.Sorry for the trouble. God Bless You. I am Sabiha.
Geoff Cooper inexperience + approximation of ingredients, I think. I can’t afford a food processor or kitchen scale, so I think I likely worked the dough too much and my ingredient amounts were off. Not to worry, though, I’ll try again this week. I live in Canada but visit England once a year to see family, and I always indulge in too many Morrison’s pasties. I’m missing England an awful lot lately, and might not get to visit this year, so I’m determined to make a passable pasty!
@@heatherknoxt I hope you can get the recipe to work for you. I visit Canada each year and I have been to a couple of Famer's Markets in and around Ottawa where I found a British guy who was selling pasties and pies, I bought several, including cheese and onion. Here is the website for the company gbpastyandpie.ca/
Hi. Thanks for your comment. You can replace the lard with any vegetable shortening, or just butter. The blender/machine I used was a Kitchenaid Food Processor. I don't use cup measurements as they are not as exact as the metric system. But I do use this site dish.allrecipes.com/cup-to-gram-conversions/ for converting between cups and grams.
Hi Aleeza Mahmood, yes you can use another 100g of butter instead of the lard. Lard just makes the pastry slightly more flaky, but all butter will work just fine.
Hi Zoe. The tool i used was actually a Tescoma Delicia dumpling set, three different sized cutters that are ideal for pasties. These days there are lots of different versions of them. It you do a search for 'set of 3 pasty moulds' you should see lots of option.
Hi, thanks very much. The tool i used was actually a Tescoma Delicia dumpling set, three different sized cutters that are ideal for pasties. These days there are lots of different versions of them. It you do a search for 'set of 3 pasty moulds' you should see lots of options.
Just a thought.... perhaps you could play a bit o music in th background. No disrespect intended, but I find it very distracting to hear long periods of naught but breathing and puffing. Great cook, but I thought you could elevate the great experience even more. Thanks for sharing!
Hi, thanks for your suggestion. I actually have a particular dislike of background music, so I am not sure I would make it work very well at all. It just drives me mad.
dave ashworth .....there is no comparison from shop bought to home made ....@if you don' t like baking ..yes you would find making them a drag ..but for some of us it is very enjoyable ...each to their own x
Hi Chaz Madge. This recipe is not for a 'veggie' pastie. Why would you think it is? I certainly didn't make any such claim, and wouldn't do so, since the title says it all Cheese & Onion. It was not necessary to tell anyone eating what I baked that it included lard(which makes the best pastry) since they knew it already.
Everything you cook looks amazing tonight I’ll binge watch a few videos because I just love love seeing all that interesting and delicious food being cooked. Your #1 in California ❤️👏🏽
Hih Seanviv2, thanks very much. I hope you enjoy the videos and find something you might like to bake.
Cheese and onion pasties are great, saw some good tips in this video. You can eat them either hot or cold and they make a great quick breakfast. You can also use hot water pastry, makes them a bit more robust and taste just as good. I never tried using mustard power so will give that a go next time, I also need to get one of those pastie maker machines, I see a lot on sale on Amazon.
Hi Harry, yes those little gadgets are readily available. I love hot water crust pastry, especially in pork pies.
Oh my dayds,I stumbled upon this recipe while browsing through.and may I say,that I made these an my kids and boyfriend and family loved them so much. I had to do another batch.fantastic recipe an they tasted lush. I have done these a couple of time,I would highly recommend you to these.havent made these since 70s and has bought back so many school memories.my house smell like I was back at school.thank you Geoff for bringing back old school comforts.keep up the good work and keep posting.👌👌👌👌
Hi Lady Mayhem, That's great. I am glad your family all enjoyed them. But I fear you may have to make them quite regularly from now on. It is nice to bring back memories.
Well done thank you for your time I will definately try these
Hi June, thank you. I hope you enjoy them when you make them.
You make it all look so simple with the pastry and I love the filling you choose Thanks so much for sharing ❤
HI Bebe. Thanks very much.
Hi Geoff, this is the recipe which I have been wanting to make. Tried it several times while in London and fell in luv with them. Delish !
sky yeo hi Sky, great. Glad you like it.
They look beautiful ! Yum !
Hi Lorraine. Thanks very much.
I made over 50 of these and put them in the freezer. Absolutely delicious.
Hi, that's great. I am glad you enjoy them.
Love this recipe, thanks for going into all the detail. Plus I bought one of the fancy gadgets on amazon.
Hi Kerrie, I am glad you enjoy the recipe. I hope your new gadget works well.
Just made this as one quiche size pie and 1 pasty. Absolutely lovely! Thankyou for the recipe 👍
Hi Bessie. That's great. I am glad you enjoyed it.
They look delicious
Those look wonderful!
Hi Star Sun, thanks very much.
My grandmother always used lard for her pies and they were quite well known in her small town. I love cooked cheese and onions and potatoes so these look awfully good to me.
Hi Connie, lard does work very well in pastry. I particularly like hot water crust pastry, such as used in Pork Pies. The lard is melted and mixed with the flour while still very hot. It makes a firm pastry which is ideal for hand raised pies. Pork pies are eaten cold, here is my version: geoffsbakingblog.blogspot.com/2015/01/individual-pork-pies.html . though I note I have never done a video of them, so maybe time to make them again.
@@geoffsbakingblog I would love to see that Geoff. I love to watch British cookery. I am in Tulsa, Oklahoma in the US. Our cooking is similar in many ways of course but so different in others. Really enjoy watching you.
@@aleset1 Maybe I will make some pork pies for Christmas.
Thanks Geoff. Going to try to use your Recipies while we are on the Coronavirus Lockdown here in UK.
Hi Sheila, that's great. I hope you enjoy what you make.
I’ll definitely try this recipe these pasties look so comforting and delicious.
Hi Seanviv2. That's good! I hope you enjoy them.
Hi, thanks for the great video. I will try these soon. I thought to add the reason why the amount of water can’t be precise is that depending on the humidity of your kitchen and how long the flour has been out will change how much moisture has already been added by the atmosphere. Right now we are very low humidity in California and I need a full quarter cup more of water for my pie dough.
HI Barbara, thanks very much. Yes you are correct the degree of humidity will affect how much liquid is needed when working with flour.
I will be bzking these tomorrow. Thank you so much.
Hi/ . I hope you enjoyed them.
Your pastry looks lovely and crumbly,thank you, I will try these, x
HI Patricia. Thanks. I hope you enjoy them.
That neat little gadget really made them nice!
HI Raeschimmel. Yes that was a set of three different sizes, and it was very cheap. Very useful.
Mr Cooper,
I was reading about an oldie but goodie recipe from my childhood.
Oddly to be it's origins comes from Britain, Pasty. :)
Although I've only tried a variation of it made of a 100% lard (no butter) pastry and filling made of:
Steak, potato, onion, leek, parsley, serrano chilli, and salt.
will try the very original British recipe soon
Hi Sarah, Cornish pasties are the most well known, filled with beef, potatoes and other veg including onion. As a child I never really liked them, but these days I enjoy them so much.
very nice ,love the pastry
Hi Kay. That's good, I am glad you like it.
Hi Geoff, this looks good I will have to try some. Have you ever made Homity Pie, its an open pie with potatoes cheese and leeks (think its traditionally onions but I prefer leeks) and a few other ingredients. Its a west country dish made famous by "Cranks" and its a firm favourite with my family
HI Amanda. Thanks very much the pasties turned out very well and were well received by family. I checked on Homity Pie and it looks interesting. Wiki says potatoes, onioms and leeks. Maybe I will give it a try sometime.
Wonderful. Thank you.
HI MoonSpinners. You are very welcome.
I finding myself watching you again . Thanks
Saly
Hi Saly, be careful you may be addicted. LOL.
Crunchy onions, yum, yum!
HI Gareth. I love onions in any guise.
I really enjoyed watching this video and I look forward to trying the recipe. Thanks for uploading the video :)
Hi James, You are very welcome. I hope you enjoy the pasties.
My kinda food---comfort food. Thx. This will be a regular recipe to go to.
Hi Chibi Chibi. That's great. I am glad you enjoyed the recipe.
Wow well done Geoff that pastry is so light I'd surely made a mess of it lol 😂
HI Karen. Thanks very much. I was actually very surprised at just how light the pastry was. I put it down to the inclusion of lard.
Very good, Geoff. Thank-you.
Hi Allen, you are very welcome.
It's all your fault Geoff !! I've just made your corn beef & spud pie! I'm eating it now !! YUM !
HI Jo. That's great. I hope you are enjoying it.
I use all the same veg as a normal pasty....swede. potato and onion all chopped up with lots of grated cheese all mixed together in a bowl then
make as normal for pasties...soooooo tasty....enjoyed your video...did you cook the onion aswell as the potato Geoff?..thanks again Geoff.😁...👍👍😁
Hi Monnie Garland. I version with the veg in seems like a great idea.
Looks so yum yum delicious 😋
Hi Ayesha Ali. Thanks very much.
These look so yummy!!! Can I add shaved steak? Just found your channel here in Maine. I'm a new subscriber 😊🌞
Hi Jeanne. I am glad you have found the channel. I guess you can add a number of things to the filling if you wish.
My favorite !
Hi Gillian, I am glad you like them.
Right on
HI Slug. Thanks.
I use equal amounts of red Leicester and cheddar cheese .....great combo ...
HIO Tamina. That's nice. I love Red Leicester.
@@geoffsbakingblog cats love it too 😂
Im going to make these tomorrow ....got a vegaterian in the house @i think these will hit the spot .... going through all your recipes today i wish in away you would do a cookbook for referance ....i love a cook book on the shelf call me old fashioned ...i don' t care xxx♡♡♡
Hi Henrietta, I hope you all enjoy them.
He used lard in it
@@geoffsbakingblog is there anything u can use instead of lard
@@aleezamahmood1720 Yes you can use all butter so 200g instead of 100g butter and 100g lard. You could also use margarine.
@@geoffsbakingblog ty
Oh, BUTTER and LARD!! Clarissa and Jennifer would have LOVED this recipe. Thanks for the fat new video and keep those calories coming.
Oh I am sure the Two Fat Ladies would have made something even richer, LOL.
Exactly the way I was taught to make shortcrust. Half butter for flavour half lard for the melting texture
Will try these thankyou
Hi Susan, I hope you enjoy them as much as I did.
hi Geoff great video can you please tell me the size of the pastie cutter the ones i hav seen to small
Hi Allan, thanks very much. The circles of pastry dough were 6inches/15cm in diameter.
Sir thanks for your reply n hard efforts sorry for d trouble
God Bless You
My name is Sabiha
Ideal for lunch, breakfast *and* dinner.
And supper, LOL.
@@geoffsbakingblog They look mouthwatering! Keep safe in the pandemic, Geoff.
@@Evan490BC You too.
i love cheese & onion pasties
Hi Lubnar Noor, that's good.
What do I need to set my oven to?
HI Dragon's Life, at 7mins 32 secs I say to preheat the oven to 200C/180C Fan/400F. Also if you are ever in doubt you can click the recipe link below the video, I always give full details in my blog.
Amazing !
Aisha A Hi, I am glad you like them.
Sir yesterday I tried this recipe as expected was too good n different taste,I was very happy n enjoyed eating thanks. Sir could u plz send me the nutritious fact for per peice coz I am eating 3 pcs. at one time I am afraid of becoming fat.Bye
Hi, I am not good at nutritional details, as it takes a lot of work to determine the values. However I have tried in this instance(I wont be doing it for all recipes) and if you used the recipe to make 8 pasties each one would be about 350 calories, 21g fat, 3g sugar. That is not a precise calculation but as near as I can get.
Why dont you like cooked cheese? Just curious... coz i absolutely love it.. 🧀
Hi Emily. I have never liked cooked cheese. For instance cheddar cheese has a certain taste but when melted that taste becomes so much stronger. However in the past few months I have discovered that I can now eat some cooked cheese. It seems that as we get older our palates must change somewhat. Now I just need to learn to like coffee and oily fish and I can then eat almost anything.
Hello Sir, THANKS I appreciate your instant reply, sir one request could you plzzzzzz mention cups measurements into brackets next to d grams measurements coz referring to conversion chart consumes too much time.Sir can u also show d nutritious value for d recipes.Sorry for the trouble. God Bless You. I am Sabiha.
Could I use caramelized onions instead of raw?
Hi there. Yes you could use caramelised onions, but not too 'liquid' as that may make the pastry soggy.
Geoff Cooper thank you so much for the info! I'll give it a go!
Man, I wish I could post a picture of the failed pasties that I attempted last night. An absolute travesty. Yours look excellent!
Hi Heather. That's such a shame. Do you know what caused them to turn out badly? Was it the pastry? Or did they leak or was it something else?
Geoff Cooper inexperience + approximation of ingredients, I think. I can’t afford a food processor or kitchen scale, so I think I likely worked the dough too much and my ingredient amounts were off. Not to worry, though, I’ll try again this week.
I live in Canada but visit England once a year to see family, and I always indulge in too many Morrison’s pasties. I’m missing England an awful lot lately, and might not get to visit this year, so I’m determined to make a passable pasty!
@@heatherknoxt I hope you can get the recipe to work for you. I visit Canada each year and I have been to a couple of Famer's Markets in and around Ottawa where I found a British guy who was selling pasties and pies, I bought several, including cheese and onion. Here is the website for the company gbpastyandpie.ca/
Yummy
HI Geoff, thanks very much.
@@geoffsbakingblog You're welcome, Geoff.
Hello Sir,recipes r of my taste, thz. what i can replace lard n yr. blenders name I liked it.Plz show measurements in cups
Hi. Thanks for your comment. You can replace the lard with any vegetable shortening, or just butter. The blender/machine I used was a Kitchenaid Food Processor. I don't use cup measurements as they are not as exact as the metric system. But I do use this site dish.allrecipes.com/cup-to-gram-conversions/ for converting between cups and grams.
Thanks for this. My girlfriend will freak out when I make these.
Hi Leigh. You are welcome. I do hope your girlfriend enjoys them.
Did you get your leg over?
yummy
HI Angie Rose Bach. Thanks.
🕵🏽♂️😂
Very good we made some😊
That's great. I hope you enjoyed them.
they were wounderful finally got compliments on my cooking.
Oh well done! Something tasty and complements.
Is there anything u could use instead of lard
Hi Aleeza Mahmood, yes you can use another 100g of butter instead of the lard. Lard just makes the pastry slightly more flaky, but all butter will work just fine.
Ty!
Great video fella.
HI Fuzz, thanks very much.
@@geoffsbakingblog Cheers Mr!
Yellow one is butter and what's white one thing?
That is lard. Using lard in pastry changes the texture. If you don't have lard you can use butter instead.
@@geoffsbakingblog thanks 👌
Thumbs up for metric measurements!
Hi Jq, you are welcome, I always use metric.
I want that pastry folder. What's the name of it?
Hi Zoe. The tool i used was actually a Tescoma Delicia dumpling set, three different sized cutters that are ideal for pasties. These days there are lots of different versions of them. It you do a search for 'set of 3 pasty moulds' you should see lots of option.
Thank you
Thank you from a vegetarian, will replace the lard ! 👏👏👏👏
Hi Sandra, I hope you enjoy the pasties. Any shortening will work instead of lard.
what is the thing you used to roll over the pastry?? good video btw.
Hi, thanks very much. The tool i used was actually a Tescoma Delicia dumpling set, three different sized cutters that are ideal for pasties. These days there are lots of different versions of them. It you do a search for 'set of 3 pasty moulds' you should see lots of options.
perfect!! thanks for getting back to me. going to hit ebay right now to search. :)
You are welcome. I hope you find some.
yes got a set of 3 coming from LA $4.19 free shipping, again thank you.
Oh well done.
Just a thought.... perhaps you could play a bit o music in th background. No disrespect intended, but I find it very distracting to hear long periods of naught but breathing and puffing. Great cook, but I thought you could elevate the great experience even more. Thanks for sharing!
Hi, thanks for your suggestion. I actually have a particular dislike of background music, so I am not sure I would make it work very well at all. It just drives me mad.
Geoff Cooper: I agree. Most good videos are screwed up with horrible, repetitive background techno music. I loved your recipe & presentation. Thanks.
@@HIROLLER9 Thanks very much, glad you enjoyed it.
I enjoyed listening to his heavy breathing!
buy ready made for heavens sake life is too short.
Each to their own. I always say you can buy your own. But I prefer to make my own since it tastes better.
It really doesn't take that long to make the pasty or the dough
dave ashworth .....there is no comparison from shop bought to home made ....@if you don' t like baking ..yes you would find making them a drag ..but for some of us it is very enjoyable ...each to their own x
For people on a budget though making pastry is cheaper in the long run
No way bought is awful
let ruin a veggie pastie and put lard in it ahhhh Hope you tell anyone eating it
Hi Chaz Madge. This recipe is not for a 'veggie' pastie. Why would you think it is? I certainly didn't make any such claim, and wouldn't do so, since the title says it all Cheese & Onion. It was not necessary to tell anyone eating what I baked that it included lard(which makes the best pastry) since they knew it already.
@@geoffsbakingblog because its the go to pastie for use Veggies
No it’s not@@chazM6116