West Cornwall Pasty Co Cheese and Onion Pasty
Make West Cornwall Pasty Co's vegetarian Cheese and Onion Pasty with mature Cheddar, caramelised onions and creamy potato in golden shortcrust pastry. Simple, satisfying and meat-free.
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Why you’ll love it
The Cheese and Onion Pasty from West Cornwall Pasty Co is a vegetarian classic that proves pasties don't need meat to be deeply satisfying. This simple yet flavourful filling combines sharp mature Cheddar cheese with tender potato and sweet caramelised onions, all encased in that signature buttery shortcrust pastry with the traditional Cornish crimp. It's comfort food that celebrates quality ingredients - the cheese melts into the potato creating a rich, creamy filling while the onions add a subtle sweetness. Perfect for vegetarians or anyone who loves the simplicity of cheese and onion, this copycat recipe delivers the same hearty satisfaction as its meat-based counterparts.
About the original
West Cornwall Pasty Co has always understood that great pasties aren't just about meat. Their Cheese and Onion Pasty has been a menu staple since the early days, offering a satisfying vegetarian option that's just as hearty and flavourful as their traditional beef pasty.
Made with quality mature Cheddar and fresh vegetables, this pasty represents the company's commitment to using proper ingredients whether you're eating meat or not. The cheese and onion combination is a British classic - think cheese and onion crisps, cheese and onion pie - and it translates beautifully to pasty format.
This homemade version gives you that same golden, crimped exterior with a rich, melting cheese and potato filling that's both comforting and delicious. It's proof that vegetarian food can be just as satisfying as anything with meat.
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Ingredients
For the Filling
- 300 g Swede — grated
- 400 g Plain Flour — peeled and diced into 1cm cubes
- 2 piece Onion — finely sliced
- 30 g Butter
- 1 tsp Salt
- 0.5 tsp Black Pepper
- 1 tsp Wholegrain Mustard — optional
For the Pastry
- 500 g Shortcrust Pastry
- 1 piece Egg — beaten, for egg wash
Method
Start by caramelising the onions. Melt the butter in a large frying pan over medium heat. Add the sliced onions and cook gently for 15-20 minutes, stirring occasionally, until soft, golden and sweet. Don't rush this step - it's key to the flavour. Allow to cool.
Meanwhile, parboil the diced potato in salted water for 5-6 minutes until just starting to soften but still holding their shape. Drain well and allow to cool completely.
Preheat your oven to 200°C (180°C fan/Gas 6). In a large bowl, mix together the cooled potato, caramelised onions, grated cheese, salt, pepper and mustard (if using).
Roll out the shortcrust pastry on a lightly floured surface to 3-4mm thickness. Cut out 4 circles approximately 20cm in diameter.
Divide the cheese and onion filling between the pastry circles, placing it on one half and leaving a 2cm border. Brush the edges with beaten egg, then fold over to create a half-moon shape.
Crimp the edges firmly, creating the traditional rope-like pattern along the side of each pasty. Place on a lined baking tray and brush all over with beaten egg.
Bake for 35-40 minutes until deep golden brown. The cheese should be melted and bubbling inside. Cool for 5 minutes before serving. Delicious hot or cold.
Tips & Variations
- Use a strong mature Cheddar for maximum flavour - the sharper the better.
- Don't skip the caramelisation step for the onions - it adds crucial sweetness and depth.
- Make sure the potato and onions are completely cool before assembling or the cheese will melt prematurely and make the pastry soggy.
- Add a handful of chopped spring onions to the filling for extra onion flavour.
- These freeze beautifully - freeze unbaked for up to 3 months and bake from frozen, adding 10-15 minutes.
FAQs
- Can I use a different cheese?
- Yes! Red Leicester, Double Gloucester or a mix of cheeses work well. Avoid very soft cheeses as they can make the filling too wet. A crumbly cheese like Lancashire is particularly good.
- Why do I need to parboil the potato?
- Parboiling ensures the potato cooks through properly during baking. Raw potato would still be hard by the time the pastry is golden. Just don't overcook them or they'll fall apart.
- Can I make this vegan?
- Absolutely! Use vegan cheese and butter, and brush with plant milk instead of egg wash. The result is just as delicious.
- How long will these keep?
- Store in the fridge for up to 3 days. Reheat in the oven at 180°C for 15-20 minutes until hot through. Don't microwave or the pastry will go soggy.
Nutrition (per serving)
| Calories | 540 kcal |
|---|---|
| Protein | 20 g |
| Fat | 30 g |
| Carbs | 50 g |
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