Sweet potato, cheese and onion pasties

    3 hours 25 min

    These pasties combine a traditional Cornish pasty pastry recipe and my own sweet potato, cheese and onion filling combination that, to my palate at least, is an absolute winner. There aren’t a huge amount of ingredients and is relatively simple to make. The pasties are equally great hot or cold, for lunch or as part of a main meal.


    Gloucestershire, England, UK
    8 people made this

    Makes: 6 pasties

    • For the pastry
    • 500g strong plain flour
    • 1 teaspoon salt
    • 120g vegetable shortening (Trex® or other)
    • 125g unsalted butter, softened to room temperature
    • 150ml cold water
    • For the filling
    • 1 large sweet potato, peeled and diced
    • 1 large brown onion, finely chopped
    • 200g extra mature Cheddar cheese, grated
    • 1 teaspoon English mustard powder
    • 2 teaspoons Cayenne pepper, to taste
    • ground black pepper to season, to taste
    • 1 egg, beaten, to glaze the pasties

    Prep:30min  ›  Cook:55min  ›  Extra time:2hr chilling  ›  Ready in:3hr25min 

    1. Pre-heat your oven to 170 C / Gas 3-4. Line a large baking sheet with greaseproof paper.
    2. Sift the flour into a large bowl. Add the salt and stir it in. Add the shortening and butter and rub both into the flour until it resembles fine breadcrumbs. Make a well in the middle and add the water. Incorporate the flour and stir until it starts to form a dough. Get your hands in (it’s gonna get messy) and then remove to a lightly floured surface & start to knead. You need to knead the dough until it becomes elastic. This is to ensure it can hold the filling and keep a good shape. Wrap it in cling film and put it in the fridge for around 2 to 3 hours.
    3. Fill a pan half full of water. Add the sweet potato and onion. Get to boiling point and then turn it down to simmer until the sweet potato is soft enough to be able to mash it. Remove from the heat and drain. Mash the sweet potato and onion together. Add the cheese and give it a good stir so that it’s well combined. Add the mustard powder, cayenne pepper and black pepper and stir it through the mixture.
    4. Roll out your pastry to about 3mm thickness. You can use a side plate as a rough guide for size (around a 20cm circle for each pasty). Put a good dollop of the sweet potato mixture across the centre of the circle but leave enough room to fold over the pastry to cover it and form the pasty. With some cold water wet half of the edge of one half of the pastry and fold over the other half. Gently press it down so that it seals and then “crimp” the pasty.
    5. Put each pasty on the baking tray, leaving a space of about 5cm between each one, and brush over with beaten egg to give each one a nice golden brown finish when they’re baked.
    6. Pop in the oven and bake for 50 to 55 minutes. Once baked either put on a wire rack to cool and eat cold or serve hot – your choice.


    These can be frozen or they can be kept in the fridge for 4 to 5 days.

    See it on my blog

    The Battling Baker

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