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5 from 2 votes
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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Potato and Cheddar Pastries
Prep Time
40 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
 

Make our Potato and Cheddar Pastries Recipe and indulge in savory, golden brown turnovers stuffed with luscious sage and potato filling.

Servings: 6 pastries
Author: Gemma Stafford
Ingredients
For the Shortcrust Pastry
  • 2 ¼ cups (11 ¼ oz/ 320 g) all-purpose flour
  • 1 teaspoon salt
  • 2 sticks (8 oz/227 g) cold butter, cubed
  • 1 large egg, cold
  • About 3 tablespoons (1 ½ fl oz/ 45 ml) whole milk
  • 2 teaspoons vinegar
  • 1 beaten 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), cut into 1cm dice
  • 1 ½ tablespoons minced fresh sage
  • 2 ⅓ cups (7 oz/200 g) grated sharp cheddar
  • 4 tablespoons ( 2 fl oz/ 60 ml) heavy cream
  • ⅛ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
Instructions
Make the Pastry
  1. Put the flour and salt in a large mixing bowl. Rub in the cubed butter between your forefingers until the mixture resembles coarse breadcrumbs.
  2. In a separate measuring jug, whisk together the egg, milk, and vinegar.
  3. Add the wet ingredients into the dry. Using your hands, bring the mixture together until it forms a dough – it should be soft but not sticky. Shape the dough into a ball on a flour-dusted work surface, flatten into a disc and cover in cling film. Set aside in the fridge for at least 60 minutes to rest. The pastry can be made up to 24 hours in advance. It also can be frozen for up to 8 weeks.
Make the Potato and Cheddar Filling
  1. Melt the butter in a heavy-bottomed pan over medium low heat. Add the onions and saute for 5 minutes until softened.
  2. Add the potato and sage to the onions and continue to cook for 5 to 7 minutes or until the potatoes are tender. Remove from the heat and set aside to cool in a bowl for 20 minutes.
  3. Stir the cheddar and cream through the cooled potato mixture, season with a good pinch of salt and lots of freshly ground black pepper.
Assembling the Pastries

  1. Preheat the oven to 375ºF (190ºC). Divide the pastry into 6 equal pieces. Roll out the dough on a lightly floured surface to form roughly a 6 ½ inch circle. Pile about ⅓ cup of the cooled filling just off center on the pastry, leaving a border around the edge.

  2. Fold the other half over and press to enclose the filling. Crimp the edges of the pastry and place on a large, lined baking sheet. Repeat with the remaining pastry and filling.
  3. Generously brush the pastries with the egg wash and bake for 25 to 30 minutes, until golden.
  4. Serve the pastries, hot from the oven with salad on the side. Store leftovers, covered in the fridge for up to 2 days.
Recipe Notes
  • For successful pastry making, always use cold butter, work fast so that your hands don't melt the butter, chill your dough before baking, and use an egg wash to get a lovely golden-brown bake.
  • If you prefer, you can make the dough with a food processor instead of using your hands.
  • The filling won't cook much once it's inside the pastry, so make sure the potatoes are fully cooked and tender before filling. Also, be sure the filling is cooled before wrapping it in the dough, as warm filling will make the dough difficult to handle.
  • Pastry loves a hot oven, so keep that door closed so the temperature stays high!
  • Additionally, you can change the size or shape of these pastries: make 12 smaller versions to serve as snacks or appetizers. Or make one large pie: Divide the dough in half, roll each half into a circle, and put one on a parchment paper-lined baking sheet. Add the filling to the center, leaving a one-inch border around the edge. Brush the edge with egg wash and place the second dough circle on top. Crimp to seal and bake until golden.