For me it's gotta be puff cake without fail. In principle you could utilize shortcrust cake, however I think that its everything winds up somewhat 'overwhelming'. Puff baked good keeps the entire thing light and enables the fillings to be the superstar.
Simply make them as educated yet leave off the egg wash, at that point pop them in the cooler and apply just before heating.
They're likewise ideal for somebody who needs to wreck their eating regimen… Yeah sorry these are unquestionably not thinning world agreeable, however heavenly smokes they're justified, despite all the trouble!
In such a case that you're not sold on the sacred trinity of potato, cheddar and onion at this point at that point I don't know what else I can do!
- 1x 320g/11.3oz sheet of Puff Pastry (rolled into a 14" x 9" rectangle)
- 1 large White Potato, finely diced (approx 300g/10.5oz)
- 1 large Onion, grated (approx 150g/5oz)
- 150g/5oz Sharp Cheddar Cheese, grated
- 1 tbsp Butter
- 1 tsp Mustard (English or Dijon)
- 1 tsp Fresh Parsley, finely diced
- 1/4 cup / 60ml Cream or Milk
- 1 Egg, beaten for wash
- Oil Spray
Instructions
- Fry your potatoes in a little oil until nice and crispy. Melt in your butter then add your onion. Fry off for a minute or so just until soft. Pop everything in a bowl and allow to cool.
- To the bowl add your cheese, mustard, parsley and cream/milk. Give it a good stir and leave to one side.
- Slice your pastry into 4 equal rectangles. Split your filling into 4 and place to one side of each rectangle. Brush around the edges with your egg wash then fold over and push down with your fingers to secure.
- Using a fork, press down around the outside of each pasty. Place on a lightly sprayed oven tray and slice some steam holes in each pasty (see video for inspiration).
- Give the pasties a final brush of egg wash and place in the oven at 200c/390f for 15-20mins or until golden brown.
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