Lunch fix: Puff pasties

Blue cheese and caramelised onion pasties

Blue cheese and caramelised onion pasties

Saturday lunchtimes are a frenzied affair. Sam has swimming and we usually all go for a dip while he has his lesson. So when we get back we’re normally starving hungry and just empty the contents of the fridge onto the kitchen table with a crusty loaf of bread and get stuck in to a DIY lunch.

This weekend I stayed home to carve out a bit of peace, declutter and make marmalade. I got so absorbed in what I was doing it was midday before I knew it, so I quickly threw together some pasties before the boys were banging down the door.

My old friend the packet of ready-rolled puff pastry came out to play. What a marvellous invention.

I made a child-friendly pasty of passata and mozzarella for the boys, and a blue cheese and caramelised onion version for Matthew and I.

I’d got a MASSIVE wedge of stilton in the fridge as part of a Gourmet Christmas delivery box from Forman and Field via Knorr UK. I’ve donated the HUGE turkey to Arlo’s playgroup’s Christmas Raffle, but couldn’t resist the cheese.

Caramelised onions take ages to cook, so I’ve substituted them in the below recipe with a dollop or two of onion marmalade or your favourite chutney.

Pasty and salad

Pasty and salad

I served the filled pastries up with a big salad of leftover bits and pieces from the fridge.

Puff pasties
Serves two adults and two children

1 sheet ready rolled puff pastry
a little milk or beaten egg to glaze

filling 1
2 tbsp passata
handful grated mozzarella cheese

filling 2
2 tbsp onion marmalade/chutney
blue cheese

Filling the pasties

Filling the pasties

1. Unroll the pastry sheet on a board, keeping it on top of its protective plastic sheet. Score it in half horizontally with a knife and then divide into six equal squares.

2. Score out 3-4 small windows on one half of a square portion, this will prevent the filling from getting too hot and bursting out of your pasties. It may just bubble up a bit.

3. On the other side of each square spread with the passata or chutney and then top with grated/crumbled cheese.

Pasties ready for the oven

Pasties ready for the oven

4. Brush the inside edges with a little milk and then fold the squares over so the two halves meet. Press down to seal with your fingers and then crimp the edges with a fork.

5. Transfer the pasties onto a lightly oiled baking sheet and then brush them with a little milk or beaten egg and bake for 20 mins until golden and puffed up. Serve with a big salad.

Tip: Make them smaller and they’d make great canapes for grown ups or party snacks for little people.

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About Katie Bryson

Katie Bryson is a freelance food writer and blogger. She left a career in online news at the BBC to immerse herself in the culinary world, taking in courses at Leiths School of Food and Wine and an internship at Waitrose along the way. Her family food blog www.feedingboys.co.uk is bursting with recipes and tips for feeding hungry families that’ll help inspire all those frazzled parents out there wondering what on earth to cook for tea! She lives in West London with her two young boys and yes, her firefighter husband.
This entry was posted in leftovers, Lunches, Party food, Pies and tarts, Speedy suppers, Storecupboard cooking, vegetarian and tagged , , , , , , , , , , . Bookmark the permalink.

6 Responses to Lunch fix: Puff pasties

  1. Oh these are gorgeous! I like to use a jar of onion marmalade myself when making quick quiches…..and so good with Stlton I bet πŸ™‚

  2. Katie Bryson says:

    a great match I reckon! Love home made quiche πŸ™‚

  3. Claire says:

    Ready made pastry is a godsend! One of the only ‘convenience foods’ I regularly use. Most recently utilised in chestnut, mushroom and red wine pies: http://eats-the-world.blogspot.com/2011/11/chestnut-mushroom-and-red-onion-pie.html
    Love the blog!

  4. ali.b. says:

    They look and sound lovely. (the pork/chorizo casserole went down well but the boys asked for no beans next time lol and I also think I will do it in the slow cooker as I think I cut the chorizo too thick so it was a bit tough so hoping that might make it tender as I liked the chunkiness of it πŸ™‚ )

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