Red Onion Chutney Cheese and Potato Pasties recipe

Preparation Time: 30 minutes | Cooking Time: 30 minutes

Shortcrust pastry is filled with a dead easy filling made with red onion chutney, potato, carrot and mature cheddar cheese in this recipe. Perfect as a starter - just serve with a little green salad.


  • 500g shortcrust pastry
  • 1 potato, diced
  • 2 carrots, diced
  • 1 x 300g jar red onion chutney (or make it yourself)
  • 1 tbsp. freshly chopped thyme leaves
  • 1 tbsp. Dijon mustard
  • 150g mature cheddar cheese, grated
  • 1 egg
  • Small handful poppy seeds


  1. Put the potatoes and carrots into a pot of cold water and bring to the boil. Boil for 5 minutes, drain, and mix in a bowl with the chutney, thyme, mustard and cheese. Season. and leave to cool slightly while you roll the pastry out.

  2. Roll the pastry to the thickness of a £1 coin and cut into 8 x 13cm squares. Pile the filling into the centre of each square, then bring the corners up so that they meet in the middle and create a parcel. Pinch to enclose. Brush with egg and sprinkle with poppy seeds, then place onto a baking tray.

  3. Bake for 30 minutes at 170C or until golden and crisp.

You could use something like a spicy tomato chutney instead of the onion chutney if you prefer. Recipe makes 8 pasties.

Recipe Details:

  • Author: Laura Young.
  • Published:

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