00:06well hello there folks and a very warm welcome back to what's for tea it's lovely to see you
00:12again and i hope that i find you very well and thanks for coming over for this week's archive
00:17recipe this one is from five years ago and this is one of my favorites i say it every time
00:24but
00:24these are delicious cheese and onion pasties or cheese and onion bakes these are very popular
00:30here in scotland in fact all over the uk you know it's just a tasty combination of potato
00:36cheese and onion encased in a beautiful flaky warm buttery pastry just beautiful this is everything
00:44that i'm using here but as usual all of the ingredients including the weights and quantities
00:49will be in the show more box underneath the video but i will put everything on screen as we go
00:55just
00:56as i'm using it so let me hand you over to me from about five years ago and i will
01:01catch up with you
01:02just at the end so like i said really worth giving a go these are amazing the first thing i
01:08done was
01:08boiled my potatoes so you just want some cold water and to that just add your potatoes i used
01:15three sort of medium sized potatoes don't worry i know this is more but you'll need about three
01:21sort of small to medium potatoes so just let them come to the boil in some cold water and then
01:28you
01:28can add your salt because if you add your salt into the cold water they'll take longer to boil and
01:34once
01:34they're nice and soft just drain the water out and give them a good mash for a couple of minutes
01:39don't
01:39be tempted to add any butter or cream or anything because your mixture will become too loose and we're going
01:45to add some butter in a wee minute from the onions anyway so that's fine so just set that to
01:51the side
01:51now we're going to fry the onions so get a good knob of butter let that melt and to that
01:58you want to add
01:59a medium onion just make sure it's finely chopped you don't want big chunks of onion in this
02:05once they're nice and soft you can add that to your cooled mashed potato along with your cheese
02:10and your cream cheese and a couple of teaspoons of mustard and just give that a good stir together
02:17and don't worry if your cheese doesn't fully melt because you'll usually find in these sort of things
02:23you know you do have a wee fleck or two of cheese in there anyway so that's absolutely fine so
02:29set that
02:29to the side and now you're going to cut out your pastry so like i said before i'm just using
02:34this
02:34pre-rolled shop bought puff pastry which i love if you're good at pastry make your own of course
02:42so just roll this out and from this you want to get eight equal squares of pastry so i've just
02:49cut
02:49out four sort of long strips and then i'm going to cross the middle to make eight i've rolled mine
02:55out just a wee bit more just to get it a wee bit thinner
03:01so once you have your eight pieces all you have to do is spoon on your filling now don't overfill
03:06these because you don't want them to burst but at the same time you do want a good amount of
03:10filling
03:11in there because your pastry when it bakes will expand upwards and give you quite a bit of room
03:16in there for your filling then you'll want to brush your edges with some beaten egg
03:22just go around your edges now when you flip your lid on you know that's going to act as a
03:27kind of
03:28glue then all you have to do is make sure your edges are well pressed down and sealed because
03:34you don't want all your mixture leaking out so i've just gone round and pressed all of mine down
03:40and then with a fork i'm just going to go around the edges with the tines just to you know
03:46make
03:46doubly sure that your your your liquid your mixture isn't going to come out so with the tines just go
03:53around and press down the edges all the way around and i'm just going to trim off the excess pastry
04:01just to make it a wee bit prettier you don't have to do this it's just me i'm just a
04:06bit strange that
04:08way i like things to be nice and neat so just do that four times and that's you and with
04:16your remaining
04:17egg just brush the tops you know just that's this this is going to give you a nice sort of
04:21glossy top
04:22when they come out and the last thing we're going to do is score them because a you want to
04:28let some
04:28steam out as they bake or they may burst and number two it looks quite pretty so all you want
04:34to do is
04:35pop these into the middle of your oven on gas mark 4 180c or 350f for about 20 to 25
04:44minutes until
04:45they're kind of brownish like this and as you can see they didn't turn out the perfect squares that
04:52i'd hoped for but they were absolutely delicious nonetheless i mean look at these absolutely amazing
04:59the combination of the warm you know flaky pastry and that potatoey cheesy oniony filling it was just
05:06absolutely delicious so i just served these very very simply with some baked beans and a baked potato
05:12with a wee bit of butter inside but they are more commonly eaten you know just on the go in
05:18your hand
05:19in fact i don't think most folk can make it out the shop with these they usually have them in
05:24their
05:24hand eating them as they walk out the shop very very popular indeed so do let me know what you
05:31thought of those like i said they're a bit fiddly to make but they are really really tasty we like
05:36these with baked beans but of course you can just have them on their own so a huge thank you
05:41as usual
05:41to the supporters of the channel over on my patreon page and to the channel members here on youtube
05:47for you all for watching leaving your lovely comments those that thumbs the videos up or share them
05:53anyone who has bought me a coffee using the buy me a coffee link or left a super thanks donation
05:59on the channel and i will catch up with you during the week for another wee video or three back
06:05here
06:05on what's for tea so until you choose to join me again have a wonderful rest of your day take
06:10care
06:11and bye for now
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