These Potato and Cheddar Pastries are a golden, flaky delight that combines creamy mashed potatoes with sharp cheddar in every bite. The buttery pastry crust crisps to perfection in just 30 minutes, while the rich, savory filling melts in your mouth. Perfect for brunch or a cozy snack, they’re a comforting treat that’s both hearty and indulgent.
With a total time of just over an hour, this recipe is surprisingly simple yet delivers restaurant-quality results. The contrast of the crispy exterior and the soft, cheesy interior creates a texture you’ll crave. Warm, cheesy, and utterly satisfying, these pastries are sure to become a favorite in your kitchen.
Ingredients for Potato and Cheddar Pastries
- 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 (keep it cold for flaky pastry)
- 1 large egg, cold
- About 3 tablespoons (1 ½ fl oz/ 45 ml) whole milk
- 2 teaspoons vinegar (helps tenderize the pastry)
- 1 beaten egg, to glaze (for a golden finish)
- 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 (Yukon Gold works well)
- 1 ½ tablespoons minced fresh sage (or substitute with 1 teaspoon dried sage)
- 2 ⅓ cups (7 oz/200 g) grated sharp cheddar (use extra for a cheesier filling)
- 4 tablespoons (2 fl oz/ 60 ml) heavy cream (or substitute with sour cream)
- ⅛ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
Step-by-Step Instructions
- Make the Pastry:
- In a large mixing bowl, combine the flour and salt. Rub the cold, cubed butter into the flour using your fingers until the mixture resembles coarse breadcrumbs.
- In a separate measuring jug, whisk together the cold egg, milk, and vinegar.
- Add the wet ingredients to the dry mixture. Use your hands to bring the dough together until it’s soft but not sticky. Shape it into a ball, flatten into a disc, wrap in cling film, and refrigerate for at least 60 minutes (or up to 24 hours).
- Make the Filling:
- Melt the butter in a heavy-bottomed pan over medium-low heat. Add the onions and sauté for 5 minutes until softened.
- Add the diced potato and sage to the pan. Cook for 5 to 7 minutes, stirring occasionally, until the potatoes are tender. Remove from heat and let cool in a bowl for 20 minutes.
- Stir in the grated cheddar and heavy cream. Season with salt and freshly ground black pepper. Set aside.
- Assemble the Pastries:
- Preheat the oven to 375ºF (190ºC). Line a baking sheet with parchment paper.
- Divide the chilled pastry into 6 equal pieces. Roll each piece into a 6 ½-inch circle on a lightly floured surface.
- Place about ⅓ cup of the filling slightly off-center on each pastry circle, leaving a border around the edges.
- Fold the pastry over the filling and press to seal. Crimp the edges with a fork or your fingers. Place the pastries on the prepared baking sheet.
- Generously brush the pastries with the beaten egg wash.
- Bake for 25 to 30 minutes, or until the pastries are golden brown and crisp.
- Serve hot with a side salad. Store leftovers in the fridge for up to 2 days.
Perfect Pairings: Sauce and Topping Ideas
Elevate your potato and cheddar pastries with a dollop of garlic aioli or a tangy sour cream and chive dip. For a spicy kick, try a chipotle mayo or a drizzle of hot honey. These sauces add a burst of flavor that complements the rich, cheesy filling perfectly.
Serve It Right: Creative Serving Suggestions
These pastries shine as a main dish paired with a crisp green salad or roasted vegetables. For a brunch twist, serve them alongside scrambled eggs and fresh fruit. They also make a fantastic appetizer—cut them into smaller portions and arrange on a platter with a variety of dips for a crowd-pleasing snack.
Keep It Fresh: Storage and Reheating Tips
Store leftover pastries in an airtight container in the fridge for up to 2 days. To reheat, place them in a preheated oven at 350ºF (175ºC) for 10-12 minutes until warmed through and crispy. Avoid microwaving, as it can make the pastry soggy. For longer storage, freeze unbaked pastries and bake directly from frozen, adding a few extra minutes to the cooking time.
Mix It Up: Recipe Variations to Try
Swap out the cheddar for Gouda or blue cheese for a different flavor profile. Add crispy bacon bits or caramelized onions to the filling for extra depth. For a vegetarian twist, incorporate spinach or mushrooms. These variations let you customize the recipe to suit your taste or use what’s in your pantry.
Work Smarter: Time-Saving Tips
Prepare the pastry dough a day ahead and keep it refrigerated to save time. Use a food processor to quickly blend the dough ingredients. For the filling, pre-dice the potatoes and onions the night before. These small steps can streamline the process, making this recipe even more approachable for busy days.
Potato and Cheddar Pastries Recipe
Ingredients
For the Shortcrust Pastry
- 2 ¼ cups all-purpose flour 11 ¼ oz/ 320 g
- 1 teaspoon salt
- 2 sticks cold butter, cubed 8 oz/227 g
- 1 large egg, cold
- About 3 tablespoons whole milk 1 ½ fl oz/ 45 ml
- 2 teaspoons vinegar
- 1 beaten egg, to glaze
For the Potato and Cheddar Filling
- 3 tablespoons butter 1 ½ oz/43 g
- 1 small onion, finely diced about 4 oz/115 g
- 1 medium waxy potato, cut into 1cm dice about 9 oz/250 g
- 1 ½ tablespoons minced fresh sage
- 2 ⅓ cups grated sharp cheddar 7 oz/200 g
- 4 tablespoons heavy cream 2 fl oz/ 60 ml
- ⅛ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
Instructions
- Make the Pastry
- Put the flour and salt in a large mixing bowl. Rub in the cubed butter between your forefingers until the mixture resembles coarse breadcrumbs.
- In a separate measuring jug, whisk together the egg, milk, and vinegar.
- 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
- Melt the butter in a heavy-bottomed pan over medium low heat. Add the onions and saute for 5 minutes until softened.
- 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.
- 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
- 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.
- 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.
- Generously brush the pastries with the egg wash and bake for 25 to 30 minutes, until golden.
- Serve the pastries, hot from the oven with salad on the side. Store leftovers, covered in the fridge for up to 2 days.