I’ve had a lot of requests for a gluten free cheese and onion pasty recipe and I’m pleased to say it’s finally here!
This is actually a recipe I’ve been making for a while now – I just kept forgetting to write it up.
You know those foods you make which become a bit of a regular staple in your house?
Cheese and onion pasties are that for me.
Golden, gluten free shortcrust pastry filled with potato, cheese and onion just makes the most comforting lunch or dinner ever.
How to make gluten free cheese and onion pasties
Making a gluten free pasty is actually pretty simple, as you’ll know if you’ve already tried my gluten free Cornish pasty recipe.
Instead of the traditional beef, potato and swede filling, this is literally just filled with cheese, onion and potatoes.
Once you’ve made your gluten free pastry you roll it out, cut out circles and place the filling on one side of the circle, with a gap around the edges.
Egg-washing the gap then means you can fold the pastry over and stick it together to seal your gluten free pasty.
Once sealed, either crimp the edges (see the video in my recipe card on how to do this) or you can press the edges together with a fork if you prefer.
A final egg-wash will ensure the pasty comes out of the oven looking golden and delicious.
The filling goes into the pasty raw – the onion and potato will cook and soften in the oven and be covered in the delicious, melty cheese.
These gluten free cheese and onion pasties make a great lunch hot or cold, and you can even freeze them and reheat too.
They’re definitely more like a traditional Cornish pasty – not quite like a Greggs cheese and onion pasty.
I think the Greggs cheese and onion pasty recipe is made with puff pastry – so perhaps I’ll have to work on a gluten free version of those next!
How to make gluten free shortcrust pastry
Making gluten free pastry is super simple and you’ll only need a few basic storecupboard ingredients.
This is a simple shortcrust pastry which handles well and creates a melt-in-the-mouth pasty without being too crumbly.
The ingredients you’ll need to make the gluten free shortcrust pastry for this cheese and onion pasty recipe are:
- Plain gluten free flour – I always use FREEE by Doves Farm plain flour. It works every time and it’s available in all supermarkets.
- Xanthan gum
- Medium eggs
- Unsalted butter
- A pinch of salt
If you’re new to gluten free baking then I have a step-by-step guide to making perfect gluten free shortcrust pastry you can follow.
Chilling the dough is super important because it means you’ll be able to handle and roll it much better.
Because there’s no gluten, you don’t have to worry about re-rolling the dough either – it won’t change the consistency of the pastry at all.
A few tips for perfect pastry
Firstly, do not skip the xanthan gum. This replicates the stretchiness of gluten and without it, you’ll find the pastry will be hard to handle and very crumbly.
The FREEE flour I usually use already has xanthan gum in but trust me, you’ll want the extra in this recipe.
I’d recommend using either the FREEE plain gluten free flour (all-purpose flour for my American readers), or a similar blend, such as the supermarket own ones.
These tend to be a mixture of rice, maize and potato flour.
If you try use a single flour, like coconut or almond flour, it will be completely different and may not work as expected.
And if your gluten free flour blend doesn’t contain xanthan gum then add an extra half-a-teaspoon on top of what’s already in the recipe card below.
Make sure you chill your pastry!
I’d also say definitely don’t skip the chilling on this recipe.
You want to use cold butter in the mixture, and you’ll find even this starts to soften as you rub it together with your fingers.
That’s why it’s important to chill your gluten free pastry before you roll it out.
If you don’t chill it, you’ll end up with a super sticky mess that even clingfilm can’t save!
I do recommend rolling your chilled pastry between sheets of clingfilm if you find it sticks, but usually a well-floured work surface and rolling pin is enough.
My gluten free cheese and onion pasty recipe
This gluten free cheese and onion pasty recipe makes enough for around 4 good-sized pasties.
If you decide to make smaller (or bigger!) pasties then make sure you adjust the cooking times accordingly.
You want them to be golden on top with the filling sizzling away inside.
And please do leave a review to let others know you loved it too! It would mean the world to me.
For the pastry:
- 340g plain gluten free flour (I always use FREEE by Doves Farm for the best outcome)
- 2 tsp xanthan gum
- 220g unsalted butter, (cubed)
- 2 medium eggs
- 2 tsp cold water
- Pinch salt
For the filling:
- 175g potato (approx 2 small potatoes)
- 120g onion (approx 1 small onion)
- 120 extra mature Cheddar cheese
- Salt and pepper (to taste)
- 1 medium egg (beaten)
- Add the flour, xanthan gum and salt to a large mixing bowl and stir to mix. Add the butter to the flour and using your fingers, rub the mix together until it resembles breadcrumbs.
- Crack the eggs into a mug or bowl and add the cold water. Beat lightly to mix and pour into the flour/fat mix. Using a fork, mush the mixture together until it starts to resemble dough. Then use your hands to bring the mixture together into a ball. Shape the ball into a disc, wrap in clingfilm and chill in the fridge for at least 30-60 minutes while you make the filling.
- While the pastry is chilling, prepare your pasty filling. Peel the potato and onion and cut into approx 1cm cubes. Grate the Cheddar cheese and add all of the ingredients to a large mixing bowl.
- Generously season the mixture with salt and pepper (in approx 2:1 ratio to taste) and stir well so that it is all mixed through.
- Once the pastry has chilled, pre-heat the oven to 180'C / 160'C fan / Gas Mark 4. Line a large baking tray with baking paper.
- Lay a sheet of baking paper on the work surface and dust with some extra gluten free flour. Place the pastry on top and roll out to approx 4-5mm thick.
- Cut a circle approx 20cm from the pastry - a side plate is usually a good template for this. Place a quarter of the filling on one side of the circle, leaving a 1.5inch gap around the edge. Brush this edge with a little beaten egg.
- Use the paper to help you fold the pastry over so that the edges line up. Push any fallen-out filling back into the centre of the pasty and then flatten the edges together.
- Use your fingers to 'crimp' the pasty edge (see video below and in blog post to demonstrate this!) and then poke the top with a knife or fork to allow any excess steam to escape.
- Once the pasties are all ready, brush them with the beaten egg and then bake for 40-45 minutes until lovely and golden. Remove from the oven and eat hot - or these can be kept in the fridge once cooled and eaten cold too.
First make the pastry:
Next make the filling:
Assembling the pasties:
- I always use FREEE by Doves Farm gluten free plain flour for my pastry. If you are using a different flour it might work slightly differently. If you do not have any xanthan gum in your flour, add 1 extra tsp to the mixture.
- If you are struggling with the crimping, you can always use a fork to press down the edges together.
- These pasties can be frozen and reheated in the oven. I wouldn't recommend microwaving them as they can go a little soggy!
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1063Total Fat: 67gSaturated Fat: 31gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 268mgSodium: 209mgCarbohydrates: 79gFiber: 4gSugar: 3gProtein: 33g
Need some more gluten free baking inspiration?
Want to have a go at some of the other gluten free baking recipes on the blog?
Give some of these other gluten free bakes a try and see what you think!
There are plenty to choose from – here are a couple of easy baking ideas to get you going:
And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!
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