Cheese Pasties

Name: Cheese Pasties
Yield: For 8–10 pasties
Cuisine: United Kingdom
Ingredients: egg to gild and milk to moisten; egg to gild and milk to moisten; ¼ lb. (120 g.) butter; ¾ lb. (360 g.) Cheddar or Cheshire cheese, coarsely grated; cayenne, salt and black pepper; cayenne, salt and black pepper; cayenne, salt and black pepper; egg to gild and milk to moisten; ¾ lb. (360 g.) Cheddar or Cheshire cheese, coarsely grated; 1 lb. (½ k.) flaky or short pastry; chives or shallot, very finely chopped; chives or shallot, very finely chopped

Preparation info

For
8–10
pasties

Difficulty
Easy

Appears in

The Cookery of England

By Elisabeth Ayrton

Published 1975

About

Traditional in various counties and extremely good for picnics or summer lunches with salad.

Recipe from Lancashire

Ingredients

1 lb. (½ k.) flaky or short pastry
¾ lb.

Europe
United Kingdom
Lunch
Main course
England
Vegetarian
Summer

Method

Roll out the pastry ⅛ inch thick and cut in approximate rounds about 5 inches (13 cm.) in diameter.

Bre