BUTTER Pasty FRIDAY Pasty TRADITIONAL LANCASHIRE dish with a twist, Meatless Friday's Pi Day

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while still providing moisture.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while maintaining flavor.

Peel and slice the potatoes roughly the same size.

Place the sliced potatoes in a pan and cover with water.

Bring the water to a boil and boil the potatoes for 6 minutes.

Drain the potatoes and let them cool.

Slice the onions.

In a pan, melt a good amount of butter and add the sliced onions.

Add a pinch of dry thyme and freshly ground black pepper to the onions.

Cook the onions on a steady flame until softened, avoiding burning them.

Once the potatoes are cool, grab a tray and place the readymade puff pastry bases on it.

Layer some boiled potatoes in the center of each pastry base.

Add more potatoes and layer them up as desired.

Optionally, add a little mustard for flavor.

Sprinkle cheddar cheese and mozzarella cheese on top of the potato layers.

Bring the edges of the pastry over the filling and seal them together.

Brush the top with milk for a lighter color.

Make a couple of vent holes in the pastry to allow steam to escape.

Preheat the oven to 175°C (350°F).

Bake the pasties in the oven for 20 minutes.

After 20 minutes, check the pasties; they should be nicely cooked through and golden brown.

Let the pasties cool for a minute before serving.

Cut one open to check the interior and serve with baked beans if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens