Our French Onion Soup Pasties Are The Most Epic Cheese & Onion Pasty - Delish UK

Daniel Harding

If you love a classic cheese and onion pasty, you are going to LOVE our French onion soup pasties, packed full of onion-y sauce and Gruyere for the most epic treat. 

If you want to keep things traditional, try our Best-Ever Cornish Pasty recipe, or our super easy French Onion Soup.

Makes: 4

Prep Time: 0 hours 10 mins

Cook Time: 1 hour 20 mins

Total Time: 1 hour 30 mins

550 g

onions, peeled and thinly sliced

40 g

butter

1 tbsp.

olive oil 

1 tsp.

salt

Pinch black pepper

5

thyme sprigs

3 1/2 tbsp.

plain flour 

200 ml

white wine

250 ml

beef stock

150 g

Gruyere, grated

320 g

ready-rolled puff pastry

1

egg, beaten

1. In a large high sided frying pan over a medium/low heat, add the butter and olive oil. Once the butter is foaming, add the onions, salt, black pepper and thyme sprigs. Stir and gently cook for 30-35 minutes or until softened and starting to caramelise.
2. Add the flour, stir and cook out for 1 minute ensuring the flour doesn’t catch on the surface of the pan.
3. Next, pour in the white wine and continuously stir for 2-3 minutes to cook out the alcohol. Your kitchen will smell delightful and you should have a creamy, thick mix.
4. Add the beef stock, stir to combine and simmer on low for 20 minutes or until reduced slightly and the mix has thickened.
5. Remove from the heat and stir in a third of Gruyere until melted. Place into a bowl, cover and leave for 15-20 minutes or until firm and cool.
6. When you’re ready to make your pasties, preheat the oven to 220°C (190°C Fan.)
7. Unroll your puff pastry and cut into 8 even sized rectangles. Take one rectangle and brush the outer edges with egg wash.
8. Fill the centre with 2 tablespoons of the cooked onion mix and top with a spoonful of Gruyere, making sure to push the cheese into the onions.
9. Take another rectangle and gently roll out so each side is ½ cm bigger than the other rectangle. (This is so it is large enough to be the lid of our pasties.) Place over the top of the onion mix and use the sides of your hands to push the pastry down and around the mix, ensuring you remove any air bubbles. Use a fork to crimp the edges together and brush the top with beaten egg.
10. Poke two air vents to the top to allow steam to escape and sprinkle with the remaining cheese. Bake for 18-20 minutes or until the pastry is puffed, golden and cooked through.

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2023-03-24 08:16:03Z
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