Mushroom, Potato and Cheese Pasties


 Serves 4


  • 350g ready-made pastry
  • 4 x organic new potatoes, washed and diced
  • 8 x organic chestnut mushrooms peeled and sliced.
  • 1 x small onion, diced.
  • Smoked garlic granules or 1 x clove of fresh garlic
  • Black pepper and salt to taste
  • 100g Cheddar Cheese
  • Olive oil for frying



  • Preheat oven to 200C/400F/Gass Mark 6
  • Cover a flat baking tray in tin foil and grease.
  • Boil, diced potatoes for 10-15 minutes or until cooked through but not falling apart.
  • Whilst the potatoes are boiling, fry the onion, mushroom and garlic in a large frying pan.
  • Once the potatoes are cooked add to the mushrooms and onion and fry for a further 2-3 minutes.
  • Season to taste.
  • Leave mixture to cool on for approximately 30 minutes.
  • Roll out your pastry and split into four.
  • Add the cheese to the cooled pasty filling and divide the filling into four. Place your filling on one half of the length of pastry so that you can fold the pastry over.
  • Fold the pastry over and crimp closed with your fingers or a fork. Be careful not to overfill. Make a small hole in the top of the pasty.
  • Brush pastry top with egg or milk if desired.
  • Place on baking tray and cook for approximately 30 minutes or until golden brown.
  • Serve hot or cold with salad or seasonal vegetables.
  • You could also add a small amount of spinach to this recipe or any leftover vegetables you have that may need using up. If you do this, reduce the amount of mushroom and potato so as not to overfill the pasties. Any raw veg that is normally eaten cooked will need to be cooked before adding it to the filling.


I hope you have enjoyed this recipe. If you have a question, please leave a comment in the box below and I will try to help. If you make it I’d love to know what you thought and please feel free to leave a picture of your creation in the comments box below.


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