Imagine biting into a golden, flaky pastry that's packed with sweet caramelized onions and tender leeks - a classic British treat that transforms simple ingredients into a culinary masterpiece. These homemade pasties are not just a meal; they're a journey through traditional British comfort food that will transport you to cozy countryside kitchens with every single bite. Whether you're a seasoned cook or a kitchen novice, this recipe promises to deliver a delicious experience that's both rustic and sophisticated.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: British
Serves: 6 servings
Ingredients
- 2 cups all-purpose flour
- 1/2 cup cold butter, cubed
- 1/4 cup cold water
- 2 leeks, sliced
- 1 large onion, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 egg, beaten (for egg wash)
Instructions
- In a large mixing bowl, combine the all-purpose flour with a pinch of salt. Add the cold, cubed butter and use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
- Gradually add cold water, mixing until the dough comes together into a smooth ball. Wrap the pastry dough in plastic wrap and refrigerate for 30 minutes to allow the gluten to relax and the butter to firm up.
- Meanwhile, heat olive oil in a large skillet over medium-low heat. Add sliced onions and cook slowly, stirring occasionally, for about 20 minutes until they become deeply golden and caramelized.
- Add sliced leeks to the caramelized onions, cooking for an additional 5-7 minutes until the leeks are soft and slightly translucent. Season with salt and pepper to taste. Remove from heat and let the mixture cool completely.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a floured surface, roll out the chilled pastry dough to about 1/8 inch thickness. Cut out 6-inch circles using a plate or pastry cutter.
- Place a generous spoonful of the leek and caramelized onion mixture in the center of each pastry circle, leaving a border around the edges.
- Fold the pastry over to create a half-moon shape, crimping the edges with a fork to seal completely. Cut a small vent in the top of each pasty to allow steam to escape.
- Brush the pasties with beaten egg wash, which will give them a golden, glossy finish when baked.
- Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crisp.
- Remove from the oven and let cool for 5-10 minutes before serving. The pasties can be enjoyed warm or at room temperature.
Tips
- Keep your butter and water ice-cold when making the pastry to ensure a perfectly flaky crust.
- Take your time caramelizing the onions - low and slow is the secret to developing deep, rich flavor.
- Don't overfill your pasties; leave enough room to seal the edges properly.
- Use a fork to crimp the edges, creating a tight seal that prevents filling from leaking.
- Let the pasties rest for a few minutes after baking to allow the filling to set and prevent burning your mouth.
- These pasties can be prepared ahead of time and frozen before baking - perfect for meal prep!
- Serve with a light salad or pickles to complement the rich, savory flavors of the pasties.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 5g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 60mg
