Appleby’s Cheshire or Double Gloucester Cheese Pasties

Pasties, sometimes baked, sometimes deep-fried in lard, have been a favourite dish in England since Medieval times, when the nobler tables were often laden with such luxuries as venison or porpoise pasties. Nowadays English pasties are made of more mundane stuff. They are tasty as long as a generous amount of good quality cheese with plenty of personality is used, so we recommend using Appleby’s Cheshire or Appleby’s Double Gloucester!

Appleby’s Cheshire or Double Gloucester Cheese Pasties


250g chilled short pastry

200g Appleby’s Cheshire or Appleby’s Double Gloucester

60g unsalted butter, cut into very small dice

Pinch cayenne

Freshly ground pepper

1 egg, beaten




1.       Divide the pastry into four equal parts

2.       On a lightly floured surface, roll out into rounds 3mm thick

3.       Mix the cheese and butter together with the cayenne and plenty of pepper

4.       Place equal amounts of this filling on half of each round of pastry 1cm from the edges

5.       Moisten the edges with beaten egg, and fold the dough over the filling

6.       Press the edges down well and crimp with a fork

7.       Brush the whole surface of the pasties with beaten egg

8.       Place on a lightly oiled baking sheet, and bake in a fairly hot oven (200 degrees C) for 30-40 minutes, or until nicely browned

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