I’ll add it’s hard to find a decent cheese and onion pasty , the level is usually so low I void but those look the bomb
Indeed, they seem to vary between bland and inedible (Greggs manage to achieve both)
I stopped buying shop bought ones a long time ago. Even the (usually pretty good) local bakeries in Shetland can’t seem to make a decent one.
Mostly it’s decent if not good quality cheese, I have the same issue with pork pies
When I have more time, I will have a go myself
I’ve never tried making them. Do you cook the onions a bit & then add grated cheese & put that in as a filling or can the onion go in raw?
I mash the potato (no added butter or milk, it needs to be dry) and let it cool, gently fry the onions for just a couple of minutes so they don’t go soft. Add them and the grated cheese to the cooled potato and mix. I add a tsp of mustard, a touch of parsley and salt/black pepper to taste.
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I see no “overfilling” 
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Well no, the overfill escaped during the baking process and was left on the baking tray.
Naturally I scooped it up and ate it before cleaning the tray 
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Haha, I meant more that there is no such thing as too much pie filling 
I imagine the overspill was quite nice after crisping up on the baking tray 
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Those look properly proper!
As an Strayan might say, “Deeeess !”
Puffy fingers with cheese, onion & sweet potato filling. Contribution to friends’ housewarming party today.
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What corned beef do you use? They look brilliant.
As if it makes a huge difference, but here you go
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I know you are a bit of a cook so was wondering if you brined some Funzie brisket for an elevated pasty.
I only found out Fray Bentos was a city in Uruguay about five years ago so I’m no expert but I do like a brined brisket from the local butchers.
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Rather than muck up the TIHMB thread, I’d better post these here.
Blackberry turnovers with major leakage!
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