Cheese and Onion Pasty
Made entirely on Trevilley Farm using local produce as much as possible. We are biased but we reckon you will struggle to find a better pasty!
Select the raw option for those of you who like your pastiy fresh out of your own oven!
Made entirely on Trevilley Farm using local produce as much as possible.
We are biased but we reckon you will struggle to find a better pasty!
Trevilley Farm has been in the family for 100 years and the ethos of the farming has not changed - it's all about growing the best tasting produce in the best and most natural way! We rear our own beef, lamb; turkeys and geese for Christmas and grow our own vegetables.
Storage & Prep
Keep in the fridge. Freeze after 1 day of receipt.
Reheat from fresh or frozen in a preheated oven - about 190C - for about 15 minutes from fresh and 20 minutes from frozen. Ensure the centre is piping hot.
Store in the fridge. Freeze if unused after 3 days.
Preheat the oven to 200C
Wash the top with egg (or milk).
Using a knife, poke a thumb sized hole in the top for the steam to escape out of.
Cook for 1 hour until golden brown.
You may want to check your pasty after 30 minutes and adjust the temperature.
Pastry: Flour, butter, lard, salt.
Filling: Cheese, potato, onion, swede, flour & seasoning
You may also like
Delivery is only £1
You don't have to be in