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Cottage Tomato Pasties

Makes 8


  • 375g puff pastry
  • 20g Australian butter
  • 2 medium onions, finely chopped
  • 125g Australian matured cheddar cheese, grated
  • 200g Australian curd-style cottage cheese
  • 2 tomatoes, de-seeded and diced
  • 2 eggs, extra, lightly beaten
  • 2 tablespoons chopped parsley
  • salt and freshly ground black pepper, to taste
  • lightly beaten egg, for glazing
Download Recipe (PDF)


  1. Cut pastry into 8 equal portions. Roll each piece into a rectangle approximately 15 x 18cm. Allow to rest while making filling. Melt butter in a saucepan and saute the onions. Allow to cool slightly Before combining with remaining ingredients. Season to taste. Place an equal amount of filling into the centre of each piece of pastry. Moisten edges with water. Fold the lower pastry edge over filling, then the top pastry edge towards the bottom edge. Secure by pressing all edges together. Place on a buttered baking tray and brush with egg glaze. Prick top with a fork and bake at 200C for 20 minutes.


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