Irish Pasties with Cheddar and Sausage Recipe

If you’re on the hunt for a comforting, hearty treat that brings together flaky crust, melty cheese, savory sausage, and tender veggies, you’re in for a real treat with this Irish Pasties with Cheddar and Sausage Recipe. Trust me, once you try these, you’ll find they’re just perfect for any day when you need something warm and satisfying — plus, they’re gluten-free and packed with flavor. Stick with me, and I’ll walk you through every step to make these pasties turn out perfectly golden and delicious.

this Recipe

Ingredients You’ll Need

I love that this recipe uses simple, fresh ingredients, which come together beautifully to create a filling that’s rich and comforting without being heavy. Make sure to grab a good quality aged cheddar if you can—it really amps up the flavor!

• Potatoes: Boiled to softness, they provide a creamy base for the filling.
• Carrot: Adds a subtle sweetness and texture.
• Onion: Sautéed until golden for that natural sweetness and depth.
• Cheddar Cheese: Sharp and aged cheddar gives a rich, melty bite.
• Fresh Thyme: Bright, earthy herb notes that tie everything together.
• Sausage (Beyond Meat): I love this plant-based option, but feel free to use your favorite sausage.
• Garlic Bouillon: Adds savory umami without overpowering.
• Rutabaga: Adds a subtle earthiness and pairs well with potatoes.
• Gluten-Free Flour (Cup4Cup recommended): Keeps the crust tender and flaky despite being gluten-free.
• Butter: Essential for a rich, tender crust.
• Eggs: One for the dough, one for that beautiful golden egg wash.
• Leeks: Mild, sweet, and complement the sausage perfectly.
• Dijon Mustard: A tangy kick that brightens the filling.

Variations

One of the best things about this Irish Pasties with Cheddar and Sausage Recipe is how easy it is to make it your own. I often tweak veggies or swap sausage types depending on what I have on hand or who I’m cooking for.

• Vegetarian Variation: I sometimes replace sausage with mushrooms and add extra thyme for an earthy twist that my family adores.
• Spicy Kick: Add a pinch of chili flakes or swap the mustard for whole grain with horseradish for a little heat.
• Cheese Swap: Tried it with smoked Gouda once—it adds a wonderful smoky flavor that’s unexpected but amazing.
• Crust Options: If you’re not gluten-free, traditional all-purpose flour works perfectly and gives a slightly crispier crust.

How to Make Irish Pasties with Cheddar and Sausage Recipe

Step 1: Make the Dough

Start by pulsing gluten-free flour, cold cubed butter, one egg, and a teaspoon or two of cold water in your food processor just until the dough comes together. It might look crumbly at first, but keep pulsing until it holds when pressed. Wrap it tightly in plastic wrap and pop it into the fridge to chill while you start the filling. Chilling isn’t just for bowls; it helps the butter firm up again, which is what gives you that beautifully flaky crust.

Step 2: Prepare the Filling

Peel and dice the potatoes and rutabaga, then boil them salted in water until fork-tender—about 15 minutes. This step might sound basic, but salting the boiling water infuses the potatoes with flavor, so don’t skip it!

Meanwhile, slice the onion and cook it gently in some canola oil over medium heat until golden and sweet. I usually sauté it low and slow, almost like caramelizing, which amps up the flavor.

Next, cook the sausage according to package directions. If you’re using Beyond Meat like I do, it’s quick and super tasty with no fuss.

Sauté diced carrots and leeks with Dijon mustard and a teaspoon of oil until tender. The mustard adds a subtle tang that lifts the filling beautifully.

Drain the boiled veggies and add them to the sautéed carrot and leek mixture. Gently mash everything together so it starts to bind, then stir in fresh thyme, garlic bouillon, salt, and pepper—add salt slowly! Seasoning little by little helps keep everything balanced and not too salty. Once the flavors are just right, fold in the sharp cheddar cheese and cooked sausage. Set this filling aside to cool to lukewarm; hot filling can make your dough soggy and tough.

Step 3: Assemble the Pasties

Heat your oven to 350°F and line a baking sheet with parchment paper. Now for the fun part—rolling out that beautiful dough. Use two sheets of parchment and your rolling pin (or a taco press if you have one) to flatten dough balls until they’re the size of a corn tortilla—about 6 inches in diameter. I love using the taco press trick because it gives a perfectly even circle without sticking.

Place a generous line of filling across the center of each dough circle, but don’t overstuff—if you do, your pasties might burst open in the oven, and nobody wants that! Fold the dough over the filling, then crimp the edges tightly to seal. If your dough cracks a bit when folding, gently press it back together with your fingers or a bit of water.

Transfer them to your baking sheet and use a knife to cut a small slit or two on top of each pasty so steam can escape while baking. Brush the tops with a beaten egg for a glossy, golden finish. Bake for 25 to 30 minutes until the crust is golden and crisp.

When you take them out, let them cool for a few minutes. I learned the hard way that biting right in can mean a mouthful of steaming hot filling—so give them a little breather first!

How to Serve Irish Pasties with Cheddar and Sausage Recipe

Garnishes

I like to sprinkle freshly chopped parsley or chives over the pasties just before serving to add a fresh, bright contrast to the rich filling. A dollop of sour cream or a little tangy mustard on the side also elevates the experience.

Side Dishes

These pasties stand wonderfully on their own, but if you want to round out the meal, I recommend pairing them with a crisp green salad or some roasted root vegetables. A simple coleslaw with a bright vinaigrette also cuts through the richness perfectly.

Creative Ways to Present

For a fun twist at your next gathering, arrange mini pasties on a rustic wooden board with bowls of different dips—think mustard sauces, horseradish cream, or even a balsamic reduction. It’s a fantastic way to impress guests while keeping things casual and tasty.

Make Ahead and Storage

Storing Leftovers

I usually store leftover pasties in an airtight container in the refrigerator for up to 3 days. They reheat well but to retain that lovely crispy crust, I recommend reheating in the oven or a toaster oven instead of the microwave.

Freezing

If you want to freeze them, assemble and bake the pasties, let them cool completely, then freeze individually wrapped in plastic wrap and foil. When you’re ready to eat, just pop them straight into the oven from frozen, adding extra minutes to your reheating time.

Reheating

To bring pasties back to life, preheat your oven to 350°F and warm them for about 10-15 minutes. This brings back that flaky, satisfying crust and warms the filling evenly—much better than a soggy microwave bite!

FAQs

Final Thoughts

I absolutely love how this Irish Pasties with Cheddar and Sausage Recipe brings cozy, homemade comfort food to our table with minimal fuss. I’ll admit, I used to struggle with gluten-free crusts that fell apart, but this one really nailed it—flaky and rich every time. Whether you’re cooking for a crowd or just craving a tasty handheld meal, these pasties never disappoint. Give this recipe a try—you’ll love the layers of flavor and the warm, satisfying feeling that follows.

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