Jerusalem Artichoke, Goats Cheese & Caramelised Onion Pasties

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Remember when last year I took a plunge into the unknown murky waters of the food industry? And how after studying a Speech and Language for 5 years I decided to not pursue a career in it? Well one year on, it’s time for me to take another leap. Long story short, this time I’ve quit my job and I’m trying to sell my goods as an independent woman.

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For the past 4 months I’ve been working at a vegetarian cafe as a sous/junior chef, developing my cooking skills and learning about vegan cooking. I’ve noticed I am a lot more inspired when it comes to making savoury dishes now which is great, but baking is my one true love. And it’s my baked goods I want to share (sell for money) to the world. If you follow me on Instagram or on Facebook (you should do if don’t already ???) you may have seen I now have one regular customer, Reilly Rocket, a cafe in Dalston. This weekend I sold them a Maple Syrup, Pecan, Chocolate & Caramelised Banana Loaf…

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…it sold out in an hour! It’s definitely gonna be a slow process. Hey, do you know any cafes in London that might want to buy my cakes and things? Are you a cafe that wants to try my cakes and things? I’m being serious,  I’ll bring you samples, mini samples! Email me and I can send you a price list and fings ??

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You might be all like “you used self raising flour for your pastry, wuuuuuh?!”
Well basically I didn’t have any plain flour so I used SRF and it worked out pretty good. The pastry was light, not too short, but short enough. And flakey.

Serves: 5 (7 ” pasties)
Prep Time: 40 mins
Cooking Time: 15 mins
Difficulty: 3.5/5

Mixing bowl
Chopping board
Frying pan
Rolling pin
12cm/5″ biscuit cutter (I used a saucer and cut round it using a knife)
Pastry brush
Baking tray

175g self raising flour
85g unsalted butter (cubed, straight from the fridge)
1tsp salt
sprinkling of pepper
30-45ml cold water

1 red onions (thinly sliced)
1 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp caster sugar
300g jerusalem artichoke* (cut into 1cm chunks)
75g soft goats cheese
salt & pepper
1 egg(beaten)

*the artichokes will probably be quite muddy so wash them before cutting. The skin is thin and they can be quite fiddly to peel so after cutting wash them thoroughly again.


  1. Begin by making the pastry dough; in a mixing bowl add the flourbutter and seasoning. Rub together to make fine breadcrumbs (you can use a food processor).
  2. Add the water 1 tbsp at a time, mixing between each addition (it’s best to use your hands rather than a spoon if doing manually) until mixture comes together to form a dough.
  3. Remove dough from bowl, shape into a ball, cover in cling film and refrigerate.
  4. To caramelise the onions, heat the olive oil in a frying pan over a low heat, add the onions and fry for 15 mins until the have softened. Stir occasionally.
  5. Add the balsamic vinegar and sugar and stir. Cook for a further 5-10 mins until onions have caramelised and vinegar has evaporated. Set aside.
  6. Whilst the onions are cooking, prepare your Jerusalem artichoke by washing and chopping.
  7. Add to a saucepan and cover with cold water and add a pinch of salt. Bring to boil over a high heat.
  8. Reduce heat and simmer for 15-20mins until Jerusalem artichoke are soft. Drain.
  9. Add the caramelised onion to the pan with the Jerusalem artichoke. Crumble in the goats cheese Mix together, season and set aside.
  10. Preheat oven to 180c/160c fan/gas 6
  11. Lightly flour your surface (I use a non stick rolling mat for all my pastry work), remove dough from the fridge and roll out until about 3mm thick. Cut out 5″ circles. Bring dough together and repeat.
  12. Roll each circle out until they are about 7″ wide (you don’t want the pastry too thin or too thick so I find this is the best way to do it)
  13. Spoon the filling onto one half of each circle, leaving an edge of about 1-1.5cm. 
  14. Brush the edge with beaten egg and fold over the dough so the filling is covered.
  15. Press the edges down so they are stuck together, fold over or crimp (my crimping is awful)the edges.
  16. Brush the top of the pasty with beaten egg and place on baking tray. Repeat for remaining pasties.
  17. Bake in oven for 15mins until golden brown.
  18. Serve straight from the oven with chippies!


I am seeing Ultimate Painting tomorrow…

KB x

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