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Cheese and Onion Pasty

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Regular price $10.50
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DESCRIPTION

“Or Cheese and Potato Pasty”

Whether you call it a cheese and onion or a cheese and potato pasty this is best served cold...or hot! So many decisions! You won’t be disappointed with this pasty - filled with English sharp cheddar cheese, more cheddar cheese from Wisconsin, russet potatoes, and honey glazed caramelized onions in a hand formed short crust.

INGREDIENTS
Flour, butter, vegetable shortening, russet potatoes, English sharp cheddar white cheese, yellow cheddar cheese, Fontina cheese, onions, honey, Colmans mustard powder, salt and pepper

HEATING/EATING/STORING
Nana T says to eat these straight away, like don't even wait, but if you must then her suggestion is to keep in the refrigerator for up to 6 days. When ready to eat, heat oven to  375 degrees. Place pasty on aluminum lined sheet pan, bake for 20-25 minutes. May take a bit longer if pasty is frozen. Freeze up to six months. Do not heat in microwave for more than 2 minutes (this method should only be used to start the warming process, finish in the oven or toaster oven. GOOD NEWS: delicious cold