Cheddar- Caramel Apple Pasties
Makes 12
  • 4 cups (740 grams) cored, cubed, and peeled apple
  • ¼ cup (55 grams) firmly packed light brown sugar
  • 2 tablespoons (12 grams) ground cinnamon
  • Cornish Pasty Dough (recipe follows)
  • 1½ cups (150 grams) shredded English Cheddar cheese*
  • 4 large egg yolks (74 grams), lightly beaten
  • Turbinado sugar, for sprinkling
  1. Preheat oven to 375°F (190°C). Line 2 baking sheets with parchment paper.
  2. In a large bowl, combine apple, brown sugar, and cinnamon.
  3. Divide Cornish Pasty Dough into 12 equal pieces. Divide each piece in half, and shape each half into a ball. Roll each ball into a 4-inch circle. Place about ¼ cup apple mixture in center of half of rounds. Sprinkle 2 tablespoons cheese over apple mixture on each round.
  4. Cut an “X” in center of each remaining round, and place over filling. Brush edges with water, and press to seal. Use thumb and forefinger to twist dough over and crimp along edge. Carefully place pasties on prepared pans. Brush with egg yolks, and sprinkle with turbinado sugar.
  5. Bake until deep golden brown, about 45 minutes. Let cool slightly on wire racks. Serve warm.
*We used Neal’s Yard Dairy Montgomery’s Cheddar.
Recipe by Bake from Scratch at