Yorkshire Recipes

Desserts/Puddings, Main Meals

Apple & Onion Pasty

There’s no doubt, in Yorkshire we like our pies and pasties. And this one, as food historian, Peter Brears, writes, ‘was a favourite around Horton-in-Ribblesdale’.  The recipe shows up in a Halifax recipe book of 1913 and again in ‘Manuscript notes on traditional life in Yorkshire collected by Henry Bedford in the 1930s & ’40s’, in the University of Leeds Brotherton Library (Ms 432/1-4).

But Apple and Onion Pasty can’t quite make its mind up whether it’s sweet or savoury.  My money is on savoury – and it’s delicious eaten warm with a salad. However, with this cold in one hand, and with a hunk of Wensleydale cheese in the other, you could cheerfully eat this for your pudding, too.


  • Shortcrust pastry made in advance (suggest 10 oz/280g of flour to 5 oz/140g fat)
  • 1 large onion, coarsely chopped
  • 1 larger cooking apple, peeled, core and chopped
  • 1 oz (28g) butter
  • 1 oz (28g) butter


  1. Mix onion, apple, chopped butter and sugar together
  2. Roll out pastry into rounds – you should get 5 or 6 decent sized pasties from this
  3. Put a decent-sized scoop of the mixture onto the pastry rounds and pull the ends together to make your individual pasty
  4. Brush with beaten egg and bake in a moderate to hot oven (400F/200C/gas mark 6) for approximately 30 minutes

Source: Peter Brears, ‘Traditional Food in Yorkshire’ (2014), p.203. Prospect Books

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