Cheese Patties Recipe

Make the dough

In a large bowl whisk together 2 cups all-purpose flour, 1 tsp salt and 1 tsp sugar. Cut 8 tbs (1 stick) cold unsalted butter into small cubes and add to the flour. Using a pastry cutter or fingertips, work the butter into the flour until mixture resembles coarse crumbs with some pea-sized pieces remaining.

Drizzle 6 tbs cold water over the flour-butter mix a tablespoon at a time, gently tossing with a fork until dough just comes together. Do not overwork. Gather into a ball, flatten to a disk, wrap in plastic and refrigerate at least 30 minutes (up to 2 hours).

When ready, remove dough and let sit 5 minutes to soften slightly for easier rolling.

Prepare the cheese filling

In a medium bowl combine 1.5 cups grated sharp cheddar, 4 oz softened cream cheese, and 0.5 cup shredded mozzarella (if using). Mix until smooth and combined.

Stir in 2 tbsp finely chopped green onions, 0.5 tsp garlic powder, 0.5 tsp onion powder, 0.25 tsp black pepper, 0.25 tsp salt, and 0.5 tsp mustard. If using, fold in 2 tbsp finely chopped cooked bacon or ham. Taste and adjust seasoning.

Chill the filling 10–15 minutes so it firms slightly and is easier to portion.

Roll and portion dough

On a lightly floured surface roll chilled dough to about 1/8–1/4 inch thickness. Using a 3.5–4 inch round cutter (or a small bowl), cut out circles. Gather scraps, re-roll gently and cut more circles. You should get about 10–12 rounds depending on thickness.

Fill and seal

Place about 1.5 tablespoons of the chilled cheese filling in the center of each dough round. Brush the edge of the round lightly with water or beaten egg to help seal. Fold the dough over to form a half-moon or bring edges together to form a round patty and press to seal, crimping edges with a fork to ensure they are closed.

If you prefer perfectly round sealed patties, place two rounds together with filling in middle and seal the edges. Place assembled patties on a parchment-lined tray and chill 10 minutes to firm up before frying.

Optional breading

If making breaded patties, lightly dust each sealed patty with 2 tbs flour, dip into beaten egg (from 1 egg), then coat with 0.5 cup panko breadcrumbs. Set aside on tray.

Shallow-fry (recommended for golden exterior)

Pour 0.5 cup vegetable oil into a heavy skillet and heat over medium to medium-high until shimmering (about 350°F / 175°C). Add patties in batches, cook 2–3 minutes per side until golden brown and heated through. Use a spatula to turn gently so they don't burst. Transfer to a paper towel-lined plate to drain.

Bake (lower-fat alternative)

Preheat oven to 400°F (200°C). Place patties on a parchment-lined baking sheet. Brush tops with beaten egg for color. Bake 12–15 minutes until golden and puffed, flipping once halfway if desired. If using breaded version, bake 15–18 minutes until crisp.

Let patties rest 2–3 minutes after cooking—cheese will be very hot inside. Serve warm.

Serve cheese patties hot or warm with dipping sauces such as marinara, ranch, spicy ketchup, or chutney. Garnish with extra chopped green onions or parsley if desired.