These cheese and onion pasties with potato are best eaten when freshly made but they can also be stored in the fridge for up to three days. To do so, let the pasties cool completely then cover them to prevent the pastry from drying out and chill until required. To reheat place on a baking sheet and cook for 15-20 minutes in a low oven (150C/ 300F/ GM2). Alternatively, freeze these cheese and potato pasties for up to three months. Defrost in the fridge overnight and reheat as instructed above.