Easy cheese & onion slice

Easy cheese & onion slice

  • 1
  • 2
  • 3
  • 4
  • 5
(42 ratings)

Prep: 30 mins Cook: 45 mins


Cuts into 8-10 slices
This cheesy dish is a great buffet recipe for guests to just help themselves to

Nutrition and extra info

  • Can be frozen unbaked
  • Vegetarian


  • kcal467
  • fat31g
  • saturates19g
  • carbs35g
  • sugars1g
  • fibre2g
  • protein16g
  • salt1.37g
Save to My Good Food
Please sign in or register to save recipes.


  • 600g baking potato, peeled and chopped into chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 300g mature cheddar, 200g grated, 100g cubed



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • pinch cayenne pepper



    Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours…

  • large bunch spring onions, finely sliced

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 500g pack all-butter puff pastry
  • jar caramelised red onions (we used English Provender Company), to serve

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:


  1. Heat oven to 220C/200C fan/gas 7. Boil potatoes for 15 mins until tender, then drain well and smash a little. Cool slightly.

  2. Mix the cheese, cayenne and onions with the smashed potatoes and stir to make a mouldable filling. Roll out the pastry to a rectangle about 25 x 35cm. Carefully lift onto a baking sheet and brush all over with beaten egg.

  3. Press the cheese mix along one of the long sides of the pastry, leaving 2cm pastry free on one side for sealing, and half of the pastry empty on the other side for folding over later. Fold the pastry over the filling and press the edges together, before trimming with a knife and sealing well by pressing the edges with a fork.

  4. Brush with egg and bake for 30 mins. Cool, then slice and serve with caramelised red onions. Can be made 1 day ahead

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (63)

carollambregts's picture

simple - tastes amazing and looks great!

nikkinoodle40's picture

Just had a sneaky piece of this before I serve it for a buffet tea tomorrow. Easy and successful, cut easily after being left to cool. I was instantly transported back to the age of twelve, going into town in the school lunchtime to a certain famous bakers (no longer with us) that served a hot 'cheese and onion pasty.' If this tastes as nice as it did warm, it deserves the five stars I'm awarding it! Definetly a keeper. Thanks for the memories BGF!

trudi-belle's picture

We had this for our tea this evening, delicious. Clean plates all round. I made this into a pie instead of a log, we had to christen the new pie plate! I used a mixture of chedder and red leicester cheese, yummy!! I can honestly say this is the best cheese and onion pie I have ever made and believe me I have made quite a few over the years.

ceriborley's picture

I made this yesterday for a gathering of friends, one of whom is allergic to eggs, so I brushed the pastry with just milk instead of egg. Everyone loved it, veggies and meat-eaters alike, and there was not a scrap left. I shall make ths again for sure, but will now experiment with other veg and cheeses. Nom nom nom! So easy to make, which is why I went for it in the first place.

westzoe's picture

I made this when I had friends coming round and it went down a storm! I had none left. Extremely easy to make, yet tasty and filling. My Husband insists I make this again.

janice416's picture

This has been a sucessful dish for several shared meals at our Church. I have used a few of the suggested variations, always using half cheddar and half Red Leicester cheese to gave some colour. Leeks are a favourite addition here.

twigletshopping's picture

I used several bits of leftover cheese and made pasties. They turned out to be the best pasties we have ever eaten. A very fluffy filling and would make a good saturday lunch recipe. I am amazed something so simple could taste so good.

karenbristow's picture

Gave it a second go at the weekend and it was all it promised to be. Used ordinary puff pastry not the all butter type and it held together well. Delicious and a great hit in lunch boxes.

karenbristow's picture

I'm not usually a bad cook but this had me defeated. I used JusRol all butter pastry and it just collapsed spectacularly and I've ended up throwing it away. it was swimming in butter when I took it out. Shame as it's not cheap with all the cheese. Also - there are no green bits in the picture so did anyone use the whole spring onion or just the white part?

fayfumbs's picture

Followed the recipe exactly and is a huge success. Made to take to a party, but not sure if we will eat it all before we get there! Now I know why everyone else has rated this recipe highly. Will be making again a.s.a.p.

fairystoryteller's picture

Made this for a family buffet over Christmas. It was a great success. I didn't change any of the ingredients but I cubed all the cheddar instead of grating some of it. Got lots of compliments and it all disappeared! I will make this again...

gwynnbo's picture

Forgot to rate....

gwynnbo's picture

This was delicious, didn't change anything, and will be making again for surel

merrimum's picture

Lovely. I made a few changes though:
1. Used sautéed leeks instead of spring onion.
2. Plaited the puff pastry top - it looks more impressive.
3. Once glazed with egg, I sprinkled the pastry with poppy seeds (before cooking).
Will make this again.

michaelawindsor's picture

If I freeze this do I defrost first and then cook-or do I cook from frozen and how long etc?

assenav's picture

I made this for boxing day last year and served with christmas bubble and squeak. Delicious and super simple i've been making it ever since can't believe it's been nearly a year already! I did add some extra grated parmesan to the mix.

assenav's picture

I made this for boxing day last year and served with christmas bubble and squeak. Delicious and super simple i've been making it ever since can't believe it's been nearly a year already! I did add some extra grated parmesan to the mix.

bryal99's picture

This is delicious - all my family from age 6 to 86 years loved it! It was easy and I will definitely make this again! I had no spring onions so used finely chopped red onion and it still tasted fab.

blulou's picture

Made my own flaky pastry with addition of some parmesan thru a couple of the layers and sprinkled top with poppy seeds. Great non meat dish.

chunners's picture

Served this as part of a summer buffet. Absolutely delicious. For next time, I would make slightly less filling as with many previous comments, and try to make the 'loaf' sit taller before putting into the oven because it does sink down under its own weight.


Questions (6)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.


Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.


Discover the dates and details of all the BBC Good Food Shows.


See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.