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Easy cheese & onion slice

Easy cheese & onion slice

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(42 ratings)

Prep: 30 mins Cook: 45 mins

Easy

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

Nutrition:

  • kcal467
  • fat31g
  • saturates19g
  • carbs35g
  • sugars1g
  • fibre2g
  • protein16g
  • salt1.37g
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Ingredients

  • 600g baking potato, peeled and chopped into chunks

    Potato

    po-tate-oh

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

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

    Cheddar

    Ched-ah

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

  • pinch cayenne pepper

    Pepper

    pepp-ah

    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

    Egg

    egg

    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

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Method

  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

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Comments (63)

carollambregts's picture
5

simple - tastes amazing and looks great!

nikkinoodle40's picture
5

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
5

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
5

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.
Recommended.

westzoe's picture
5

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
5

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
5

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
5

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
5

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
5

Forgot to rate....

gwynnbo's picture
5

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

merrimum's picture
5

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
5

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
5

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
5

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
4

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
5

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.

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