Easy cheese & onion slice

Easy cheese & onion slice

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(43 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

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)

alexevans1's picture
4

I used 200g cheddar (100g grated/100g cubed) which was lovely. I really don't think it needed any more. Nice easy recipe, will make again.

Frantic Flapjack's picture
4

This was easy to do and very tasty. Although I stuck to the same dimensions for the pastry as it states in the recipe, the end result was very large and I still had quite a lot of filling leftover.

rezala's picture
5

My husband and I thought this was delicious. I've made it twice now and will again.

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