Easy cheese & onion slice

Easy cheese & onion slice

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(42 ratings)

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Cooking time

Prep: 30 mins Cook: 45 mins

Skill level

Easy

Servings

Cuts into 8-10 slices

This cheesy dish is a great buffet recipe for guests to just help themselves to

Nutrition and extra info

Additional info

  • Can be frozen unbaked
  • Vegetarian
Nutrition info

Nutrition

kcalories
467
protein
16g
carbs
35g
fat
31g
saturates
19g
fibre
2g
sugar
1g
salt
1.37g
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Ingredients

  • 600g baking potatoes, peeled and chopped into chunks
  • 300g mature cheddar, 200g grated, 100g cubed
  • pinch cayenne pepper
  • large bunch spring onions, finely sliced
  • 1 egg, beaten
  • 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

Recipe from Good Food magazine, December 2009

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Comments

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alexevans1's picture
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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
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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
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My husband and I thought this was delicious. I've made it twice now and will again.

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