Easy cheese & onion slice

Easy cheese & onion slice

By Good Food
  • 1
  • 2
  • 3
  • 4
  • 5
(44 ratings)
By
Magazine subscription – 5 issues for £5

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
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • 600g baking potato, peeled and chopped into chunks
    Potato

    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

    Cheddar

    Ched-ah

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

  • pinch cayenne pepper
    Peppers

    Pepper

    pep-iz

    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • large bunch spring onions, finely sliced
    Spring onions

    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
    Eggs

    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

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
kneelbeforezod
3rd Oct, 2017
5.05
Made this today as a contribution to a charity lunch bake. Surprisingly tasty, and straightforward if using ready-to-roll pastry. However, I found the proportion of filling to pastry inconsistent - not able to find a 500g pastry pack, I bought two 375g packs; in following the amounts given for the filling, approximately half was sufficient for one pastry pack, meaning that I ended up baking two (although this wasn't a problem in itself, given the purpose)! Accordingly, if buying standard supermarket rolled pastry, I would measure out half the filling. The resulting slice should be enough to feed 10-12 people. I tweaked the recipe to mine slightly by using a good quarter of a teaspoon of cayenne to give it a little more warmth and zing, plus a teaspoon of shredded garlic. Coupled with some vegetables, this would be a hearty supper.
merrimum
26th Dec, 2014
5.05
My family loved this. Puff pastry easy-rolled sheet makes it a doddle (with about two-thirds of the filling quantities). I'll be making it again soon and also look forward to experimenting with different flavours.
ingleton1306
6th Dec, 2014
This looks so ordinary but is absolutely delicious and very popular with everyone. Very easy and can be made in advance. Definitely a winner.
allielovetocook
16th Mar, 2014
5.05
Gave this 5 stars but don't think they allocated ... Anyway, made this for the first time several months ago to take into my office along with another few treats for my colleagues. It got wolfed down and everyone really enjoyed - it is requested over and over again! Think i'll be making it again this week to take again so it's eaten cold, and make for my family tea too when it can be eaten freshly cooked. Really yummy and followed the recipe.
Chinky42
12th Dec, 2013
So easy to make & absolutely gorgeous. I used half of the ingredients as suggested & used a red onion & a chilli. The whole family loved it...& even had it cold to take to work the next day...yummy. Will definitely give it 5 *****
skt13_devon
27th Nov, 2013
Can't seem to rate this recipe using my ipad but definitely 5 stars!
skt13_devon
27th Nov, 2013
Really tasty! I followed advice from comments here and used 100g less potato and cheese. I did half and half red leics and cheddar and added a little seasoning. I also used a ready rolled puff pastry sheet, so easy! Looks fabulous and tastes yummy. I might make one and have a go at freezing it to have over christmas.
ouchorocks
27th Aug, 2013
5.05
Delicious!
littlemefi's picture
littlemefi
28th Jun, 2013
Really simple to make and very tasty, would definitely make again.
climbup
8th Apr, 2013
5.05
this is so good! our family have had this 3 years running on christmas eve for dinner and has been a super hit every time. warming, filling and perfect for a cold winter evening- yummy scrummy!

Pages

louiseprice789
5th May, 2015
I have made this for a party and frozen (unbaked). What would be the best way to cook this? From frozen or should I defrost it?
goodfoodteam's picture
goodfoodteam
12th May, 2015
Hi there, best to defrost this in the fridge overnight and bake from thawed. 
suziekay
24th Nov, 2014
Would this work with a shortcrust pastry?
goodfoodteam's picture
goodfoodteam
12th May, 2015
Hi suziekay, it should be absolutely fine to make this with shortcrust pastry. Let us know how you get on. 
skt13_devon
20th Oct, 2013
Hi just wondering.. Is it right that there is no salt/pepper at all in this recipe? Does the cayenne act as the seasoning here? Thanks :)
goodfoodteam's picture
goodfoodteam
12th May, 2015
Hi there skt13_devon, yes the cayenne and spring onions add flavour to this dish, and the cheese is relatively salty but do feel free to season to taste with salt and pepper. 
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.