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

    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

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Comments, questions and tips

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fairystoryteller
19th Jan, 2012
5.05
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
3rd Jan, 2012
5.05
Forgot to rate....
gwynnbo
3rd Jan, 2012
5.05
This was delicious, didn't change anything, and will be making again for surel
merrimum
29th Dec, 2011
5.05
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
14th Dec, 2011
If I freeze this do I defrost first and then cook-or do I cook from frozen and how long etc?
assenav
15th Nov, 2011
5.05
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
15th Nov, 2011
5.05
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
4th Nov, 2011
5.05
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
12th Sep, 2011
4.05
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
12th Sep, 2011
5.05
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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