Name: Easy cheese & onion slice
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: Cuts into 8-10 slices
Cuisine: British
Ingredients: 600g baking potato 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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Easy cheese & onion slice

Easy cheese & onion slice

Good Food team

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Cuts into 8-10 slices

Easy

Prep: 30 mins

Cook: 45 mins

A star rating of 4.9 out of 5.64 ratingsRate

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

Freezable (Can be frozen unbaked)

Vegetarian

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Fragrant mango & apple chutney

A star rating of 4.7 out of 5.87 ratings

Ingredients

Nutrition

Units:

MetricUS

600g baking potato

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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Nutrition: per serving

kcal467
fat31g
saturates19g
carbs35g
sugars1g
fibre2g
protein16g
salt1.37g

low

Method

step 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.
step 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.
step 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.
step 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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A star rating of 4.9 out of 5.64 ratings

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