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Photograph of Cheese and Onion Puff Pastry Bites

Cheese and Onion Puff Pastry Bites

Melt in the mouth, crispy, butter puff pastry layered with grated mature cheddar cheese, finely chopped red onion and a hint of smoked chilli flakes.

Makes 25 - 40 depending on the size you cut them.

Course Nibbles, treats
Cuisine British
Keyword mature cheddar, onion, puff pastry
Prep Time 10 minutes
Cook Time 12 minutes
Author Susan

Ingredients

  • 320g puff pastry ready rolled sheet
  • 150g mature cheddar cheese, grated
  • 50g – 75g finely chopped onion, I like red onion or you can use white onion or spring onions instead (See Recipe Notes)
  • grinding of freshly ground black pepper
  • pinch of chipotle smoked chilli flakes, to taste – optional
  • beaten egg - to brush over, prior top cooking

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Preheat oven to Fan Oven 180°C /200°C/400°F/Gas 6

  3. Un-roll the pastry so the short side is facing you. Cut the pastry in two.

  4. Scatter ½ of the cheese and ½ of the chopped onion on the lower half. Sprinkle over some freshly ground black pepper and some chipotle chilli flakes (if using.)

  5. Top with the other ½ of the pastry and turn around so the short side is facing you. Roll out again until double in size.

  6. Cut in half again and repeat with the remaining cheese, onion, pepper and chilli flakes.

  7. Top with the other half of the pastry and roll out again until double in size.

  8. Neaten the edges with a knife and then cut into your chosen shapes – I like triangles and rectangles in different sizes. You could use pastry cutters, but cutting into shapes, ensures there is no waste.

  9. Brush with the beaten egg and then transfer to baking trays lined with baking parchment, leaving space between each pastry bite.

  10. Bake in the centre of a pre-heated oven for around 12 minutes, until lightly golden with a crispy top and slightly risen.

  11. Remove from the oven. Leave on the tray for 5 minutes and then transfer to a cooling rack.

  12. Delicious eaten warm or at room temperature. They are best eaten on the day they are made, but they will last if covered for up to 3 days at room temperature, or up to 5 days, covered and stored in the fridge.

Recipe Notes

Equipment:

  • rolling pin
  • kitchen scales
  • grater
  • baking trays lined with baking parchment
  • wire cooling rack

How much onion?

I like mine made with 50g finely chopped onion. Charlotte and Emma prefer a bit more, around 75g. Both are delicious but add to your own taste.