MINI CHEESE & ONION PASTIES
Rustle up these little cheese and onion pasties for a family picnic. If you won't eat all 12, they freeze well and can be cooked straight from frozen
Provided by Cassie Best
Categories Lunch, Picnic
Time 1h5m
Number Of Ingredients 11
Steps:
- First, make the pastry. Tip the flour into a bowl. Holding the block of butter in its wrapper, grate it directly into the flour (you may need to dip the end of the butter into the flour occasionally if it becomes sticky). Add the cayenne pepper, mustard powder and half the beaten egg, and season with a pinch of salt. Bring everything together with your hands until the mixture starts to clump together. Tip the pastry onto the work surface and knead very briefly into a smooth ball, adding up to 3 tbsp cold water if it's too dry. Squash the pastry into a disc. Wrap and chill while you make the filling.
- Heat the oil in a frying pan and cook the onions and thyme leaves for 8-10 mins until the onions have softened and started to caramelise. Tip into a bowl and leave to cool. Once cool, mix in the grated cheese, mustard and spring onions.
- Heat the oven to 200C/180C fan/gas 6 and line a baking tray with baking parchment. Roll the chilled pastry out on a lightly floured surface to the thickness of a £1 coin. Cut out as many 10-12cm circles as you can (you can use a cup or mug as a template), then re-roll any off-cuts and repeat. You should get about 10-12 circles in total.
- Spoon a mound of the filling into the centre of each pastry circle, leaving the edges clear. Working with one circle at a time, brush a little of the remaining beaten egg around the edge, then bring two sides up to meet in the middle in a half-moon shape. Pinch the pastry together, crimping the edge to seal. Transfer to the baking tray and repeat with the remaining pastry circles and filling. Brush all the pasties with some beaten egg. Will keep frozen for two months.
- Bake the pasties for 20-25 mins (or 40-45 mins from frozen) until the pastry is deep golden brown. Leave to cool for at least 10 mins before eating warm, or cool completely and pack into containers for a picnic. Will keep in an airtight container for up to three days.
Nutrition Facts : Calories 235 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
CRETAN KALITSOUNIA (SWEET CHEESE PASTRIES)
These delectable cheese pastries are served throughout Crete. The best, in my opinion, are served in sunny villages scattered throughout the White Mountain Range on the drive from Chania to Sfakia. There, they are served with a drizzle of the local thyme honey. In more urban centers, many just sprinkle with sugar and cinnamon. Either way, they are addictive and delicious.
Provided by evelynathens
Categories Cheesecake
Time 38m
Yield 20 pastries (approximately)
Number Of Ingredients 11
Steps:
- Prepare a stiff dough with the flour, olive oil, salt and water.
- Leave to rest, covered, for an hour.
- Crumble cheese.
- Mix well with egg, zest, cinnamon and sugar.
- Separate dough in two.
- Take half of dough and roll out 1/8 inch thick on a lightly-floured surface.
- Using a water glass, cut into small rounds 3 inches in diameter.
- Place 1 tablespoon of the cheese mixture on each round of dough, moisten edges with a little water, fold over and seal well, pressing the edges together with a fork.
- Repeat with remaining dough and cheese filling.
- Heat enough olive oil or clarified butter to come up about 3/4 inch of pan.
- Fry pastries until golden brown.
- Drizzle with honey or sprinkle with cinnamon-sugar and serve hot.
CHEESE AND ONION PASTIES
The traditional Cornish recipe uses a cheese such as Double Gloucester or English Cheddar, but I have made some very tasty varieties using Stilton, Feta, Bleu Cheese, and even Havarti.
Provided by Millereg
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Thaw the pastry.
- If using homemade, put your dough in the refrigerator to chill.
- Preheat oven to 400°F.
- Melt the butter in a frying pan on a low heat.
- Mix in the onions and cook them until they are just beginning to soften.
- Mix them with the cheese and parsley.
- Roll out the pastry and cut out 4 rounds, each about 6 inches in diameter.
- Put a quarter of the cheese mixture on one half of each one.
- Fold over the other side and crimp the edges together.
- Lay the pasties on a floured baking sheet and brush them with milk or beaten egg.
- Bake them for 30 minutes and serve hot.
ONION CRESCENT ROLLS
I love those canned french fried onions. Do you? Now you can dress up those little crescent rolls with these onions. They sure are good and very easy to make. I got this out of A Taste of Home book.
Provided by Mimi in Maine
Categories Breads
Time 20m
Yield 8 rolls
Number Of Ingredients 4
Steps:
- Unroll the crescent roll dough and separate into triangles.
- Sprinkle each with about 2 tablespoons of the onions.
- Roll up each one from the wide end and place on ungreased foil-lined sheet.
- Curve ends downward to make a crescent.
- Beat the egg and water together and brush over dough.
- Sprinkle with remaining onions.
- Bake at 400 degrees for 10-12 minutes or till golden.
- Serve warm.
EASY CHEESE & ONION SLICE
This cheesy dish is a great buffet recipe for guests to just help themselves to
Provided by Good Food team
Categories Buffet, Main course
Time 1h15m
Yield Cuts into 8-10 slices
Number Of Ingredients 7
Steps:
- Heat oven to 220C/200C fan/gas 7. Boil potatoes for 15 mins until tender, then drain well and smash a little. Cool slightly.
- 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.
- 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.
- Brush with egg and bake for 30 mins. Cool, then slice and serve with caramelised red onions. Can be made 1 day ahead
Nutrition Facts : Calories 467 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 1.37 milligram of sodium
CHEESE & ONION PIE
Put in the extra effort to make this cheese and onion pie and it's sure to please. With homemade pastry, it's as good to eat cold as it is warm
Provided by Barney Desmazery
Categories Dinner
Time 1h40m
Number Of Ingredients 14
Steps:
- First, make the pastry. Tip the flours into a medium bowl with the cayenne, onion seeds, parmesan and a generous pinch of salt. Rub in the butter until the mixture resembles breadcrumbs, then pour in half the egg and 2 tbsp cold water and bring everything together using your hands. Knead a couple of times until smooth. Flatten a third of the dough into a disc, then do the same with the remaining dough. Wrap both pastry discs and chill in the fridge for at least 30 mins. Will keep chilled for up to two days.
- Meanwhile, make the filling. Heat the butter in a saucepan over a medium heat until sizzling, then scatter in the onions, bay, thyme, a large pinch of salt and good grinding of black pepper. Stir, then cook slowly for 10 mins until the onions have cooked down and started to caramelise. Stir in the sliced potatoes, cover and cook for 8-10 mins more, stirring occasionally until the potatoes are soft and starting to break down. Stir in the cream, remove the pan from the heat and leave to cool. Once cool, remove and discard the bay, then fold in the cheese.
- Roll the smaller pastry disc out on a lightly floured surface to the size of a dinner plate and lift onto a baking sheet lined with baking parchment. Roll out the remaining pastry disc along with any offcuts to a circle about 5cm wider than the first. Spoon the filling into the middle of the smaller circle on the baking sheet, leaving a 4cm border. Brush the exposed border with some of the remaining beaten egg, then drape over the larger pastry circle. Tuck the edge around the filling to enclose it, as if making a giant ravioli. Trim the edge to neaten, then crimp with a cutlery knife handle or fork to seal. Brush the pie all over with most of the remaining beaten egg, and use any trimmings to make decorations, if you like.
- Heat the oven to 210C/190C fan/gas 7. Bake the pie for 35-40 mins until deeply golden, brushing with the rest of the beaten egg halfway through. Leave to cool on the baking sheet for at least 20 mins before cutting into wedges, or leave to cool completely and serve cold.
Nutrition Facts : Calories 417 calories, Fat 26 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 0.6 milligram of sodium
CHEESE & ONION ROLLS
Try this take on the classic sausage roll for veggies. Making your own flaky pastry is well worth the extra few minutes, and is surprisingly easy
Provided by Sophie Godwin - Cookery writer
Categories Buffet, Canapes, Dinner, Lunch, Snack, Supper, Cheese Course
Time 1h25m
Number Of Ingredients 14
Steps:
- To make the pastry, sift the flour into a large bowl, then stir in the mustard powder, cayenne and 1 tsp salt. Grate the butter into the flour, dipping the end of the block in flour from time to time to prevent it from clumping. Stir the flour and butter together using a table knife, then pour in 120ml ice cold water, mix and bring together to form a dough. Flatten the dough into a disc, wrap in cling film and chill in the fridge for 1 hour.
- Meanwhile, make the filling. Cook the potatoes in a pan of salted water until tender, then drain and steam dry for a few mins before mashing and leaving to cool. Melt the butter in a frying pan until foaming. Add the onions and a pinch of salt, and cook, stirring occasionally, over a medium heat until they're completely soft and starting to caramelise. Add to a bowl with the potato. Once cool, stir in the thyme leaves, mustard, cheese and gherkins or pickled onions, and season to taste. Set aside.
- Line a baking tray with baking parchment. On a lightly floured surface, roll the pastry out into a large rectangle around 3mm thick. Cut the pastry into eight rectangles, then divide the filling equally between them, squashing it into a sausage shape down the long length of one side of each rectangle, leaving a 5cm gap at each end. Brush the exposed pastry with a little egg, then fold in the short sides of the rectangle and roll the empty half of pastry over the filling so that it is completely encased. Press the edge to seal it, then crimp the two shorter ends with a fork. Repeat with each roll, then transfer to the lined baking tray and chill in the fridge for 20 mins. Can be frozen at this point.
- Heat oven to 200C/180C fan/gas 6. Take the rolls out of the fridge, brush all over with the beaten egg, then scatter with the nigella seeds. Bake on the top shelf of the oven for 40 mins or until deeply golden and crisp. Serve hot or cold with your choice of sauce.
Nutrition Facts : Calories 529 calories, Fat 34 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 1.7 milligram of sodium
PARMESAN CRESCENT ROLLS
Refrigerated crescent rolls are ok. But dip them in butter & parmesan before baking & they are amazing! This was an experiment I tried one evening. We loved it. I don't make them any other way now. If you like, you can also add about 1/2 teaspoon dried parsley to the parmesan mixture.
Provided by Feej3940
Categories Breads
Time 20m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Pre-heat oven to 375.
- Melt the butter in 1 bowl.
- Mix the parmesan cheese & garlic powder together in another bowl.
- Unroll the crescent rolls. Dip each one, on one side only in the butter first, then the parmesan mixture.
- Roll as directed on the crescent roll package. Bake as directed, about 10 minutes.
CHEESEBOARD & ONION TART
Use up remnants of cheese in this delicious tart - a mixture of blue, creamy and cheddar works well
Provided by Jane Hornby
Time 1h20m
Number Of Ingredients 8
Steps:
- Put the flour, butter and salt into the bowl of a food processor, then pulse until the mix looks like fine crumbs. Splash in 4 tbsp cold water, then pulse to a dough. Turn onto a lightly floured surface, shape into a smooth disc, then wrap and chill for at least 10 mins. Heat oven to 200C/fan 180C/gas 6.
- Roll pastry out on a floured surface until large enough to line a 23cm loose-bottomed tart tin. Line the tin with the pastry, leaving any excess pastry overhanging. Line with baking paper, then fill with baking beans. Bake on a baking sheet for 15 mins. Take out the paper and beans, then bake for 10 mins more until pale golden and cooked. Use a serrated knife to trim the pastry level with the tin - resting the knife flat on the edge of the tin will help achieve an even finish.
- While the pastry cooks, soften the onions in the oil over a medium heat for 10 mins until golden. Beat the eggs and cream together, then season to taste. Crumble up the hard cheeses and chop or pull the creamy cheese into small pieces. Scatter the cheese into the pastry case, add the onions, then pour in the egg mix. Turn the oven down to 160C/fan 140C/gas 3 and bake for 40 mins until set and lightly golden.
Nutrition Facts : Calories 603 calories, Fat 49 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 5 grams sugar, Protein 13 grams protein, Sodium 1.18 milligram of sodium
EASY MINI CHEESE AND ONION CRESCENT PASTRIES
These are made with refrigerated crescent rolls and they are so easy to make and there SOOOO GOOD! You can prepare the crescents and refrigerate for up to 2 hours before baking.
Provided by Kittencalrecipezazz
Categories Cheese
Time 40m
Yield 32 pastries
Number Of Ingredients 7
Steps:
- In a bowl mix together cheddar cheese, green onions, mayo and Parmesan cheese and black pepper to taste (if using) mix well to combine.
- Unroll crescents and separate into 16 triangles.
- Cut each triangle in half in the middle to make 32 smaller tiangles.
- Place a heaping teaspoon of the mixture in the center of each triangle.
- Bring corners to center over the filling overlapping ends.
- Press gently to seal.
- Place on an ungreased cookie sheet/s.
- Brush each pastry lightly with oil, then sprinkle with dried dill weed.
- Bake at 375 degrees for about 10-13 minutes, or until golden brown.
- Serve warm.
Nutrition Facts : Calories 73, Fat 3.5, SaturatedFat 1.2, Cholesterol 11.6, Sodium 116.3, Carbohydrate 7.8, Fiber 0.6, Sugar 0.7, Protein 2.4
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