As part of the kitchen diner renovation, we had to move the big chest freezer I have into the old small kitchen, which is now to be used as a utility room. This meant eating a lot of the pre-prepared meals I have done over the last few months to try and empty the freezer. Oh what a chore 😉

One thing I found in there was a block of puff pastry. I asked my husband what should I make with it, thinking maybe a nice open flaky tart. The response I got was a resounding “cheesy puffs!”. Cheese and onion puffs it is then.

I put just cheese, onion and potato in mine, but you could easily customise them with some chili heat, or some meat such as bacon.  Another good thing about this recipe is once you are at the stage where they are crimped and ready to go in the oven, you can instead freeze them on a baking sheet, then wrap individually and pop in a freezer bag to cook at a future meal time. Just defrost in the fridge and bake as normal.

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CHEESE AND ONION PUFFS

PREP TIME

10 mins

COOK TIME

30 mins

TOTAL TIME

40 mins

 

Flaky pastry with a comforting cheese and onion filling

COURSE: Main Course

Keyword: cheese

SERVINGS: 8

AUTHOR: www.mutherfudger.co.uk

INGREDIENTS

• 500 g Ready Made Puff Pastry
• 2 Medium White Potatoes diced
• 1 Medium Onion finely diced
• 100 g Red Leicester grated
• 100 g Mature Cheddar grated
• 1 teaspoon Mixed Herbs
• Salt and Pepper to season

INSTRUCTIONS

1. Rinse the diced potatoes to remove some of the starch, then drain away the water. Place in a microwave and cook on full power for about 5 mins. Remove and set aside to cool
2. Preheat the oven to 180ºC / 350ºF / Gas Mark 4
3. Season the potatoes with some salt and pepper, then stir in the mixed herbs. Add to the cheese and onion and set aside
4. Roll out the pastry on a lightly floured surface until about 2-3mm thick, and approximately 16" x 12" / 40cm x 30cm. Cut into 8 rectangles of about 4" x 6" / 10cm x 15cm
5. Divide the mixture between the 8 rectangles, placing the mixture on half of each rectangle
6. Dab a little water or beaten egg around the edges and fold the pastry. Seal by pressing the tines of a fork around the edge
7. Place on a baking tray and brush with an egg wash. Bake for 20-30 minutes

RECIPE NOTES

You can freeze these before cooking. Just defrost in the fridge overnight then bake as instructed.