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Cheese and Onion Turnovers

Cheese and Onion Turnovers

By OcadoLife
A dash of mustard enhances this luscious savoury pairing, perfect for an afternoon picnic. Best served warm.
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

8 total
  • 1 tbsp of sunflower oil
  • 6 spring onions, trimmed and finely sliced
  • 150 floury potatoes (such as king edward),peeled and cut into ½ cm dice
  • 150 g of godminster mature organic cheddar, grated
  • 1 tbsp of wholegrain mustard
  • 1 tbsp of plain flour, for dusting
  • 500 g of puff pastry block, defrosted if frozen
  • 1 medium egg, beaten

Method

5 steps

  1. Step 1

    Heat the oil in a large frying pan. Add the spring onions and potato and cook gently for 4-5 mins, until slightly softened. Set aside to cool a little.

  2. Step 2

    Stir the cheese and mustard through the potato mixture. Season to taste.

  3. Step 3

    Lightly flour the work surface. Roll out the pastry to approximately 42cm x 30cm and trim to neaten the edges. Cut into 6 even rectangles.

  4. Step 4

    Brush a little of the beaten egg onto the edges of each rectangle, then spoon a portion of the filling into the centre. Fold the pastry over to seal, trim the edges and crimp with a fork. Transfer to 2 baking trays lined with baking paper and chill for 30 mins. Preheat oven to 190°C/170°C fan/gas 5.

  5. Step 5

    Make a small slit in the top of each turnover and brush with egg. Bake for 30 mins until golden and well risen.