One very well known and beloved bake shop in the U.K. is Greggs. They serve hot drinks, toast, sandwiches and are very well known and loved for their puff pastry bakes. Cheese and onion, sausage rolls, steak bakes, etc.
People love LOVE their puff pastry goodies. They are served piping hot in a paper bag that you can roll down and eat from. The perfect food for anyone on the go!
I always loved their Cheese and Onion Bakes. I would rather have had one of those than anything else on their menu. They were delicious, and actually a great Vegetarian option if one were so inclined.
I don't know why but lately I have been missing and really craving some of my British loves and favorites. First it was the Cheese & Onion Sandwiches the other day and today its the Cheese and Onion Bakes.
Cheese and Onion are a real favorite British flavor combination and no small wonder. It is a delicious combo. They even have Cheese and Onion Crisps (potato chips) which were a favorite of mine also. Those I can buy. The other options are things I will have to make for myself.
I found this tasty recipe for these Cheese and Onion Bakes on a blog called Hungry Healthy Happy. They looked and sounded really good. Like the real thing just about.
Today I decided to make myself some, with excellent results. I did cut the recipe in half, as there is only one of me, and to be honest, even at a half size, each bake was more than ample. I shared one with my sister and her husband and I have kept and enjoyed one myself. If you are wanting to make more than two bakes do check out the original recipe.
These are lovely. Flaky, crisp, with a beautifully flavored filling that is just as good as the original Greggs Bake, if not better. A bit more work than just popping into the shop to pick one up readymade, but well worth any extra effort taken!
WHAT YOU NEED TO MAKE CHEESE AND ONION BAKE (GREGGS COPYCAT)
A few simple ingredients and one sheet of all butter puff pastry. Simple.
- 1 sheet of all butter puff pastry (mine was 10 inches square in size)
- 1 medium russet potato, peeled and very finely diced (100g)
- 1 small onion, peeled and very finely diced
- 2/3 cup (75g) strong cheddar cheese, grated
- 1/2 TBS English Mustard
- pinch of sea salt and a healthy grinding of black pepper
- parsley flakes to taste (optional)
- 1 large free range egg, beaten with a fork, divided
Here in Canada I use the PC All Butter Puff Pastry that comes in the frozen aisle of the grocery store. There are two sheet per package, each one being 10-inches square. You will need one sheet to make two square pasties.
Make sure you peel and dice your potato and onion very finely. Mine were in about a 1/4 inch dice. This was the perfect size for these.
Use a mature/strong cheddar cheese with lots of flavor. I used some of the Tickler Mature cheddar that I had bought the other day.
English mustard is much hotter than North American mustard. If you don't have English Mustard you may want to add some dry mustard powder to make up a bit of heat. Cheddar cheese really loves a bit of heat and spice such as mustard or cayenne.
Don't be scared to add lots of black pepper as well, for the same reason. You know how much you will enjoy. Don't go overboard either, but you will want to taste it.
HOW TO MAKE CHEESE AND ONION BAKE (GREGGS COPYCAT)
These really aren't all that difficult to make and are worth any bit of effort as they are fabulously tasty!
Preheat the oven to 400*F/200*C/ gas mark 6. Line a baking tray with some baking parchment. Set aside.Put the potato, onion, cheese, English mustard, salt and pepper in a bowl, adding parsley flakes as desired to give a bit of color.
Add 1/2 of the beaten egg. Mix well together. Beat the remaining half egg with 1/2 tsp of cold water and set aside.Cut your puff pastry into 4 equal sized squares. Brush a bit of the egg wash around the edges of two of them.Divide the potato/cheese filling between the two squares with the egg washed edges, piling it in the middle and leaving the edges free.
Place the other two puff pastry squares on top to cover the filling completely and crimp around the edges with a fork to seal the filling completely in.
Place onto the prepared baking tray and brush the tops with more of the egg wash. Using a sharp knife cut several slits in the top to vent.Bake in the preheated oven for 30 to 35 minutes, until well risen and golden brown. Leave to sit for about 10 minutes before eating as the filling will be very hot.
HINTS AND TIPS TO MAKE THE BEST BAKES
Here are a few hints and tips to help the process go smoother!
- Keep your pastry in the fridge until the last minute. If your pastry gets too warm it will be hard to work with. Make your filling before you are ready to fill the bakes. At the same time don't use your pastry too cold, or it will crack when you unroll it.
- Don't overstuff the pasties. Over-stuffing will make them hard to seal.
- Season these generously with black pepper. You don't want to use too much salt as the cheese can be salty.
- Make sure you dice your potato and your onion really small so that they cook thoroughly in the cook-time as per the recipe and do not remain raw.
- English mustard is known for being really hot. If you can't get English Mustard use a good Dijon and perhaps add a bit of mustard powder to add some more heat.
Everyone in my family loves pastry in any way shape or form, especially puff pastry. Here are some other ways that I have used it that you might also enjoy!
SAUSAGE ROLLS - This is a recipe for sausage rolls that I got from my good friend Joy about 16 years ago. They are really delicious. Nice and flaky puff pastry, filled with a delicious sausage meat filling. Very popular as a nibble or finger food at parties and a must during the holidays. Delicious anytime!
BLUEBERRY CHEESECAKE DANISH - Danishes are a quick and easy brunch dish or dessert that always go down a real treat with everyone. Not only can you make them well ahead of time, but they always look so pretty sitting on a plate. These are exceptionally delicious with sugar cinnamon puff pastry twists, topped a lovely rich cheesecake filling which has had blueberry jam swirled into it. Baked and topped with a drizzle glaze and toasted almonds.
Yield: 2Author: Marie Rayner
Cheese and Onion Bake (Greggs Copycat)
Prep time: 15 MinCook time: 35 MinTotal time: 50 MinThis is a small batch recipe for a cheese and onion pasty which tastes exactly like the ones you get at Greggs Bake Shop in the U.K. It may even be more delicious! This is a small batch recipe.Ingredients
- 1 sheet of all butter puff pastry (mine was 10 inches square in size)
- 1 medium russet potato, peeled and very finely diced (100g)
- 1 small onion, peeled and very finely diced
- 2/3 cup (75g) strong cheddar cheese, grated
- 1/2 TBS English Mustard
- pinch of sea salt and a healthy grinding of black pepper
- parsley flakes to taste (optional)
- 1 large free range egg, beaten with a fork, divided
Instructions
- Preheat the oven to 400*F/200*C/ gas mark 6. Line a baking tray with some baking parchment. Set aside.
- Put the potato, onion, cheese, English mustard, salt and pepper in a bowl, adding parsley flakes as desired to give a bit of color.
- Add 1/2 of the beaten egg. Mix well together. Beat the remaining half egg with 1/2 tsp of cold water and set aside.
- Cut your puff pastry into 4 equal sized squares. Brush a bit of the egg wash around the edges of two of them.
- Divide the potato/cheese filling between the two squares with the egg washed edges, piling it in the middle and leaving the edges free.
- Place the other two puff pastry squares on top to cover the filling completely and crimp around the edges with a fork to seal the filling completely in.
- Place onto the prepared baking tray and brush the tops with more of the egg wash. Using a sharp knife cut several slits in the top to vent.
- Bake in the preheated oven for 30 to 35 minutes, until well risen and golden brown. Leave to sit for about 10 minutes before eating as the filling will be very hot.
Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen
Just a heads up. I have previously sent out newsletters via a program called Mad Mimi. This is a service which is costing me upwards of $35 a month to use. I am switching my e-mail lists over to Grow which is free for me to use. You might get an email from them asking you to confirm your subscription. Don't worry. Its not spam. Once I have given people a chance to confirm their acceptance I will be shutting down the old program. Thank you for your patience!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again! If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
