Cheese and Onion Puff Pastry Slices

If you’re missing Greggs, or just craving something cheesy, flaky, and satisfying, these cheese and onion puff pastry slices are about to become your new favourite bake. Made with strong cheddar, cream cheese, a splash of Worcestershire sauce, and just half a finely chopped onion (no frying or mashing required), they’re packed with flavour but come together in no time. Wrapped in golden puff pastry and baked until crisp and bubbling, they’re perfect warm with HP sauce, tucked into a lunchbox, or sliced up for a party spread.

While you are here: I’ve got a brand new compilation post up on the blog featuring 23 inspiring ready made puff pastry recipes.

These absolutely scrumptious cheese and onion puff pastry slices are ready in 20 minutes.

Greggs the bakers

I live in a country where Greggs doesn’t exist. I know. How have I even managed to function? For the uninitiated, Greggs is a beloved British bakery chain found on almost every high street. It’s the go-to for everything from sausage rolls and steak bakes to cheese and onion pasties. They have the kind of warming, flaky, golden parcels that somehow taste even better when eaten on a park bench in the rain. Cheap, cheerful, and reliably satisfying.

But here in Sweden? I live in a place where savoury pies and pasties are more or less a foreign concept. The Swedes might enjoy a pirogue, the occasional burek, or a Västerbotten quiche, but pasties and savoury bakes like the ones I grew up with? Not a chance.

How on earth have I survived all these years? It’s a mystery. Especially when the craving for a proper cheese and onion pasty hits. Something rich, savoury, and wrapped in buttery pastry. That’s where recipes like this one come in. A little taste of home, recreated in my own kitchen, one bake at a time.

Copycat Greggs cheese and onion pasties

If, like me, you’ve ever found yourself dreaming of a Greggs cheese and onion pasty but live somewhere far from the comforting glow of that blue and white sign, this recipe is for you. It’s my homemade take on the classic, and although I’ve called them puff pastry slices, it’s giving cheese and onion pasties all the way. It hits all the right notes: cheesy, savoury, with that familiar creamy filling wrapped in golden, flaky puff pastry.

You only need a handful of ingredients, and most of them are probably in your fridge already. The filling is a mix of grated strong cheese (cheddar is perfect), cream cheese, a little finely chopped onion, and a splash of Worcestershire sauce for that unmistakable umami depth. Season it to taste and you’re good to go.

Using ready-made puff pastry makes things quick and easy. Just roll out one sheet, spread the cheesy filling over it, top with the second sheet, seal the edges and crimp them well (this step really helps keep the filling inside while baking). A quick egg wash gives it that golden bakery-style finish, and if you fancy, a sprinkling of poppy seeds on top adds a bit of texture and flair.

Bake until puffed and golden, then let it cool slightly before slicing into generous portions. I usually cut mine into six, but feel free to go smaller if you’re sharing (yes, you just might be asked to share them).

Warm or cold, it’s a proper throwback to the high street bakery classic, minus the queue.

Let’s talk puff pastry

I have to be honest: at the time of writing this post, using ready-made puff pastry is still relatively new to me. I’ve always leaned towards baking things from scratch and choosing the healthier route where I can. That said, I’m also a firm believer in balance and not beating myself up over shortcuts, especially when they save this much time and effort.

A couple of years ago, I did dabble. I made some beautiful blackberry and cream puff pastries (they were a dream), and not long after, my chicken sausage rolls became one of my most popular recipes. But strangely, the idea of making savoury bakes using puff pastry didn’t really stick with me at the time. It just never crossed my mind to take that step into cheese-and-onion-pasty territory.

Maybe it’s because the thought of making puff pastry from scratch feels like signing up for a full-day commitment. And, let’s be honest, life’s too short when the shop-bought version is this good. I’m talking flaky, buttery, golden layers without any of the faff. There’s absolutely no shame in convenience, especially when it leads to something this delicious.

From start to finish, these cheese and onion puff pastry slices take just 20 minutes to make. Twenty minutes. They’re the perfect answer to a last-minute savoury craving or a cosy lunch that feels a bit more special than a sandwich.

My adaptations (no mash required)

When I first set out to make these, I did what most of us do: I turned to Google for inspiration. Unsurprisingly, a lot of the cheese and onion bakes I came across used mashed potato as part of the filling, sometimes alongside fried onions. And honestly, they looked and sounded delicious. But mashed potato just wasn’t what I wanted this time around.

I needed something quicker. No peeling potatoes, no boiling, no mashing. No caramelising onions either. I wanted something that felt a little lighter, with minimal prep and maximum flavour. So I stripped things right back.Rather than leave the onion out completely, I chopped up half a small one really finely and mixed it straight into the filling—raw. It felt like a bit of a gamble at the time, but it actually turned out brilliantly. The onion softens just enough in the oven and adds a lovely bite and contrast to the rich, creamy cheese. No frying pan required.

This shortcut version still hits all the comfort food notes but comes together in a fraction of the time. And if you’re ever in the mood to go all in and make the mashed potato version, go for it. But if you’re like me and want something that feels like a proper bake with minimal effort, this is your shortcut.

Alternative savoury fillings

One of the things I love most about these puff pastry slices is how adaptable they are. Once you’ve got your pastry sorted, you can really let your imagination take over when it comes to the filling. Cheese and onion is a classic, of course—but you can quite literally add whatever you fancy.

Next on my list is a spinach and cream cheese version, maybe with a touch of garlic or a sprinkle of nutmeg. You could also go for a Mediterranean-style filling with feta, sun-dried tomatoes, and black olives. Or try mushrooms sautéed with thyme and a little crème fraîche for a comforting autumnal option.

Other savoury combos you might like:

• Roasted butternut squash and goat cheese

• Leek and blue cheese

• Leftover roasted vegetables and a dollop of pesto

• Cooked lentils with curry spices and a bit of mango chutney for a vegetarian twist

• Ham and cheddar with a bit of Dijon mustard for a deli-style bake

Or, why not go sweet?

If you’re in the mood for something sweet? Puff pastry is just as brilliant for desserts. Think sliced apples with cinnamon and sugar, dollops of jam with cream cheese, or even fresh berries with a little honey or lemon zest.

I once made a Nutella and hazelnut version and, well—needless to say, it didn’t last long. You could also try:

• Chopped bananas with peanut butter

• Lemon curd with a bit of Greek yoghurt

• Cherries and dark chocolate

• Apricot jam with flaked almonds

Honestly, the possibilities are endless. This is one of those recipes you’ll find yourself returning to over and over again, just to try out a new filling idea.

How to enjoy these savoury cheese slices

Talking only from a personal viewpoint, the best way to eat these is slightly warm with tonnes of HP sauce. That tangy, savoury hit against the cheesy filling? Utter perfection. If you really want to lean into the whole British comfort food thing, go all in and serve them with chunky chips (fries) and baked beans. Yes, I know. Nothing remotely nutritious about that combo, but honestly? Sometimes you just need proper, unapologetic comfort food. And as far as I’m concerned, everything in moderation is perfectly fine.

That being said, I’ve also eaten these cold, straight from the fridge. No shame in that, whatsoever; they’re still completely delicious. In fact, I scoffed three slices the day I made them. No regrets.

They’re great as a quick lunch, especially with a crisp salad on the side if you’re feeling a little more balanced. Pop a slice in your lunchbox and you’ve got something far more satisfying than a sad sandwich. They also make a brilliant picnic option: Easy to pack, no need for cutlery, and they hold together really well.

Planning a buffet or a party? Cut the bake into smaller squares or fingers and you’ve got an instant crowd-pleaser. They’re filling, they look impressive, and they vanish in minutes. They’d be just as at home at a casual get-together as they would be at a festive holiday spread.

You could even go full brunch with them. Serve alongside some scrambled eggs, grilled tomatoes, and a few baked beans. Or wrap a slice in foil, take it with you on a walk or to work, and feel smug when everyone around you sniffs the air.

They’re that kind of bake: easy, versatile, and a little bit addictive.

Cheese & chive swirls

Cheese & potato pasties

Feta & cream cheese pie with tomatoes

Beetroot cream cheese puff pastry

Simple homemade chicken sausage rolls

Chicken & ham pies

Goat cheese pie

Roasted vegetable pie

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Savoury Cheese and Onion Puff Pastry Slices

Servings 6 slices

Ingredients

• 200g (7 oz) grated strong cheese (I used cheddar)
• 200g (7 oz) cream cheese
• 1 tsp Worcestershire sauce
• ½ small onion (finely chopped)
• salt & pepper (to taste)
• 2 x 250g (2 x 8¾ oz) ready made puff pastry (see note 1)
• 1 egg
• poppy seeds (optional)

Instructions

• Pre-heat the oven to 220°C (428℉). Line a large oven tray with baking paper.
• In a large bowl, mix the grated cheese, cream cheese, Worcestershire sauce, chopped onion and salt and pepper together.
• Roll out one of the pastry sheets on a large oven tray.
• Spread the cheese mixture evenly over the puff pastry, leaving around a 1½cm (½") edge all the way around.
• Beat the egg, and brush over the edge all the way around.
• Take the other sheet of pastry and place it on top.
• Push down the edges to seal, and then carefully roll over the edges all the way around (see note 2).
• Once done, press down, and repeat the procedure again. Crimp with a fork, all the way around (this just ensures that the contents remain inside the pastry).
• Make several scores in the pastry with a sharp knife.
• Brush the egg all over the top of the pastry, and then sprinkle with poppy seeds (optional).
• Bake for around 15 minutes, just until golden brown.
• Remove from the oven and allow it to cool for a while.
• Cut into any size slices you like (I cut mine into 6 large slices) and enjoy it warm or cold.

Notes

 

I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.

1. Using two sheets of ready made puff pastry meant I could make six large slices. If you don't want to make as many, just cut your pastry sheet in half. 
2. I like how the edges look when you turn them over. However, you could skip this, and  just crimp or push down with a fork.

 

 

Related posts:

Goat’s Cheese Pie (Gluten Free) Beetroot Cream Cheese Puff Pastry (with black pepper & Greek yoghurt) Potato and Tomato Omelette Spelt Cheese Scones (and the secret to making great scones) Cheese Spelt Pasties (with potatoes and red onion)