Goats’ cheese and onion pastries

  • serves 8
  • Easy

A classic dinner party starter that your guests will love. Creamy, tangy cheese, crunchy walnuts and tart olives create a taste sensation



  • onions 3, sliced
  • sugar  a pinch
  • walnuts  a handful, chopped
  • kalamata olives 12, halved
  • rosemary 2 tsp, chopped
  • ready-made shortcrust pastry 500g 
  • red wine vinegar 1 tbsp
  • walnut oil 3 tbsp 
  • goat's cheese 1 whole
  • watercress 100g 


  • Step 1

    Heat a little oil in a pan. Add onions and cook for 15 minutes. Add a pinch of sugar, lots of seasoning and a handful of chopped walnuts, kalamata olives and chopped rosemary. Cook until soft and golden.

  • Step 2

    Heat oven to 200c/fan 180c/gas 6. Thinly roll out a 500g block ready-made shortcust pastry, then stamp out 8 fluted rounds with a 10cm cutter. Prick with a fork, then bake for 10 minutes.

  • Step 3

    For the dressing, mix red wine vinegar and walnut oil.

  • Step 4

    Pile the onions onto the pastry rounds, top each with a thick round of goat’s cheese and put a walnut half on top of the cheese. Bake for 10 minutes.

    Toss watercress with the dressing, pile onto plates and serve the pastry on top.