A white plate topped with a puff pastry tart, sliced open with melted cheese in the middle

Leftover cheese pies

Name: Leftover cheese pies
Total time: 1 h 10 min
Yield: Makes 4
Ingredients: 2 large onions finely chopped; 150g (about 1 medium) floury potato cut into 1½cm cubes; 2 tbsp unsalted butter; 2 tbsp plain flour; 400ml whole milk; 400g left-over hard cheese (we used a mixture of cheddar, pecorino and gruyère) grated; 2 tsp English mustard; a pinch white pepper; 1 egg beaten, to glaze; 2 x 320g ready-made puff pastry sheets; pickle or chutney to serve

Anna Glover

Published: December 3, 2021 at 3:36 PM

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Makes 4

Easy

Total time: 1 hr and 10 mins

+ chilling

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Turn your Christmas cheeseboard leftovers into these potato and onion puff pastry pies for an indulgent, Boxing Day lunch. We've gone for a combination of cheddar, pecorino and gruyère, but you can easily customise

Vegetarian

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Alternatives

Complete the dish

Make these leftover cheese pies, then check out our leftover turkey toastie, mac 'n' cheese bar, bubble and squeak, cheese and potato pie and more Christmas leftovers recipes. Also take a look at our Christmas cheeseboard and cheese grazing board for tips on how to put together the perfect spread.

Ingredients

Nutrition

2 large onions

finely chopped
150g (about 1 medium) floury potato

cut into 1½cm cubes
2 tbsp unsalted butter
2 tbsp plain flour
400ml whole milk
400g left-over hard cheese (we used a mixture of cheddar, pecorino and gruyère)

grated
2 tsp English mustard
a pinch white pepper
1 egg

beaten, to glaze
2 x 320g ready-made puff pastry sheets
pickle or chutney

to serve

Nutrition: per serving

kcal1259
fat83.8g
saturates45.8g
carbs78.8g
sugars14.6g
fibre8.1g
protein43.4g
salt3.8g

Method

step 1

Put the onions and potato into a steamer basket and steam for 8-10 minutes or until tender.
step 2

Melt the butter in a pan over a low-medium heat, sprinkle in the flour and mix into a thick paste. Add the milk, a splash at a time, stirring continuously, until you have a lump-free white sauce. Cook gently for a few more minutes until thickened. Stir in the cheese and mustard, and season with a pinch of white pepper. Cook for a minute more until the cheese has melted, then remove from the heat and fold in the onions, potato and a little salt, depending on the saltiness of the cheeses. Transfer to a dish and cool to room temperature, then chill until you’re ready to bake.
step 3

Heat the oven to 200C/fan 180C/gas 6. Unravel the pastry sheets and cut each into two rectangles. Spoon the cheese sauce onto the middle of one side of each pastry rectangle, leaving a 1cm border.
step 4

Brush the exposed pastry border with the beaten egg, then fold over the other side and crimp the edge with a fork to seal. Transfer to a baking sheet lined with baking paper and brush with more egg. Cut a cross into the tops of the pies for steam holes. Bake for 40-45 minutes or until golden and puffed up. Cool for 10 minutes, then serve with pickle or chutney.

Try more indulgent cheese recipes

Authors

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Anna GloverSenior food editor

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