Cheese and onion triangles

50g reduced-fat cheddar cheese

½ onion

100g plain flour

50g baking fat/block

2 – 3 x 15ml spoons cold water

1 egg (optional - milk can be used)

Weighing scales, chopping board, grater, sharp knife, mixing bowl, sieve, measuring spoons, palette knife, flour dredger, rolling pin, spoon, fork, small bowl, pastry brush, baking tray cooling rack. 

1. Preheat oven to 180°C or gas mark 4.

2. Grease or line the baking tray. 

3. Prepare the cheese and onion filling:

• grate the cheese;
• peel and dice the onion;
• mix the cheese and onion together in a small mixing bowl.

4. Make up the shortcrust pastry:

• sift the flour into the bowl;
• rub the fat into the flour, using your fingertips, until it resembles breadcrumbs;
• add the cold water and mix together;
• mix to form a firm, smooth dough.

5. Roll out the pastry into a square, on a floured surface.

6. Cut the square into quarters using the palette knife.

7. Spoon a quarter of the cheese and onion filling in the middle of the square.

8. Break the egg into a small bowl and beat with a fork, brush the edges of the pastry with beaten egg and pastry brush.

9. Fold over to make a triangle and pinch the edges together all the way along using the edge of a fork. 

10. Glaze the top of the triangles with the leftover egg or milk and a pastry brush. 

11. Transfer them onto the baking tray.

12. Bake for 20 minutes, until golden brown.

• Turn up the flavour: Vary the spices and herbs used for different flavour combinations. 
• Focus on fibre: Replace half the flour with wholemeal flour. Remember to use a little more water.
• The triangles can also be baked using an air fryer at 180°C for 15 minutes.
• Food skills - check out our food skills videos to help understand the key skills used in this recipe. 

Be ingredient aware!

Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe. 

You may need to modify the recipe accordingly. For example, if following a vegan or vegetarian diet, use a dairy-free cheese alternative. For those with an allergy to gluten, use a gluten-free flour. Always check food labels for allergens, and suitability for vegetarians and vegans.

For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website. 
  

Nutritional information

This recipe serves three portions based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more. 

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?