Tag Archives: Cheese Straws

Caramelised Onion Cheese Straws

These caramelised onion cheese straws are a bit like something that featured in one of Charles’ earliest recipes, but with my parents coming to visit, I thought we ought to put on a bit of a party for them in the new house.  As they were going to be arriving late on Friday evening, I got a lasagne in the oven and set about making them something to nibble with a drink when they got here.  With homemade food being at the heart of our home, it’s hard for us to hold back with that sort of thing.  If you come for a cup of tea or coffee, expect homemade biscuits or a cake, but if you come for a drink, well, we’ll try to put on a bit of a spread.  I know my Mum is a fan of cheese straws, so I figured we could add a little bit of interest to the traditional script by adding a caramelised onion chutney.  These are so simple to make but are pretty impressive when you wheel them out, and although Charles ended up eating most of them, they are pretty tasty and moreish as well as filling enough to serve up with drinks.

Caramelised Onion Cheese Straws

Caramelised Onion Cheese Straws


  • 1 packet ready-rolled puff pastry
  • 4 tbsp caramelised onion chutney
  • 100g mature cheddar
  • 1 egg


  1. Grate the cheese onto a plate or into a bowl.
  2. Roll out the ready-rolled puff pastry and flatten out any creases.
  3. Using a spoon, spoon and spread out the onion chutney all over the surface of the pastry.
  4. Add around half of the grated cheese onto one half of the pastry.
  5. Fold the uncheesed pastry half over the cheesed half and press down lightly, matching up the edges as well as you can muster.
  6. Cut the pastry in half and then cut each half into four sections. Then cut the whole thing in half widthways to give you 16 sticks of sandwiched pastry.
  7. Lightly beat the egg with a fork and use a pastry brush to brush egg over all of the sectioned pastry.
  8. Now comes the tricky part! Prepare two large baking sheets or trays by lining them with greaseproof paper. Now turn each pastry stick into a twist by picking up the top right corner and twisting and folding it over the left side, and repeating the process but in the opposite direction with the bottom of each straw. Press them down a little and then egg wash each straw and sprinkle with the remaining cheese. Pop them in the fridge for half an hour and preheat the oven to 180c.
  9. Once they're nice and chilled, pop the trays in the oven for 20 minutes, or until golden, risen and crispy on the edges. If the cheese or caramelised onion burns in place try not to worry as long as the pastry hasn't burned.
  10. Allow to cool before removing from the trays, being careful as the cheese can become quite sticky, so if you try to whip them off too quickly they could break.
  11. Pop them into a nice bowl and serve to your guests. And enjoy the party!
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If you are looking for something to serve up with a nice cuppa rather than a glass of something stronger, why not try whipping up one of our Victoria Sandwiches or Mocha Cakes?


Quick Sausage Rolls and Cheese Straws

Some horrible photography but they weren’t really frazzled – promise!

This won’t exactly be very coherent because it wasn’t even a very coherent day! My mother and step-father have an annual Christmas party – I know, I know, a very late post but I wasn’t sure to write it up or not because it was such as mishmash of things. I wanted to help them with things because they are both getting on a bit and my mother has a bad back so don’t want her making it worse. I was supposed to do a few things, cut up 5kg of beef, prepare 30 chicken thighs to make mango chicken and then I thought I would make some sausage rolls for the guests.

Needless to say, despite my good intentions, I got there and the beef was already cooked and ready to be reheated the day of the party and my mother was keen to do the chicken because it also turned out that they had been deboned by the butcher so it was very low effort! She had also proceeded to order a very small amount of sausage meat so I arrived with very little to do and a mass of bought pastry so I had to improvise! I also did this before Brookers of Blunty’s came about so it wasn’t very well documented with photos.

Sausage Rolls

The sausage rolls were intended to be made in a much bigger quantity, I have made them a time or two before and how can you not love a sausage roll?! The best thing is that it is totally customisable. I went with some herbs in the sausage meat and some thinly sliced bits of “cooking” chorizo to give something a bit more. As it slowly dawned on me how little meat I had, the sausage rolls sort of became pinwheel type things but they were still brilliant!

If you are being adventurous with your flavour combinations, it might be worth taking some of your sausage meat and frying it in order to check it tastes ok.


Sausage meat (more than your mother gives you!) – probably about a pound (500g)

1 pack of ready made puff pastry

About 70g of chorizo

1 tablespoon of thyme

1 tablespoon of sage

1 tablespoon of rosemary

1 beaten egg

Fennel and sesame seeds to top

1, Roll your pastry into a long rectangle large enough to contain all of your sausage meat etc

2, Throw in all of the herbs, sausage meat and shredded chorizo into a bowl and mix well, your hands are the best thing for doing this with!

3, Create a freestyle sausage shape on the pastry, remember you will need a good bit of an overlap in order to overlap the pastry.

4, With a pastry brush, brush a little egg onto the flap of pastry and then, over the SAUSAGE, ROLL the pastry over and use a fork to crimp the pastry.

5, Cut them into the desired size and put them onto a greased baking tray, brush on some beaten egg and sprinkle sesame seeds etc on top.

6, Put them in a medium oven (180 degrees C) for 20 minutes and check them regularly to see they aren’t burning!

Quick Cheese Straws

The cheese straws were made purely to use up the excess pastry but they were brilliant. I decided to cut the chorizo into thin matchsticks and grate some cheddar. There is no need to bother with instructions, simply roll out the pastry, liberally sprinkle the filling and then fold it in half and then cut them into ribbons about 1cm wide and 4-5mm thick. If you want to get fancy, try twisting them up!

Sorry about the chaos of this post, it has been a busy few days of no free time and working all weekend!  On the bright side, we saw a barn owl flying over our field. Lovely stuff.IMG_0249