Goat’s cheese & onion pastries

Use a hearty shortcrust base then top with creamy cheese and crunchy walnuts and contrast with watercress salad

  • Prep:50 mins
    Cook:10 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 546
  • fat 43g
  • saturates 20g
  • carbs 27g
  • sugars 5g
  • fibre 3g
  • protein 14g
  • salt 1.8g


  • 3 tbsp olive oil
  • 3 large onions, halved and thinly sliced
  • 1 tsp caster sugar
  • 2 tbsp chopped walnuts
  • 12 pitted Kalamata olives, halved
  • 2 tsp chopped rosemary
  • 500g pack all-butter shortcrust pastry
  • 4 Capricorn goat's cheese, halved (keep the rind on)
  • 8 walnuts halves
  • generous handfuls watercress
  • 1 tbsp red wine vinegar
  • 3 tbsp walnut oil


Sara says...
'Most of the elements can be made ahead – an impressive dish with very little effort.'


  1. For the onions, heat the oil in a non-stick pan. Add the onions, stir well, then cover and cook for 15 mins, stirring every now and then. Stir really well and add the sugar, lots of seasoning and the walnuts, olives and rosemary. Cook for 5 mins more, until soft and very golden.

  2. Heat oven to 200C/180C fan/gas 6. Thinly roll out the pastry, then stamp out 8 fluted rounds with a 10cm cutter. Prick with a fork, then bake for 10 mins. Mix the dressing ingredients together. This can all be prepared a few days ahead.

  3. Pile the onions onto the pastry rounds, top with goat‘s cheese and place a walnut half on top of the cheese. Bake for 10 mins until the cheese is melty. Toss the watercress with the dressing, pile onto plates and serve the pastry on top.

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