Warm cheese and onion cups
- Portion size: Makes 30
- Hands-on time 15 min, oven time 10 min
- Difficulty: easy
A vegetarian canapé recipe that’s quick to make and is bound to go down a storm with its cheesy onion filling. It uses ready-made croustade ‘cups’, so you don’t need to make your own pastry either.
You might also like our mini croque monsieurs – diddy but oh-so delicious.
Ingredients
- 4 medium free-range eggs
- 4 finely sliced spring onions
- 150g grated mature cheddar
- 1 tbsp dijon mustard
- 3 tbsp good quality mayonnaise
- 30 croustade shells
- Paprika
Method
- Bring a pan of water to a simmer and lower in the eggs. Boil for 8 minutes, then rinse under cold running water until cooled. Shell and roughly chop.
- In a medium bowl, mix together the chopped eggs, onions, cheddar, mustard and mayonnaise. Taste and season well, then cover and chill until needed.
- When ready to cook, heat the oven to 200°C/180°C fan/gas 6.
- Line up 30 croustade shells on a baking tray (available from larger supermarkets – we used Rahms) and fill each with 1 tsp cheese and onion mixture. Bake the cheese and onion cups in the oven for 10 minutes or until the tops are golden. Dust each with a pinch of paprika and serve immediately.
Nutrition
- 53kcals Calories
- 4.2g (1.7g saturated) Fat
- 2.5g Protein
- 1.1g (0.2g sugars) Carbs
- 0.1g Fibre
- 0.2g Salt
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