Warm cheese and onion cups

Warm cheese and onion cups
  • Serves icon Makes 30
  • Time icon Hands-on time 15 min, oven time 10 min

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.

Nutrition: per serving

Calories
53kcals
Fat
4.2g (1.7g saturated)
Protein
2.5g
Carbohydrates
1.1g (0.2g sugars)
Fibre
0.1g
Salt
0.2g
Calories
53kcals
Fat
4.2g (1.7g saturated)
Protein
2.5g
Carbohydrates
1.1g (0.2g sugars)
Fibre
0.1g
Salt
0.2g

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

  1. 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.
  2. In a medium bowl, mix together the chopped eggs, onions, cheddar, mustard and mayonnaise. Taste and season well, then cover and chill until needed.
  3. When ready to cook, heat the oven to 200°C/180°C fan/gas 6.
  4. 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.

delicious. tips

  1. Learn how to make these cheese and onion cups, plus a speedy smoked salmon canape…

  2. Make the filling up to 24 hours in advance and keep in the fridge, covered, until needed. Fill the cups and bake just before serving.

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