Eccles cakes are a classic British pastry, traditionally filled with spiced currants and sugar. This savory version swaps the sweet filling for a rich, tangy blend of cheese, onion, and herbs, all wrapped in flaky, buttery puff pastry. The result is a wonderfully moreish snack or appetizer that pairs the crisp, caramelized edges of the pastry with a molten, savory center—a genuinely delicious twist on a beloved classic.
Ingredients
- 1 sheet (about 9.9 oz / 280 g) all-butter puff pastry, thawed if frozen
- 1 cup (100 g) grated sharp cheddar cheese
- 1/2 cup (60 g) crumbled blue cheese (like Stilton or Gorgonzola)
- 1/4 cup (30 g) grated Parmesan cheese
- 1/2 small onion, finely chopped (about 1/4 cup / 40 g)
- 1 tablespoon (15 ml) olive oil
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1/4 teaspoon freshly ground black pepper
- 1 large egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small skillet, heat the olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 3-4 minutes. Set aside to cool slightly.
- In a mixing bowl, combine the grated cheddar, crumbled blue cheese, grated Parmesan, cooked onion, thyme, and black pepper. Mix well to form a cohesive filling.
- On a lightly floured surface, roll out the puff pastry sheet slightly to smooth any creases and make it a uniform thickness (about 1/8 inch / 3 mm). Using a round cutter (about 4 inches / 10 cm in diameter), cut out 8 circles. Re-roll the scraps if needed.
- Place a generous tablespoon of the cheese mixture in the center of each pastry circle. Be careful not to overfill.
- Brush the edges of each circle with a little beaten egg. Gather the edges up over the filling and pinch firmly to seal, forming a small pouch. Gently flatten each pouch with your palm to form a disc, about 3 inches (7.5 cm) in diameter.
- Place the discs seam-side down on the prepared baking sheet. Using a small knife, make 2-3 small slashes on the top of each to allow steam to escape.
- Brush the tops with the remaining beaten egg.
- Bake in the preheated oven for 20-25 minutes, until the pastries are puffed and deep golden brown. Let cool on the baking sheet for 5 minutes before serving (the filling will be very hot).
Tips
- Keep the pastry cold: If the pastry warms up, it will be harder to work with and may tear. Work quickly, and if it becomes too soft, pop it in the fridge for 10 minutes.
- Seal well: Make sure the edges are sealed tightly to prevent the cheese from leaking out during baking. A good pinch or a fork press works well.
- Don’t overfill: It’s tempting to add more cheese, but too much filling can cause the pastries to burst open.
- Use good quality cheese: Since cheese is the star, use cheeses you enjoy eating. A mix of sharp cheddar and a creamy blue gives the best flavor.
Serving Suggestions
Serve these warm, straight from the oven, as a delightful appetizer or snack. They pair beautifully with a crisp green salad, a bowl of tomato soup, or a dollop of chutney or pickle. They also make a great addition to a picnic or party platter.
Variations
- Add a pinch of cayenne pepper or smoked paprika to the cheese mixture for a subtle kick.
- Swap the blue cheese for feta or goat cheese for a different flavor profile.
- Add a handful of chopped walnuts or pecans for extra crunch.
- For a sweeter-savory combo, add a spoonful of caramelized onion or fig jam to the filling.
Storage and Reheating
Store leftover Eccles cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes, or until heated through and crisp. They can also be reheated in an air fryer at 350°F (175°C) for 3-4 minutes. Avoid microwaving, as it will make the pastry soggy.
Frequently Asked Questions
Can I use shortcrust pastry instead of puff pastry? Yes, you can. Shortcrust will give a sturdier, more pie-like texture. The baking time may need to be slightly reduced, so keep an eye on them.
Can I freeze these Eccles cakes? Absolutely. Freeze them unbaked on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 5-10 minutes to the baking time.
What if I don’t have blue cheese? You can simply use all cheddar, or substitute with another strong cheese like Gruyère or mature Gouda. The flavor will be less tangy but still delicious.
Why did my pastries leak? This usually happens if the edges weren’t sealed well or if they were overfilled. Make sure to pinch firmly and don’t overstuff.
Can I make these ahead of time? Yes, you can assemble them a few hours ahead and keep them in the refrigerator, covered, until ready to bake. You may need to add a minute or two to the baking time if they go in cold.
What is the best cheese to use? A sharp cheddar provides a strong base, while a creamy blue adds a distinctive tang. You can adjust the proportions to your taste.
Related
- Brioche Yule Bread: Rich Holiday Wreath Recipe
- Brioche Without Yeast: Quick Buttery Bread
- Brioche Yeast Recipe: Soft, Rich & Buttery
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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