Caramelised Onion and Blue Cheese Savoury Eccles Cake

By Dixie Elliott

Caramelised Onion and Blue Cheese Savoury Eccles Cake
Eccles cakes have hit the headlines recently, following a proposal put to the European Commission to prevent bakers from making them unless based in Eccles. But fortunately this delicious savoury version has avoided such attention.

Makes 20

40g butter

1 tbsp olive oil

1 large red onion, halved

lengthways, thinly sliced

1 small granny smith apple,

peeled, cored and grated

2 tsp caster sugar

50g blue vein cheese,


salt and pepper, to season

4 sheets frozen ready rolled

puff pastry, partially thawed

1 egg, beaten

1 tbsp mustard seeds (or sesame seeds)

Caramelised Onion and Blue Cheese Savoury Eccles Cake Method

1 Melt butter and oil in a non-stick saucepan over medium heat. When butter is sizzling add onion, apple and sugar. Stir until combined. Cover pan, reduce heat to low and cook, stirring occasionally, for 20–25 minutes or until mixture is golden. Remove from heat. Cool. Add cheese and stir until well combined. Season with salt and pepper.

2 Preheat oven to 200C. Line a large baking tray with baking paper. Using a 9cm round cutter, cut 5 rounds from each sheet of pastry. Spoon 3 tsp of the onion mixture into the centre of each pastry round. Fold pastry over filling, forming a half-moon shape. Press edges together with a fork and put on prepared tray. Brush with egg wash and sprinkle with mustard seeds. Bake for 15 minutes or until golden and puffed. Serve.


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