This Cheesy Puff Pastry Appetizer is a quick & comforting dish you’ll want to make again and again.
Looking for a warm, cheesy appetizer that’s easy to make but feels a little special? This Italian puff pastry with potato, cheese, and onion hits the spot. It’s crisp on the outside, soft and savory on the inside—perfect for serving as a starter, a light dinner, or even as a snack. Ready in under 30 minutes, this recipe is a great way to turn a few simple ingredients into something everyone will love.
What Is This Dish?
This dish is inspired by classic Italian comfort food, combining soft potatoes, sweet sautéed onions, and gooey cheese, all wrapped in golden puff pastry. It’s kind of like a rustic hand pie but baked as a whole and cut into portions—simple to prepare and easy to serve.
Think of it as a cross between a potato pie and a cheese tart—flaky, melty, and full of flavor.
Watch the Video of this recipe
Ingredients You Need for This Cheesy Puff Pastry Appetizer
(6 servings)
- 2 rectangular puff pastry sheets (about 230 g | 8 oz each)
- 500 g Fontina cheese or similar (1 lb 1¾ oz), sliced
- 3 medium potatoes (about 500 g | 1 lb 1¾ oz)
- 1 egg, for brushing
- 1 onion, thinly sliced
- 1 tablespoon olive oil
- Salt, to taste
- Ground black pepper, to taste
Variations on the Classic Puff Pastry Appetizer with cheese, onion and potatoes.
- Try different cheeses: You can substitute Fontina with any good melting cheese like mozzarella, Gruyère, Emmental, or even provolone. Also, Brie, Taleggio, or a sharp cheddar would be delicious here.
- Add bacon or pancetta: Cook it until crisp and mix into the filling for a smoky touch.
- Use sweet potatoes instead of regular potatoes for a sweeter, more colorful twist.
- Spice it up with a pinch of smoked paprika or chili flakes in the filling.
How to Make This Easy Cheesy Puff Pastry Appetizer
Step 1: Prepare the Filling
Peel the potatoes and grate them using a coarse grater. Place them in a pot. Peel and thinly slice the onion, then add it to the pot with the potatoes. Pour in a tablespoon of olive oil, season with salt and pepper to your taste, and stir everything well.
Cook over medium-high heat for about 10 minutes. Stir frequently. The potatoes should soften and turn creamy, with no liquid left in the pan (1).
Step 2: Preheat the Oven
While the filling is cooking, preheat your oven to 180 °C (355 °F).
Step 3: Assemble the Puff Pastry
Unroll one sheet of puff pastry onto a baking tray lined with parchment paper. Cover the surface with cheese slices, leaving a small border around the edge. Spoon the warm potato and onion mixture evenly over the cheese (2). Place the second puff pastry sheet on top. Fold and seal the edges, then press with a fork to make sure it’s well closed.
Use a sharp knife to gently score the top into six equal portions (don’t cut all the way through).
Step 4: Brush and Bake
Beat the egg in a small bowl and brush it evenly over the pastry (3). Place the tray in the oven and bake for about 15 minutes, or until golden brown and puffed (4).
Let cool for 5 minutes before slicing fully and serving.
How to Store Your Cheesy Puff Pastry Appetizer
If you have leftovers (though that’s rare!), let the pastry cool completely. Store it in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
To reheat, pop it in a preheated oven at 170 °C (340 °F) for 5–10 minutes to restore the crispiness. Avoid microwaving—it’ll make the pastry soggy.
Final Tips
- For best results, use chilled puff pastry—it puffs up more evenly.
- Let the filling cool slightly before assembling to avoid softening the pastry too early.
- Brushing with egg wash helps achieve that beautiful golden finish.
- Score the top before baking to guide your cuts and let steam escape.
Cheesy Puff Pastry Appetizer with Potato and Onion (VIDEO)
Ingredients
- 3 medium potatoes
- 1 onion thinly sliced
- Salt to taste
- Ground black pepper to taste
- 1 tablespoon olive oil
- 2 rectangular puff pastry sheets about 230 g each
- 500 g Fontina cheese or similar sliced
- 1 egg for brushing
Instructions
- Peel the potatoes and grate them using a coarse grater. Place them in a pot.
- Peel and thinly slice the onion, then add it to the pot with the potatoes.
- Pour in a tablespoon of olive oil, season with salt and pepper to your taste, and stir everything well.
- Cook over medium-high heat for about 10 minutes. Stir frequently. The potatoes should soften and turn creamy, with no liquid left in the pan.
- While the filling is cooking, preheat your oven to 180 °C (355 °F).
- Unroll one sheet of puff pastry onto a baking tray lined with parchment paper. Cover the surface with cheese slices, leaving a small border around the edge.
- Spoon the warm potato and onion mixture evenly over the cheese.
- Place the second puff pastry sheet on top. Fold and seal the edges, then press with a fork to make sure it’s well closed.
- Use a sharp knife to gently score the top into six equal portions (don’t cut all the way through).
- Beat the egg in a small bowl and brush it evenly over the pastry.
- Place the tray in the oven and bake for about 15 minutes, or until golden brown and puffed.
- Let cool for 5 minutes before slicing fully and serving.
