These tasty cheese and onion rolls are a delicious vegetarian snack. Made with store-bought puff pastry, they're easy to make and are great for lunch or as a tea-time snack.
We love a good veggie sausage roll, and while my lentil sausage rolls are one of my favourites I sometimes want something more on the cheesy side. So instead I make these lovely cheesy onion rolls.
Packed with lots of cheddar cheese, potatoes and soft caramelised onions in a golden brown crispy puff pastry, these onion cheese rolls are delicious Every time I make them they disappear before they have even cooled!
🛒 What You'll Need
- Puff Pastry - I use a roll of store-bought puff pastry sheets if you can get all-butter puff pastry even better.
- Onions - You will need one large brown onion, cut it in half and then slice it.
- Potatoes - I use 3 small potatoes for this recipe, I always peel them and I use maris piper, any fluffy potato will work well.
- Cheese - A good mature cheddar cheese is perfect for these rolls, but you could swap it up and add some red Leicester cheese.
- Mustard - I use English mustard for these, this adds a little tanginess to the rolls. You could also use Dijon or wholegrain mustard if you prefer. You can also use mustard powder if you want.
- Gherkins - A couple of finely chopped gherkins add texture and flavour to these rolls but they are optional so if you don't like pickles you can leave them out but I recommend them.
- Other Ingredients Needed - You will also need, butter, one egg, nigella seeds, plain or all-purpose flour, fresh thyme, salt and black pepper.
🔪 How To Make Cheese and Onion Rolls
Please see the recipe card below for full instructions and the ingredient list.
1. Start by boiling the potatoes in a pan of salted water.
2. While the potatoes are cooking start to cook the onions. Melt the butter in a frying pan, add the sliced onions to the pan along with a small pinch of salt and fry over low-medium heat for 25-30 minutes. Stir often to stop them burning or sticking to the pan.
3. Once the potatoes are cooked mash them then add them along with the cooked onions to a large bowl to cool.
4. Next, add the grated cheese, chopped gherkins, mustard and thyme leaves to the mashed potato and onions and mix well. Season with salt and freshly ground black pepper.
5. Unroll the pastry, then place it on a lightly floured surface and using a rolling pin roll it out evenly. Cut the pastry in half lengthways. Then place half the cheese and onion mixture on one piece of pastry, using your hands to form it into a long sausage shape. Leave room at the edge. Brush the long edge with egg wash. Repeat for the second piece of pastry.
6. Fold the remaining pastry over the mixture and use a fork to seal the edges. Using a sharp knife cut each large roll into four equal rolls. Brush each roll generously with egg wash then sprinkle the nigella seeds on top of the rolls. Place the rolls on a lined baking tray and bake in the oven for 25 minutes. Once cooked remove the rolls to a baking rack to cool slightly. Eat while still warm.
👩🍳 Top Tips
- Leakage - You will find that the cheese leaks from the exposed pastry ends. I Have made these pinched at the ends and open and still get leakage. I use a knife to scrape the cheese back into the rolls when they come out from the oven. Be very careful doing this as the cheese and the rolls will be very hot! Leave any burnt cheese on the tray.
- Pastry - To ensure the pastry is easy to unroll remove it from the fridge at least 15-20 minutes before you start making these rolls. If the pastry is too cold it will be hard to handle and can crack.
- Onions - You could swap the brown onion for red onion if you like. You could also add some chopped green onions in there too.
- Seeds and herbs - If you can't find nigella seeds you could use poppy seeds instead. You could also add a little garlic or garlic powder to the mix to give it an extra kick of flavour.
These rolls are better made fresh and eaten warm, however, you can eat them cold. My family certainly does.
Yes you can, I reheat these at 200°C for 3 - 4 minutes. Be careful though as they will be very hot. They won't be as crispy as when first cooked but they will still be very tasty.
Yes, you can. Freeze them once the rolls are assembled but before you brush them with egg wash. Place them on a tray then place the tray in the freezer for about an hour until they are very cold. Transfer to a freezer-suitable container and keep in the freezer for up to three months. They can be cooked frozen, you will need to cook them for linger though.
🍽 More Delicious Recipes Using Puff Pastry
- Puff Pastry Mince Pies - I love making these at Christmas, they are a great alternative to regular mince pies! Just serve with a good dollop of whipped cream for a very festive treat.
- Brie and Cranberry Parcels - Perfect as a starter for Christmas dinner or to use up any leftover Brie, these are so easy to make and taste amazing!
- Mushroom Tart - This is a great veggie dinner, so easy to make and very tasty.
🍴 More Appetizer Recipes
Cheese and Onion Rolls
- 3 small potatoes peeled then cut into eights
- 1 tablespoon butter
- 1 large brown onion cut in half then sliced
- 250 g / 2cups mature cheddar cheese grated (sharp cheddar)
- 2 small gherkins finely chopped
- 1 teaspoon English mustard
- 1 teaspoon fresh thyme leaves
- 1 sheet of pre-rolled puff pastry
- 1 medium egg whisked
- ½ tablespoon nigella seeds
- ½ teaspoon sea salt divided into two parts
- ¼ teaspoon freshly ground black pepper
- Plain flour (all-purpose flour) for dusting the surface
- Cook the potatoes in a pan of salted water. Once cooked drain then cover and leave to steam for a couple of minutes.Mash with a potato masher and transfer to a large mixing bowl to cool.
- Meanwhile, cook the onions. Melt a tablespoon of butter in a frying pan, add the sliced onions along with a small pinch of salt. Cook over low-medium heat for 25 minutes stirring often. The onions are done once they are golden brown and soft. Add them to the bowl with the mashed potato to cool.
- Once they have cooled add the grated cheese, a teaspoon of English mustard, two chopped gherkins and the thyme to the potatoes and onions.Mix well and season with salt and freshly ground black pepper.
- Unroll the pastry then place it on a floured surface. Roll it out a little with a floured rolling oin.Cut the pastry in half lengthways. Divide the cheese and onion mixture between the two pieces of pastry.Using your hands shape the mixture into a sausage shape. Lift the remaining pastry over the mixture then using a sharp knife cut each roll into four equal rools. You should have eight rolls altogether.(You can freeze these now if you want)
- Brush each roll with the egg wash then sprinkle each roll with some of the nigella seeds.
- Line a large baking tray with parchment paper.Place the rolls on the tray then bake in the middle of the oven for 25-30 minutes at 180°C 350°F fan oven.Once the rolls are puffed up and golden brown they are done. Remove to a baking rack to cool before serving warm.
- Freezing - You can freeze these, I recommend freezing them before they are cooked. They can stored in the freezer for up to 3 months. You can cook these from frozen but you will need to cook them for longer.
- Recipe Inspiration - This recipe is roughly adapted from this recipe from BBC GoodFood.
- Nutritional Information - All nutritional information shared is an estimate based on third-party calculations. If calorie count and/or nutritional values are important to you, we recommend putting the ingredients through whichever online nutritional calculator you prefer. Calories can vary depending on which brands were used. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
- Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible for the best results.