Cheese and Onion Rolls -

Pastry rolls with nigella seeds and condiments

Cheese and Onion Rolls

Cheese and onion rolls are a deliciously cheesy vegetarian alternative to sausage rolls. Crisp and golden brown puff pastry filled with cheddar cheese and onions baked to perfection.

Course Snack

Cuisine Vegetarian

Diet Vegetarian

Prep Time 30

Cook Time 45

Total Time 1 15

Servings

Calories 550kcal

Author Michelle Alston

Ingredients

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

Instructions

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.

Notes

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.

Nutrition