Cheese and Onion Rolls
User Reviews
5
Cheese and Onion Rolls
Description
This recipe uses small diced potatoes boiled until tender, then mashed and combined with softened onions cooked slowly in butter, creating a soft and flavorful filling base. Mature cheddar cheese adds a sharp, creamy dimension, while chopped gherkins provide acidity and texture. English mustard enhances the overall savory profile. The mixture is spread over halved puff pastry sheets, rolled up, and sliced into pieces, each brushed with egg wash and sprinkled with chia seeds for a subtle crunch.
Baked at a moderate-high heat, the rolls become golden with crisp pastry and warm, well-combined filling inside. The combination of tender potato, melted cheese, and soft onions delivers a comforting texture contrast against the flaky exterior. These rolls can be served warm as a snack or alongside soups and salads.
Key tips include letting ready-rolled puff pastry sit before handling to prevent cracking, using a sharp knife to slice without tearing pastry, and avoiding overfilling to ensure proper sealing. The filling can be adjusted with less cheese for lighter rolls, and onions can be caramelized further by adding a bit of brown sugar for extra sweetness. After baking, allow the rolls to cool briefly as the cheese inside can be very hot.
Ingredients
- 375 g puff pastry
- 2 potato small; peeled and finely diced
- 1 onion small; finely diced
- 150 g cheddar cheese mature; grated
- 2 tablespoon butter
- 1 teaspoon English mustard
- 1 egg whisked
- 2 gherkins finely chopped
- 1 tablespoon chia seeds
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Add 2 Potatoes to a pan of boiling water. Return to the boil and simmer until tender, about 4-5 minutes.
- Meanwhile, heat a pan and melt 2 tablespoon Butter. Add 1 Onion. Cook over a low heat until softened, about 5 minutes.
- Drain the potatoes and leave to steam dry for a few minutes. Mash the potatoes.
- Add 150 g Cheddar cheese, cooked onions, 2 Gherkins and 1 teaspoon English mustard to the mashed potato. Mix well to combine everything.
- Slice 375 g Puff pastry lengthways in half. Divide the potato mixture along the two pieces of pastry.
- Roll the pastry around the mixture. Repeat with the second roll and carefully turn the rolls over so they are seam side down.
- Slice each roll into eight pieces. Brush with 1 Egg (whisked) and sprinkle over the 1 tablespoon Chia seeds.
- Arrange the rolls on a lined baking tray with space in between them (a). Bake in the oven for 25 minutes (b).
Notes
- Allow ready-rolled puff pastry to sit at room temperature for 15 minutes before unrolling to prevent cracks.
- Use a sharp knife to cut the pastry in clean slices to avoid tearing.
- Adjust cheese amounts to vary the intensity of the cheesy flavor; less cheese results in lighter rolls.
- Add a pinch of brown sugar when cooking onions to deepen caramelization if desired.
- Let rolls cool for about 10 minutes after baking to avoid burns from the hot cheese inside.
- Do not overfill the pastry to ensure rolls seal properly during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Serving | 1roll | |
| Calories | 183kcal | 9% |
| Carbohydrates | 15g | 5% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 23mg | 8% |
| Sodium | 189mg | 8% |
| Potassium | 137mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 155IU | 3% |
| Vitamin C | 6mg | 7% |
| Calcium | 78mg | 8% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
