Description
These Cheese and Onion Rolls are a deliciously savory pastry treat perfect for snacks or light meals. Made with a comforting blend of creamy mashed potatoes, caramelized onions, sharp mature cheddar cheese, and a hint of mustard and thyme, all wrapped in flaky puff pastry and topped with nigella seeds. Baked to golden perfection, these rolls offer a satisfying combination of textures and flavors.
Ingredients
Scale
Potato and Onion Filling
- 3 small potatoes, peeled and cut into eighths
- 1 tablespoon butter
- 1 large brown onion, halved and sliced
- ½ teaspoon sea salt (divided)
Cheese Mixture
- 250 g (2 cups) mature sharp cheddar cheese, grated
- 2 small gherkins, finely chopped
- 1 teaspoon English mustard
- 1 teaspoon fresh thyme leaves
- ¼ teaspoon freshly ground black pepper
Pastry and Topping
- 1 sheet pre-rolled puff pastry
- 1 medium egg, whisked (for egg wash)
- ½ tablespoon nigella seeds
- Plain flour (all-purpose flour) for dusting surface
Instructions
- Cook the Potatoes: Place the peeled and cut potatoes in a pan of salted water. Bring to a boil and cook until tender. Drain the potatoes and cover the pan to let them steam for a couple of minutes. Mash the potatoes with a masher, then transfer to a large mixing bowl and allow to cool.
- Caramelize the Onions: While potatoes cook, melt the butter in a frying pan over low-medium heat. Add the sliced onions with a pinch of salt. Cook slowly for about 25 minutes, stirring often until the onions become golden brown and soft. Add the cooked onions to the mashed potatoes to cool.
- Prepare the Cheese Mixture: Once the potato and onion mixture has cooled, add the grated cheddar cheese, English mustard, chopped gherkins, and fresh thyme leaves. Mix thoroughly. Season with remaining sea salt and freshly ground black pepper to taste.
- Assemble the Rolls: Unroll the puff pastry onto a floured surface and roll it out slightly using a floured rolling pin. Cut the pastry sheet in half lengthwise. Divide the cheese and onion mixture evenly between the two halves. Shape the mixture into a sausage-like log along the pastry strips. Fold the pastry over the filling and use a sharp knife to cut each filled pastry strip into four equal rolls, yielding eight rolls in total. (At this stage, the rolls can be frozen if desired.)
- Add Egg Wash and Seeds: Brush each roll generously with the whisked egg wash and sprinkle nigella seeds on top for added flavor and texture.
- Bake the Rolls: Preheat the oven to 180°C (350°F) fan forced. Line a large baking tray with parchment paper and place the rolls on it, ensuring some space between them. Bake in the middle rack of the oven for 25-30 minutes or until the pastry is puffed and golden brown.
- Cool and Serve: Remove the rolls from the oven and transfer to a wire rack to cool slightly. Serve warm for the best taste experience.
Notes
- You can freeze the assembled but unbaked rolls; bake directly from frozen adding a few extra minutes to the cooking time.
- Ensure the onions are cooked low and slow to develop rich caramelized flavor without burning.
- Use mature sharp cheddar for strong cheese flavor.
- Egg wash ensures a golden, shiny crust.
- Nigella seeds add a subtle oniony, nutty aroma but can be substituted with sesame seeds if preferred.
Keywords: Cheese and Onion Rolls, Puff Pastry Rolls, Savory Pastry Snacks, British Snack Recipes, Homemade Cheese Rolls