Why These Cheese & Onion Rolls Work Every Time

By Bigger Bolder Baking · 75 min

Ingredients

Instructions

1. Cook the potatoes in a steamer over water or in simmering water for about 30 minutes, until tender.
2. Mash the hot potatoes in a large bowl and set aside.
3. Melt the oil and butter in a frying pan over medium-low heat, add the sliced onion and cook for about 25 minutes, stirring often, until brown and caramelised.
4. Mix the onion into the mashed potatoes and let cool to room temperature.
5. Fold the grated cheese, eggs, flour, mustard, thyme, salt and pepper into the cool mixture.
6. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
7. On a floured surface, roll the puff pastry to 11x13 inches (28x33 cm) if needed, then cut it in half lengthwise.
8. Spread the filling down the centre of both pastry pieces, leaving about 1 1/2 inches (4 cm) free on each side.
9. Brush the edges with egg wash, wrap the pastry over the filling and overlap the seam to seal.
10. Cut each log into about 8 equal pieces and place them seam-side down on the sheet.
11. Brush the rolls with egg wash and sprinkle with nigella seeds.
12. Bake for 35–40 minutes, until puffed and golden brown.
13. Cool for 10 minutes before serving.

Summarized from Bigger Bolder Baking's video. Watch it for the details.

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OnionEggCheesePotatoCheddar cheesePuff pastry