Cheese and Onion Rolls

16 standard portions

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Ingredients

• 375 g Puff pastry
• 2 Potatoes (small; peeled and finely diced)
• 1 Onion (small; finely diced)
• 150 g Cheddar cheese (mature; grated)
• 2 tablespoons Butter
• 1 tsp English mustard
• 1 Egg (whisked)
• 2 Gherkins (finely chopped)
• 1 tbsp Chia seeds

Method

1. Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
2. Add 2 Potatoes to a pan of boiling water. Return to the boil and simmer until tender, about 4-5 minutes.
3. Meanwhile, heat a pan and melt 2 tbsp Butter. Add 1 Onion. Cook over a low heat until softened, about 5 minutes.
4. Drain the potatoes and leave to steam dry for a few minutes. Mash the potatoes.
5. Add 150 g Cheddar cheese, cooked onions, 2 Gherkins and 1 tsp English mustard to the mashed potato. Mix well to combine everything.
6. Slice 375 g Puff pastry lengthways in half. Divide the potato mixture along the two pieces of pastry.
7. Roll the pastry around the mixture. Repeat with the second roll and carefully turn the rolls over so they are seam side down.
8. Slice each roll into eight pieces. Brush with 1 Egg (whisked) and sprinkle over the 1 tbsp Chia seeds.
9. Arrange the rolls on a lined baking tray with space in between them. Bake in the oven for 25 minutes.