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golden cooked cheese and onion rolls in rows on white background

Cheese and Onion Rolls

Robyn
These cheese and onion rolls with puff pastry are an easy recipe for leftover mashed potato that kids absolutely love (and adults too!). Quick and simple to make, they are a favourite in lunch boxes and great for picnics.
4.75 from 16 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Course Lunch, lunchbox, picnic
Cuisine British
Servings 12 rolls
Calories 304 kcal

Ingredients
  

  • 1 brown onion, finely chopped ($0.45 / £0.10p)
  • ½ tablespoon oil - vegetable oil, sunflower oil or olive oil ($0.04 / £0.02p)
  • 180g (6.3oz) grated cheddar cheese / tasty cheese ($2.08 / £1.44)
  • 1 teaspoon dijon mustard ($0.07 / £0.02p)
  • 1 egg, size large ($0.35 / £0.18p)
  • 275g (1¼c) mashed potato. see note 1 below if making without leftover mashed potato ($0.56 / £0.11p)
  • 2 puff pastry sheets ($0.76 / £0.86p)

Instructions
 

  • Preheat the oven to 180˚C fan / 200˚C / 356 °F convection / 400 °F
  • Line a baking tray with baking paper / baking parchment.
  • Chop the onion and fry in the oil in a frying pan over a medium heat for 5-7 minutes until the onion is soft. Leave to cool slightly.
  • In a large mixing bowl mix the mashed potato with grated cheese, mustard, beaten egg and add the cooked onion. Season with salt and black pepper.
  • Lay out one sheet of puff pastry and cut it in half.
  • Spread a quarter of the mashed potato mixture down the centre of one half, seal one of the long edges with water, milk or a little of the egg in the bottom of the cup/bowl you used to beat it in.
  • Fold one long side over to the other side, pressing gently to seal.
  • Cut into thirds to make three potato rolls and place on the lined tray, seam side down.
  • Repeat with the other half of the pastry. Then repeat with the other sheet of pastry.
  • Optional: Using a pastry brush or bit of kitchen roll, wipe out the last of the beaten egg from the cup / bowl you beat it in to brush over the cheese and onion rolls. This helps give them a lovely golden shiny top.
  • Place in the preheated oven and bake for 20-25 minutes, until golden.
  • Leave on tray for 5 minutes, then move to a wire rack to cool completely.
  • Enjoy warm at room temperature or cold. Store any leftovers in the fridge, covered, for up to 3 days.

Video

Notes

Estimated costs: Australia $4.31. Per roll = $0.36
UK £2.73. Per roll = £0.23p
America - I am yet to calculate the estimated ingredients costs to make this recipe in the US. If you would find it useful please contact me and I'll get calculating :) 
  1. Making these rolls without using leftover mashed potato: Instead of leftover mashed potato, cut 1 small potato weighing around 100g into cubes and cook in boiling water for 20 minutes, until soft. Drain and cool then mash with a fork and use as per the recipe.
Puff pastry – You can use any brand of puff pastry you like: Pampas, supermarket own brand, Jus roll. I use 24cm x 24cm frozen puff pastry sheets, weighing about 160g each, but you can use a block of puff pastry and roll it out to ¼ cm thick.
Onion – a brown onion. You can use red onion or a couple of spring onions/ green onions instead if you prefer.
Cheese – I prefer to use block tasty cheese and grate it myself, not only is it cheaper but it doesn’t have the cellulose coating on it. You can use cheddar cheese or another hard cheese.
Mashed potato – this recipe is made with a mashed potato that isn’t runny. If you have a super creamy mash then the filling may ooze out of the ends slightly.
Egg – this is important to holding the filling in the rolls, otherwise it has a tendency to leak out. If you want to make these rolls egg free then you can leave it out, but be prepared for the possibility of a lot of filling on the baking tray. It goes lovely and crispy and tastes delicious, so if you aren’t worried about the look of your cheese onion roll then go for it! 
Make sure your oven is preheated before you place the cheese rolls in to cook.
When using frozen puff pastry sheets make sure they are fully defrosted before rolling the pastry around the potato filling. If they are still slightly frozen the pastry can crack, causing the filling to leak out of the cracks when cooking.
Cut through the pastry with a sharp knife, don’t drag the knife along as this will cause the pastry to tear.

Nutrition

Calories: 304kcalCarbohydrates: 32gProtein: 8gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.004gCholesterol: 29mgSodium: 198mgPotassium: 299mgFiber: 2gSugar: 1gVitamin A: 173IUVitamin C: 19mgCalcium: 119mgIron: 1mg
Keyword leftover mashed potato recipe, potato rolls, vegetarian sausage rolls

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