Homemade cheese and onion rolls. Enjoy straight out of the oven for a deliciously gooey centre – or make a batch and eat cold on a picnic.
I discovered another ingredient that is hard to come by in Toronto this weekend -ready rolled puff pastry!
I used to always use it in England for making pies. After much hunting I did discover you can buy it here in the frozen section of supermarkets in a block – however, seeing as I wanted to make rolls the same day – frozen wasn’t really an option.
You know when you get in your head you really want to make something?
I decided to make my own pastry – something that’s never really gone so well in the past.
I found a good and pretty straightforward recipe for pastry on the BBC website. Using that and a glass (as I don’t have a rolling pin) I gave it a go, and I was impressed with the results!
The Recipe: Cheese and Onion Rolls
What you will need:
Makes 4 rolls
Time: 1:45 (if making own pastry)
For the pastry:
- 250g plain/ all-purpose flour
- 175g butter
- Pinch salt
- 150ml cold water
- 1 egg
For the filling:
- 100g cheddar cheese
- 1 white onion
- ½ teaspoon paprika
- Salt and pepper
I used a BBC recipe for the pastry – altering the amount of each ingredient slightly to suit my taste.
The method below is taken from the BBC website (I think they can explain this better than me!)
For the filling:
- Pre-heat oven to 375F
- Grate the cheese. Finely chop the onion.
- Mix together with paprika, salt and pepper in a bowl.
- Roll the pastry out so it is about 5mm thick.
- Cut the pastry into 4 pieces
- Spoon about 2bsp of the mixture into the centre of each piece of pastry.
- Brush a little water around the edges of the pastry. The water will act like glue.
- Fold the pastry around the mixture to make a parcel. Use extra water to seal the pastry if required.
- Beat the egg and brush over the pastry.
- Add to the oven for 20-30 minutes – until golden brown.
- Serve and Enjoy!