Cheese and Onion Rolls

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My irresistible Cheese and Onion Rolls will be the hit of your holiday gathering! Golden-brown puff pastry encases a hearty potato and tasty cheese filling enhanced with sautéed onion, Dijon mustard, and thyme. When testing this recipe, I initially had some issues with the potato filling oozing out of the pastry, so I tested it about five times before perfecting it—adding two eggs and flour helps the filling set and stay neatly inside the cut pastry. For convenience, I strongly recommend using good-quality store-bought pastry, and you can even make the potato filling in advance to cut down on prep.

If you’re a fan of my sausage rolls, you’ll adore this easy, equally delicious veggie alternative. These spud-filled rolls are served frequently in Ireland and the UK, where they’re a beloved favourite by everyone from little kids to grandparents, and they work in a casual buffet or as a nibble before a fancier holiday meal. When I tested this recipe, I wanted to get the balance of the flavors in the filling just right, and I believe I nailed it with this savory blend! For more satisfying potato recipes, don’t miss Loaded Baked Potato Bread, Mashed Potato Dinner Rolls, Potato and Rosemary Soufflé, and Potato and Cheddar Pastries.

• Easy shortcut: You can use my  Easy Puff Pastry Recipe here, but if you want to save time, store-bought puff pastry works great, and makes prep a snap.
• Party-ready: Serve this outrageously delicious appetizer hot out of the oven or at room temp, it’s tasty either way!
• Perfect for everyone: This mouthwatering veggie filling is a hit for vegetarians and meat-eaters alike, and you can easily make these vegan too.
• Make-ahead: Prepare the filling a couple of days in advance, and all you have to do on serving day is roll and bake.
• Unforgettable! My rolls are an outstanding, but super simple way to up your appetizer game—these warm, savory bites have it all over crudites and potato chips.

Table of Contents

What are Cheese and Onion Rolls?

Cheese and Onion Rolls are savory, filled, puff pastry bites. A filling of fluffy mashed potatoes, sautéed onion, sharp cheddar, thyme, and other seasonings is rolled into a log with puff pastry, sliced, and baked until golden to create a snack bite that’s savory, crisp on the outside, and creamy on the inside.

Cheese & Onion Rolls reflect the long history in Ireland of using potatoes in baking—they’ve been incorporated into everything from bread and pastries, and other savory foods. These cheese-onion rolls with puff pastry are a modern twist on traditional sausage rolls and feature a hearty, budget-friendly vegetarian filling. This crowd-pleasing recipe is perfect for holiday parties, Christmas, New Year’s, and snacks.

Key Ingredients and Substitutes

Russet potatoes

• Cooked, mashed russets form the perfect fluffy potato base for the filling.
• I recommend russets here because their starchiness gives them the best texture for this recipe. Do not use yellow or red potatoes, because they’ll be too dense or waxy for this filling.
• The earthy, neutral potato flavor is ideal to highlight the onion, cheese, herbs, and spices.
• Simply cook and mash the potato before mixing with the other filling ingredients. Do not use leftover prepared mashed potatoes here, as the texture will be too soft.

Olive oil

• Olive oil adds richness to the caramelized onion in the filling.
• Substitute: You can use an equal amount of any neutral-flavored vegetable oil.

Butter

• Butter gives the filling a decadent flavor.
• As the onions sauté, the butter develops wonderfully toasty notes.
• Substitute: If you want to make the recipe vegan, use additional olive oil in place of the butter.

Onion

• Caramelizing the onion makes it soft and sweet.
• The caramelized brown onions give the filling depth and add moisture and softness.
• Substitute: Use an equal amount of shallots for a milder flavor, or red onions or leeks for a slightly sweeter taste.

Sharp cheddar cheese

• Sharp cheddar cheese adds bold, nutty, salty notes to the filling.
• Importantly, as the cheese melts, it helps to bind the filling.
• Substitute: You can use the same amount of another cheese, but make sure it has a strong (not mild) flavor. Red Leicester cheeses, Gruyère, or aged Gouda would be good alternatives.

Eggs

• Eggs help bind the ingredients into a cohesive filling, which makes these rolls sliceable.
• Additionally, eggs add richness and flavor.
• Substitute: For a vegan alternative that makes a filling that’s as firm and sliceable as the original, replace the eggs with 1/4 cup (1 oz/30 g) of chickpea flour mixed with 1/4 cup (2 fl oz/59 ml) of water.

All-purpose flour

• All-purpose flour gives the filling thickness and stability by absorbing excess moisture.
• Substitute: For a gluten-free option, use an equal amount of a gluten-free flour blend or potato starch.

Dijon mustard

• Dijon mustard contributes a bright, tangy flavor to the roll filling.
• Additionally, mustard enhances the cheese and onion.
• Substitute: You can use an equal amount of whole-grain mustard.

Thyme

• Thyme’s herbal woody flavor balances the richness of the filling and keeps it from tasting too heavy.
• Substitute: If you prefer rosemary or sage over thyme, use them, but only use half of the amount of these stronger-flavored herbs.

Salt and pepper

• Salt and pepper accent the flavors in the potato roll filling and add depth.

Puff pastry

• Puff pastry creates a flaky, crisp crust.
• Use my Easy Puff Pastry Recipe or store-bought puff pastry.
• Substitute: Use a gluten-free puff pastry if you prefer.
  • If you’d like to make a vegan version of this recipe, look for puff pastry made with vegetable oil instead of butter.

Egg wash

• Egg wash, which is one egg whisked with one tablespoon of water or milk, or cream, is essential to help seal the pastry after it’s rolled.
• Additionally, the egg wash adds shine and aids in browning.
• Substitute: Use plant milk instead if you need a vegan option.

Nigella seeds (black onion seed)

• Nigella seeds, which have an herbal, oniony taste,  add crunch, flavor, and visual appeal.
• Substitute: Use an equal amount of poppy seeds or sesame seeds.
  • For a more robust flavor, use an equal amount of everything bagel seasoning.

How to Make Cheese and Onion Rolls

Make the Filling

1. Cook potatoes until tender: Cook the potatoes either in a steamer basket over water or in a pot of simmering water for about 30 minutes or until tender.

2. Mash the potatoes: Transfer to a large bowl and mash with a potato masher while still hot, then set aside.

3. Sautée the onions: Melt the oil and butter in a frying pan over medium-low heat, then add the sliced onions.

4. Cook onions until caramelized: Cook for about 25 minutes, and stir often, until brown and caramelized.

5. Add potatoes: Combine with the mashed potatoes and let cool to room temperature.
6. Finish the filling mixture: To the cool potato mixture, fold in the grated cheese, eggs, flour, mustard, thyme, salt, and pepper.

Assemble the Rolls

7. Prepare to bake: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
8. Roll out puff pastry: Place the puff pastry on a lightly floured surface. If not already the correct size, roll out to an 11×13 inch (28 x 33 cm) rectangle, then cut in half lengthwise.

9. Add filling: Spread the filling lengthwise down the center of both pieces of pastry, leaving about 1 ½ inches (4 cm) of space on either side.

10. Add egg wash: Brush some egg wash along the edges of the pastry, then wrap the long edges over the filling, overlapping the seam to seal.

11. Slice into pieces: Cut each pastry log into about 8 equal rolls and arrange, seam-side down, on the lined baking tray.

12. Add more egg wash and seeds: Brush each roll with egg wash, then sprinkle the rolls with the nigella seeds.

Bake the Rolls

13. Bake rolls: Bake for 35-40 minutes, until the pastry is puffed and golden brown.

14. Cool: Let cool for 10 minutes before serving while still warm.

FULL (PRINTABLE) RECIPE BELOW!

Gemma’s Pro Chef Tips

• Do not overfill these rolls: be sure to leave 1 1/2 inches (4 cm) on either side of the filling.
• To be sure that your rolls aren’t soggy, be sure your filling isn’t overly wet: caramelize the onions fully so there’s no extra liquid.
  • In addition, baking the rolls in the lower third of the oven will crisp up the bottoms and keep them from being soggy.
• Be sure to use a sharp knife when slicing the rolls: A clean cut and to prevent the filling from squishing out.
• Use the full amount of salt called for in the recipe: Potatoes need to be well seasoned so they won’t taste bland. Taste the filling before assembling the rolls to see if it needs more.
• For irresistibly golden-brown, crispy puff pastry:  preheat the oven before baking, brush the rolls with egg wash before cutting, and then brush the exposed pastry again right before you put them in the oven.

Make Ahead and Storage Instructions

Make ahead tips 

• The filling can be prepared and refrigerated up to two days ahead.
  • These can be frozen once assembled and sliced. Prior to baking, flash-freeze the rolls on a parchment-lined baking sheet for one hour. Then transfer them to a freezer-safe container and store in the freezer for up to 2 months.
  • To bake from frozen, first defrost in the refrigerator overnight, before baking.

How to store leftovers

• Store completely-cooled rolls in an airtight container in the refrigerator for up to three days.
  • Reheat in a 325°F (165°C) oven for 5 to 10 minutes.

FAQs

What do I do to make sure the filling doesn’t leak out?

• Chill the filling before using to firm it up. If you like, chill the rolls in the fridge for 15 minutes before cutting them and baking.
• Seal the edges of the rolls with egg wash.
• You can also press on the seam with a fork for extra insurance against splitting.
• Note that the filling is bound to leak out a bit—don’t worry!

Can I make these appetizer rolls vegan?

• Yes, you can easily make these appetizer rolls vegan! Here’s how:
  • When sauteeing the onion, use an extra 2 teaspoons of  olive oil in place of the butter
  • Omit the cheese, and if you’d like, add a teaspoon each of garlic powder and smoked paprika to deepen the flavor.
  • In place of the eggs in the filling, use 1/4 cup (1 oz/30 g) of chickpea flour mixed with 1/4 cup (2 fl oz/59 ml) of water
  • Use store-bought puff pastry made with vegetable oil.
  • Instead of egg wash, brush the rolls with an unsweetened plant-based milk like oat or soy milk,

How do I make Cheese and Onion Rolls gluten-free?

• To make these Cheese and Onion Rolls gluten-free, simply use a gluten-free puff pastry.
• Additionally, make sure that the other ingredients you use are gluten-free.

How to Serve Cheese and Onion Rolls

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