Go Back
+ servings

Cheese & Onion Rolls

Homemade cheese and onion rolls are so much yummier than store bought! These cheddar cheese and caramelized onion rolls are simple to make – the filling ingredients bake together in the oven to streamline the process. Serve fresh from the oven at parties or pack them in a picnic basket in the warmer months.
4.71 from 24 ratings


  • 4 small/medium potatoes, I used Maris Pipers
  • 3 medium red onions
  • 30 g (2 tbsp) 2 Tbsp Butter
  • 1 tsp smoked paprika
  • 1 Tbsp wholegrain mustard
  • 1-2 Tbsp fresh herbs, I used thyme and rosemary
  • 150 g (1.25 cups) grated mature cheddar cheese
  • 50 g (½ cup) grated parmesan*
  • 2-3 ready rolled puff pastry sheets**
  • 1 egg, whisked
  • Nigella seeds or poppy seeds for sprinkling


Preparing your filling

  • Heat the oven to 200C / 400F.
  • Grease a small to medium sized glass baking dish and place your sliced onions inside. You don't want the onions to be completely spread out - the dish should be small enough for them to overlap and form a pile so that they are not roasting and crisping up. Add the butter, cover and place in the oven.
  • Prepare your potatoes for baking. Poke them a few times with a knife, and wrap them in foil. Place them in the oven next to the dish with the onions.
  • Bake for 1 hour, but go in every 15 minutes to give the onions a stir and a shake to stop them from burning or sticking. Your onions may not need the full hour. Take them out once they have reduced and are getting soft and sticky.
  • Stir the fresh herbs into the dish with the onions and then pour the onions into a bowl.
  • Unwrap the potatoes, and leave to cool down until they can be handled.
  • Slice open the potatoes and scoop the filling into the bowl with the onions. Add the mustard and smoked paprika and mash with a fork and get everything combined. Add salt and pepper to taste.
  • Now place in the fridge until the potato and onion mix has cooled down.
  • Once cool, stir the grated cheese into the mix and we are now ready to prepare the rolls.

Preparing your rolls (please refer to the photos in the blog post if unclear!)

  • Heat the oven to 200C / 400F.
  • Whisk an egg in a small glass or bowl.
  • Cut your puff pastry sheet into 8 equal blocks, and spoon out some of the filling onto one side of each block.
  • Use a baster to brush some of the egg onto the pastry around the filling.
  • Stretch the pastry up and over the filling, and seal it on all sides. Use the edge of a fork to press the sides down and ensure the pastry is properly sealed all around.
  • Score the top of the pastry with the fork a few times, and brush the whole outside with the egg wash.
  • Repeat for each roll, and then transfer to a baking sheet lined with parchment paper.
  • Sprinkle with a few seeds on top of each roll.
  • Place in the oven for 15mins until the pastry is crisp and golden.


*If you are cooking for vegetarians, use a Parmesan style vegetarian hard cheese . Parmesan contains animal rennet and is not vegetarian friendly - you can however buy cheeses that are made in the same style, usually called something like "Italian hard cheese" or "vegetarian hard cheese". In the UK, Sainsbury's and Ocado both make their own brand of vegetarian hard cheeses and Twineham Grange's version is widely stocked too. If you can't track it down, just use more cheddar.
**This recipe easily makes 16 rolls, from two puff pastry sheets, and you may find you have leftover filling. This would depend on the size of your pastry sheets and how big your potatoes were.
Serving: 1roll, Calories: 227kcal, Carbohydrates: 20g, Protein: 5g, Fat: 14g, Saturated Fat: 4g, Polyunsaturated Fat: 10g, Cholesterol: 18mg, Sodium: 167mg, Fiber: 1g, Sugar: 1g