Cheese and onion rolls
| Published: 27th November 2007 09:55 |
Perfect for vegetarians and non vegetarians alike, I use a good strong cheddar but feel free to use your favourite hard cheese. The onion lends texture and a little sweetness. The rolls will spread a little in the oven, don't panic they're meant to look homemade.
Makes: 35 - 40
Preparation time: 15 minutes
Cooking time: 15-20 minutes, plus 20 minutes resting for the pastry
Ingredients
For the pastry
300g Butter, chilled
450g Plain flour
1 tsp salt
200-250ml Cold water
For the filling
350g Strong cheddar cheese, grated
2 Onions, finely chopped
pinch Cayenne pepper
1 tsp Worcester sauce
Method
1. Sieve the flour and the salt into a large bowl, Add the butter and gently work in but do not completely break down, the little lumps of fat will make the pastry puff up. Add the water until you have a pliable dough.
2. Flour work surface well and roll out the pastry, fold in half and roll out again repeat this 4 or 5 times. Allow the pastry to rest in the refrigerator for 20 minutes.
3. Mix together the Cheese, onion and cayenne pepper.
4. Roll out your pastry on a floured work surface until quite thin, cut into six long strips approximately 10cm wide.
5. Divide the cheese mixture between the strips, making a sausage shape on one half of each strip. Fold the pastry over the filling and seal the edge with beaten egg*. Roll over the long sausage roll so that the sealed side is down and cut into 5cm long sausage rolls.
6. Place on the greased baking sheets and brush with a little beaten egg. Bake for 15-20 minutes until golden brown.
7. Remove from the oven and allow to cool on the tray for 5-10 minutes before transferring to a cooling rack. Once completely cool store in an air tight box. If stored correctly they can keep for up to a week, but they really are best within a few days.
* If you are preparing these to freeze, at this stage dust with flour and place in a freezer bag, they will keep in the freezer for up to 3 months. When you want to use them remove from the bag and defrost, then continue with slicing and cooking as above.
By Emma Allsop
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