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.
Imagine a culinary delight that marries the earthy, comforting essence of potatoes with the aromatic sweetness of onions, all wrapped snugly in a golden, flaky pastry. These potato and onion pastry rolls are not just a treat for the taste buds but a symphony of textures and flavors that dance across your palate with each bite.
Picture the scene: a kitchen suffused with the warm aroma of baking, where golden-brown rolls emerge from the oven, their pastry shells boasting a tantalizing crispness that yields to reveal a delectable filling within. At first glance, they appear unassuming, but as you take your first bite, you’re transported to a realm of culinary bliss.
The filling, a harmonious blend of mashed potatoes and caramelized onions, is a testament to simplicity done right. Creamy, buttery mashed potatoes provide a smooth and luxurious base, while the sweet and savory notes of the caramelized onions add depth and complexity to every mouthful. Together, they create a filling that’s rich, comforting, and utterly irresistible.
But it’s not just the filling that steals the show; the pastry itself is a work of art. Golden and flaky, with just the right amount of crunch, it serves as the perfect vessel for the luscious potato and onion filling. With each bite, you’re treated to a symphony of textures—the crispness of the pastry giving way to the creamy filling within.
PREP TIME:15minutes mins
COOK TIME:25minutes mins
COURSE
CUISINE:British
SERVINGS:12 rolls
CALORIES:304 kcal
INGREDIENTS:
- 1 brown onion and carrots, finely chopped ($0.45 / £0.10p)
- ½ tablespoon oil – vegetable oil, sunflower oil or olive oil ($0.04 / £0.02p)
- 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)
- sesame seeds.
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 , beaten egg and add the cooked onion and carrots . 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, Sprinkle with sesame seeds.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.