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.
PREP TIME:15minutes mins
COOK TIME:25minutes mins
SERVINGS:12 rolls
CALORIES:304 kcal


  • 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.


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.

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