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Cheddar, Onion and Cider Rolls

Ingredients

30g Wyke Farms Salted Butter

1 White Onion, finely diced

1 Garlic Clove, crushed

1 tbsp Mixed Herbs

40ml Thatchers Vintage Cider

75g Breadcrumbs

80g Wyke Farms Vintage Cheddar, grated

2 Eggs

Sea Salt & Cracked Black Pepper

1 packet ready-rolled puff pastry

1 tbsp Nigella or Sesame Seeds

Instructions

Serves: 8
Time: 45 minutes
Difficulty: Easy

STEP 1
Melt the butter in a pan before adding the chopped onion, garlic and mixed herbs. Sauté gently for 5 minutes until softened. Add the cider and cook for a further 4 – 5 minutes until the liquid has evaporated. Set the onion mixture aside to cool.

STEP 2
Sprinkle the breadcrumbs and cheese into the onion mixture before combining all the ingredients with 1 egg. Set aside for 5 minutes for the breadcrumbs to absorb any excess moisture. Season with salt and pepper. (If you mixture is still a little wet, sprinkle in a little extra bread crumb).

STEP 3
Preheat the oven to 180C/gas 4. Roll out the pastry on a lightly floured surface and divide the pastry sheet lengthways to form two long rectangles. Divide the cheese and onion mixture into two.

STEP 4
Form a sausage shape of mixture down the centre of each rectangle, distributing evenly. Lightly whisk the second egg in a bowl and using a pastry brush, egg wash the pastry on one side of the mixture. Fold the pastry over the top of mixture and stick to the egg-washed side to seal. Using a fork, press the pastry together to fully seal. Repeat with the second pastry rectangle.

STEP 5
Brush the rolls with a little more egg wash before dividing each roll equally into 12 to form 24 mini rolls. Sprinkle with the nigella seeds and place on a lined baking tray.

STEP 6
Bake for 15 – 20 minutes until the rolls have puffed up and turned golden.

STEP 7
Allow to cool, and serve.

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