Easy Homemade Cheese and Onion Rolls Recipe
There’s something undeniably comforting about a warm, flaky pastry fresh out of the oven. These vegetarian cheese and onion sausage rolls are the perfect combination of savoury flavours and buttery goodness. They offer a satisfying alternative to traditional meat versions for vegetarians and meat eaters alike!
With golden, crisp puff pastry wrapped around a flavourful filling of sharp cheddar cheese, caramelized onions, and a hint of seasoning, these rolls are ideal for any occasion—from party snacks to quick lunches.
Whether you’re catering to vegetarians or simply exploring meat-free options, this recipe promises to be a crowd-pleaser. Best of all, they’re simple to make! They are also budget friendly – especially when using up leftover homemade bread to make the breadcrumbs – and even easier to devour!
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You Will Need:
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A good rolling pin is essential to roll out the pastry. A rolling pin with spacers makes rolling the pastry to an even thickness so simple.
For a crispy base to your pastries, a quality baking tray will ensure even baking and last for years.
To get the lovely golden colour, the pastry is brushed with beaten egg with a pastry brush.
Easy Homemade Cheese and Onion Rolls Recipe
Ingredients
- 500 g block Puff Pastry – thawed if frozen
- 250 g fresh white breadcrumbs make your own from bread whizzed in a food processor or blender
- 250 g Strong Cheddar Cheese – grated
- 1 Onion – chopped finely or grated
- Herbs – optional but can add a nice flavour. Chives work well as does thyme and sage. Dried herbs can be potent so use sparingly!!
- Salt & pepper – to taste
- 2 eggs – 1 egg beaten for the filling, the other egg beaten for glazing the pastry
- Plain flour for dusting when rolling out the pastry
Instructions
- Preheat the oven to 200°c / 180°c fan / gas 6
- Make the filling by putting the breadcrumbs, cheese, onion, herbs (if using) and salt and pepper into a bowl and mixing together well.
- Add one of the beaten eggs and mix to bring everything together.
- Take the block of puff pastry and cut it into two through the middle along the longest part so you end up with two long thin blocks of pastry. This will give you pastry that is as wide as you need to make the rolls so all you need to do is make it longer and thinner!
- Dust your work surface with flour then, with the shortest edge nearest to you, roll the pastry so that it becomes longer until it is 4mm – 5mm thick.
- Now that you have a long thin piece, place half the filling onto the pastry creating a long sausage with the mixture.
- Using the second beaten egg and a pastry brush, brush along the long edge of the pastry. Fold the other long edge over the filling to bring both long edges together. Press together gently to seal, forming a very long sausage roll. For a really good seal, use a fork to press the edges together.
- Use a large sharp knife to cut into individual size sausage rolls and place each one onto a baking tray (lightly greased or lined with baking paper)
- Make 2 slits in the top of each one with the knife then brush the pastry with the beaten egg.
- Repeat with the second piece of pastry and remaining filling.
- Bake for approximately 20 – 25 minutes until golden brown.
When baked, cool on a wire rack then serve with a selection of homemade preserves such as pickles, chutneys and mustard!
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