Cheese, Onion & Herb Rolls (Vegetarian)

March 22, 2023

These tasty parcels of deliciousness are perfect for brunch, lunch or a party snack. You can make both the pastry and filling a day  ahead  and then simply roll, fill and bake on the day you need them. Pre-made puff or shortcrust may be subbed here.





The Pastry

175g plant-based Nuttelex (frozen)

225g plain flour and extra for dusting

2 tsp English mustard power

1/4 tsp sea salt flakes

3 tbsp iced cold water

The Filling

350g all purpose potatoes, scrubbed clean & cut into 1 cm chunks

25g plant-based Nuttelex

2 onions finely diced

85g aged cheddar grated

1 pinch nutmeg plus extra to sprinkle

The Egg-Wash

1 large free-range egg beaten with fork with 1 tablespoon milk

To Serve

a side of mango or tomato chutney


2 lined baking trays

grease proof paper for rolling dough

cling wrap

large bowl or food processor


rolling pin

cooling rack

saucepan and frypan


The Pastry Prep

1In a large bowl mix together flour, mustard powder and salt then add frozen Nuttelex. Use a fork to work into crumbs then add 3 tablespoons iced water to bring mixture together into a smooth dough. (this can all be done in a food processor as well). Decant dough onto a piece of cling wrap, pat into a flat oblong shape, secure well with cling film and place in the freezer to rest for 30 min.

The Filling Prep

1Bring diced potatoes to boil in salted water for 4 minutes until almost cooked. Drain fully & let rest in the hot saucepan for 2 minutes.

2Fry the onions in Nuttelex for 10 minutes on medium heat until soft & golden, then remove from heat and add the diced potatoes, nutmeg, salt & pepper and allow to cool for a few minutes before adding the grated aged cheddar. Gently give the mixture a stir to incorporate the cheddar. The result will be a rustic looking mash.

Making the Rolls

1Heat oven to 180C fan or 200C

2Remove dough from freezer and sandwich between two lightly floured pieces of greaseproof paper about 20 cm in length each. Then gently roll pastry to 5mm thickness. Then cut the pastry lengthways into 2 equal strips.

3Spoon the rustic mash filling evenly along the length of the pastry, as per photo. Then using the greaseproof paper base, gently roll into a log shape brushing the last exposed line of pastry with egg-wash to help seal the seal the pastry closed. (Aim for the pastry join to be on the underside). Then chop the log into equal portions and place on prepared trays before adding a final brush of egg-wash and adding a final sprinkle of nutmeg. Then bake for 30-40 minutes until golden.

4Remove from oven and let cool on a rack slightly before serving. Goes well with tomato or mango chutney.