CHEESE & ONION ROLLS RECIPE - BBC GOOD FOOD
Try this take on the classic sausage roll for veggies. Making your own flaky pastry is well worth the extra few minutes, and is surprisingly easy
Provided by Sophie Godwin – Cookery writer
Categories Buffet, Canapes, Cheese Course, Dinner, Lunch, Snack, Supper
Total Time 1 hours 25 minutes
Prep Time 25 minutes
Cook Time 1 hours
Yield 8
Number Of Ingredients 14
Steps:
- To make the pastry, sift the flour into a large bowl, then stir in the mustard powder, cayenne and 1 tsp salt. Grate the butter into the flour, dipping the end of the block in flour from time to time to prevent it from clumping. Stir the flour and butter together using a table knife, then pour in 120ml ice cold water, mix and bring together to form a dough. Flatten the dough into a disc, wrap in cling film and chill in the fridge for 1 hour.
- Meanwhile, make the filling. Cook the potatoes in a pan of salted water until tender, then drain and steam dry for a few mins before mashing and leaving to cool. Melt the butter in a frying pan until foaming. Add the onions and a pinch of salt, and cook, stirring occasionally, over a medium heat until they’re completely soft and starting to caramelise. Add to a bowl with the potato. Once cool, stir in the thyme leaves, mustard, cheese and gherkins or pickled onions, and season to taste. Set aside.
- Line a baking tray with baking parchment. On a lightly floured surface, roll the pastry out into a large rectangle around 3mm thick. Cut the pastry into eight rectangles, then divide the filling equally between them, squashing it into a sausage shape down the long length of one side of each rectangle, leaving a 5cm gap at each end. Brush the exposed pastry with a little egg, then fold in the short sides of the rectangle and roll the empty half of pastry over the filling so that it is completely encased. Press the edge to seal it, then crimp the two shorter ends with a fork. Repeat with each roll, then transfer to the lined baking tray and chill in the fridge for 20 mins. Can be frozen at this point.
- Heat oven to 200C/180C fan/gas 6. Take the rolls out of the fridge, brush all over with the beaten egg, then scatter with the nigella seeds. Bake on the top shelf of the oven for 40 mins or until deeply golden and crisp. Serve hot or cold with your choice of sauce.
Nutrition Facts : Calories 529 calories, FatContent 34 grams fat, SaturatedFatContent 21 grams saturated fat, CarbohydrateContent 41 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 4 grams fiber, ProteinContent 13 grams protein, SodiumContent 1.7 milligram of sodium
GREEN ONION CAKES RECIPE | ALLRECIPES
An excellent and simple recipe, these will make some delicious green onion cakes that are addictive and are just as good, if not better, than the store bought ones.
Provided by spicyme
Categories Wraps and Rolls Appetizers
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 16 cakes
Number Of Ingredients 6
Steps:
- Use a fork to mix flour and boiling water in a large bowl. Knead dough into a ball. Cover bowl with plastic wrap; let dough rest for 30 to 60 minutes.
- Evenly divide dough into 16 pieces. Roll each piece into a 1/4 inch thick circle. Brush each circle with oil, season with salt and pepper, and sprinkle with about 1 teaspoon of green onions. Roll up, cigar style; coil each pancake and pinch open ends together to form a disc. Roll each circle flat to about 1/4 inch thickness.
- Heat 2 teaspoons oil in a large skillet. Fry cakes until golden brown, about 2 minutes on each side. Add more oil between batches, if necessary.
Nutrition Facts : Calories 49.1 calories, CarbohydrateContent 2.1 g, FatContent 4.6 g, FiberContent 0.7 g, ProteinContent 0.5 g, SaturatedFatContent 0.7 g, SodiumContent 25 mg, SugarContent 0.7 g
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