Felicity’scheese,potato
andonionrolls
MAKES18-20ROLLS.HANDS-ONTIME
35 MIN,OVENTIME 25 MIN,PLUSCHILLING
Amash-upbetweenthe
traditionalLancashirebutter
pieandGary’scheeseandonion
sausagerolls,thesemakea great
vegetarianlunch.
MAKE
AHEADChillthedoughandfilling
separatelyforupto2 days.
Oncethey’recookedand
cooled,keeptherollsinanairtight
containerforupto2 days.
FELICITY’S
TIPSIf you’reshortoftime,
use400gready-made
shortcrustorpuffpastry
insteadofmakingyourown.You
couldusematurecheddarheretoo.
- 2 (about350g)largeall-purpose
potatoes,suchasmarispiperor
kingedward,scrubbedandcut
into1cmchunks - 2 onions,finelysliced
- 25gunsaltedbutter
- Pinchfreshlygroundnutmeg,
plusextratosprinkle - 85glancashirecheese,crumbled
orgrated(seetipsandThe
Knowledge) - 1 mediumfree–rangeegg,beaten
witha littlewaterormilk
FORTHEPASTRY
- 225gplainflour,plusextratodust
- 2 tspEnglishmustardpowder
- ¼tspsalt
- 175gunsaltedbutter,chilled
YOU’LLALSONEED...
- Largebakingtray,linedwith
re-useablenon-stickliner
1 Startwiththepastryif you’re
makingit (seetips).Puttheflourin
a large bowl, whisk in the mustard
powder and salt, then grate or dice
in the cold butter. Rub the butter
into the flour with your fingertips
until it looks like breadcrumbs, then
add just enough cold water (about
3 tbsp) to bring everything together
into a smooth dough. Wrap well and
chill (see Make Ahead).
2 For the filling, put the potatoes in
a pan of salted water and bring to
the boil. Cook for 3-4 minutes until
almost cooked. Drain, then steam
dry in the hot pan for 2 minutes.
3 Meanwhile, in a medium frying
pan, fry the onions in the butter over
a low-medium heat until soft and
golden but not browned (it will take
about 10 minutes). Set aside to cool
slightly, then roughly chop.
4 Mix the potatoes, onions, nutmeg
and some salt and pepper in a large
bowl until they come together to
form a rough mash. Add the cheese,
then mix again (see Make Ahead).
5 Heat the oven to 220°C/200°C fan/
gas 7. Roll out the pastry on a lightly
floured surface to a 30cm x 40cm
rectangle, about 5mm thick, then
cut lengthways into 2 equal strips.
6 Spoon even lines of filling down
the length of each piece of pastry,
just to the left of the centre line.
Brush the exposed pastry with
beaten egg, then fold over to
enclose the filling with the join
on the underside.
7 Cut into equal lengths to make
18-20 rolls, then put on the prepared
baking tray. Brush all over with
beaten egg, sprinkle with nutmeg,
then chill for 30 minutes. Bake for
20-25 minutes until golden. Leave to
cool slightly before serving (see
Make Ahead).
PER BUTTER ROLL (FOR 20)
156kcals, 10.2g fat (6.2g saturated),
3.1g protein, 13.9g carbs (1.2g
sugars), 0.1g salt, 1.1g fibre^