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Cheese and Onion Rolls

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Mmmm think of these Cheese And Onion Rolls as a vegetarian alternative to a sausage roll. They’re packed with flavour, totally delicious and really cheesy.

Oh my goodness, these little vegetarian pastries are just so tasty! And oh so good eaten still warm from the oven.

It’s well worth making your own cheese and onion rolls. They’re much yummier than shop bought rolls which can be quite dry and bland.

Plus you can flavour them up with different herbs and spices and make them just the way you like them.

They’re super easy to make, and perfect for picnics, lunchboxes or as an autumn treat served alongside a mug of soup.

cheese and onion rolls served with Dijon mustard and watermelon wedges

Ingredients For Cheese And Onion Rolls

You’ll just need a handful of ingredients to bake a batch of these delicious vegetarian pastries

ingredients for cheese and onion rolls
  • 1 tbs olive oil – you can swap this for rapeseed or sunflower oil if you prefer.
  • 1 red onion – chopped
  • 2 tsp brown sugar
  • 2 medium potatoes – peeled and diced into small bitesized pieces
  • 250g Cheddar cheese – grated
  • 1 tbs plain flour
  • 1 large egg – beaten
  • Salt and black pepper – to season

Equipment Needed

  • Chopping board
  • Sharp vegetable knife
  • Saucepan with a lid
  • Frying pan
  • Wooden spoon – or other spoon for cooking
  • Grater
  • Small bowl
  • Fork
  • Pastry brush
  • Large baking tray
  • Greaseproof paper – to line baking tray

How To Make Cheese And Onion Rolls

Our yummy cheese and onion rolls are really easy to make – this is one recipe you’ll be making again and again!

  • Caramelise the onions – by caramelising the onions you’ll make them sweeter, and more delicious than plain old fried. Simply add the olive oil to the frying pan, tip in the onions and add the brown sugar. Fry over a low heat for around 30 minutes whilst you prepare all the other ingredients.
  • Boil the potatoes – add the diced potatoes to a pan of boiling water and simmer for around 5 minutes or until just tender (they’ll cook more in the oven later).
  • Preheat the oven to 200C / 400F / Gas Mark 6
  • Grate the Cheddar cheese
  • Beat the egg – just crack the egg into a small bowl or cup and whisk with a fork.
  • Line the baking tray with greaseproof paper – this will stop the pastry rolls from sticking as they cook.
  • Make the cheese and onion rolls filling – drain the potatoes and give them a gentle squash with a potato masher – you don’t want them as mashed potatoes – more as broken up and bashed. Then mix in most of the grated cheese and all the caramelised onions – season with salt and pepper and mix everything together. Save a little cheese for sprinkling on tops of the rolls later.
  • Unroll the puff pastry sheet – and divide into six equal portions. It’s easier if you dust the work top with a tablespoon of flour to stop it sticking.
  • Add the filling – put a line of cheese, onion and potato filling down the centre of each pastry square.
  • Brush the edges of the pastry with beaten egg – then roll up and place onto the lined baking tray.
  • Brush the tops of the cheese and onion rolls with beaten egg
  • Bake in the oven for 15 minutes – then remove from the oven and sprinkle over the remaining grated cheese.
  • Return to the oven and bake for a further 15-20 minutes – or until the pastry is well risen and the cheese on top golden brown.
  • Allow to cool for 10-15 minutes before serving
cheese and onion rolls served with Dijon mustard and watermelon wedges

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Make Cheese And Onion Rolls Your Way

Take our basic recipe and mix things up a little to suit yourself

  • Add in some sliced mushrooms
  • Mix in some baked beans – believe me it works!
  • Go spicy with a hit of curry paste or chilli flakes
  • Add a spoonful of chutney to the filling for a delicious cheese and chutney roll.

Get more snack recipes here

How To Serve Cheese And Onion Rolls

  • Delicious for picnics or packed into lunch boxes for school lunch.
  • Perfect for an easy meal ideas – just add a nice salad or serve with baked beans.
cheese and onion roll served with Dijon mustard arranged on a dark metal tray with pumpkin lantern

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Can I make cheese and onion rolls in advance?

Yes of course – you can either make them up ready to bake. In which case make sure the filling is chilled before you add it to the pastry otherwise the pastry will go soggy.

And only apply the egg wash just before baking. The cheese and onion rolls will keep nicely in the fridge for around 24 hours prior to baking. 

Or you can bake them and store them in the fridge until ready to eat. They’ll keep for 2 days in the fridge in an airtight container. 

How can I reheat cheese and onion rolls?

We reheat these in the microwave on high for around 4 minutes – always check the internal temperature of reheated food to be sure it’s heated to a minimum of 75C all the way through. I check using a food thermometer.

Can I make these vegan?

You can make a vegan version of these cheese and onion rolls but it will take a bit more work. Get the vegan puff pastry recipe here from Doves Farm. And swap the egg wash for plant based milk. And switch the cheese for a plant based cheese.

Can I make gluten free cheese and onion rolls?

Yes – you can! And they’re really tasty – just use the gluten free jus-rol pastry sheet.

Get all our vegetarian recipes here

More Tasty Puff Pastry Recipes To Try!

  • Puff Pastry Pizza – use puff pastry for the pizza base in these delicious easy pizzas. Load them up with all your favourite toppings.

Get more cheese recipes here

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Yield: Makes 6

Cheese and Onion Rolls

cheese and onion rolls served with Dijon mustard and watermelon wedges

Really yummy homemade cheese and onion rolls - delicious with picnics or served at parties.

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

  • 1 tbs olive oil 
  • 1 red onion - chopped 
  • 2 tsp brown sugar 
  • 2 medium potatoes - peeled and diced 
  • 250g cheddar cheese - grated 
  • 1 tbs plain flour 
  • 320g puff pastry sheet 
  • 1 large egg - beaten 
  • pinch salt 
  • pinch black pepper 

Instructions

  1. Caramelise the onions - Simply add the olive oil to the frying pan, tip in the onions and add the brown sugar. Fry over a low heat for around 30 minutes whilst you prepare all the other ingredients.
  2. Boil the potatoes – add the diced potatoes to a pan of boiling water and simmer for around 5 minutes or until just tender (they’ll cook more in the oven later).
  3. Preheat the oven to 200C / 400F / Gas Mark 6
  4. Grate the Cheddar cheese
  5. Beat the egg – just crack the egg into a small bowl or cup and whisk with a fork.
  6. Line the baking tray with greaseproof paper – this will stop the pastry rolls from sticking as they cook.
  7. Make the cheese and onion rolls filling – drain the potatoes and give them a gentle squash with a potato masher – you don’t want them as mashed potatoes – more as broken up and bashed. Then mix in most of the grated cheese and all the caramelised onions – season with salt and pepper and mix everything together. Save a little cheese for sprinkling on tops of the rolls later.
  8. Unroll the puff pastry sheet – and divide into six equal portions. It's easier if you dust the work surface with a tablespoon of flour to stop the pastry sticking.
  9. Add the filling – put a line of cheese, onion and potato filling down the centre of each pastry square.
  10. Brush the edges of the pastry with beaten egg – then roll up and place onto the lined baking tray.
  11. Brush the tops of the cheese and onion rolls with beaten egg
  12. Bake in the oven for 15 minutes – then remove from the oven and sprinkle over the remaining grated cheese.
  13. Return to the oven and bake for a further 15-20 minutes – or until the pastry is well risen and the cheese on top golden brown.
  14. Allow to cool for 10-15 minutes before serving

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 568Total Fat: 38gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 72mgSodium: 448mgCarbohydrates: 42gFiber: 2gSugar: 3gProtein: 16g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

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