Cheese and Onion Rolls

With picnic and barbeque season just around the corner it’s time to start thinking of lovely treats that make brilliant finger foods for sharing with friends and family. One of my favourite finger foods is these amazing cheese and onion rolls. They are quick and simple to make and oh so delicious hot or cold making them ideal for picnics, barbeques and lunchboxes.

Cheese and Onion Rolls

The filling

These rolls are packed full of mature cheddar, finely diced onion and a little smoked paprika. These three ingredients combined make a lovely flavourful filling and the smoked paprika adds a wonderful smoky flavour.

Cheese and Onion Rolls

If eaten warm the filling has a lovely soft melty consistency to it

but these can be enjoyed just as much cold.

Cheese and Onion Rolls


This is no ordinary pasty, don’t worry it has nothing weird or unusual in it

just plain (all-purpose) flour, vegetarian suet and a little water to bring it all together.

Cheese and Onion Rolls


Like all my recipes this is vegetarian. Vegetarian suet gives these a lovely light flaky crumb. I have never made these using traditional beef suet so I can’t comment on what the results would be like, so my advise would be to stick to using vegetarian suet


Cheese and Onion Rolls

 Time to enjoy

These are perfect for picnic’s and barbecues as they make really good finger food, but they can also be enjoyed as part of a light lunch or dinner. I love these served with salad and a little crusty bread for a lovely light dinner.

Cheese and Onion Rolls
Prep time
Cook time
Total time
A light easy to make flaky pastry stuffed with cheese and onion that's lightly flavoured with smoked paprika.
Recipe type: Savoury
Cuisine: British
Serves: 8-10 rolls
For the pastry
  • 175 grams Plain flour (All Purpose), (1 and ⅛ cup)
  • 1 teaspoon Baking powder
  • 75 grams vegetarian suet, (1/2 cup)
  • 5-6 tablespoons cold water
For the filling
  • 175 grams grated mature cheddar, (2 cups)
  • 1 small onion - peeled and finely chopped
  • a pinch of salt
  • ½ teaspoon smoked paprika
  1. Preheat your oven to 220C / 425F / Gas mark 7 and line a baking sheet with parchment paper.
  2. Mix the flour, baking powder and vegetarian suet in a medium sized mixing bowl.
  3. Add the water a little at a time, you are wanting just enough water to bring the dough together so it is soft and pliable.
  4. Place to one side to rest for a few minutes.
  5. While the pastry is resting, in another medium sized bowl mix the grated cheddar, chopped onion, salt and smoked paprika together until it is well combined.
  6. Divide the pastry in half and roll out each half into strips measuring around 30 x 10 centimetres (12 x 4 inches)
  7. Brush a little water around the edges, and divide the filling between the two strips. Place it in a line down the middle.
  8. Roll the strips along the long edge and cut each roll into 4 to 8 equal sized pieces.
  9. Pop them on the baking tray seam side down with a little space between each roll, and bake for 12 to 16 minutes. You are looking for the cheese to be oozing and the pastry to be a light golden brown.
    Cheese and Onion Rolls
  10. These will keep well in an airtight tin for 3 days but will need a few minutes in a warm oven to freshen up. If you wish to freeze these you can but they need to be frozen before baking. Then you can bake them from frozen, just add 10 minutes to the baking time.


Author: Emma

I make, photograph and write every post on Bake The Eat. If you ever come over to visit you will be presented with a plethora of home bakes, expect to leave my home a few pounds heavier and with a doggy bag!

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    • Being a vegetarian it’s my go to filling! Its a great flavour combo :)

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  1. Flaky pastry filled with cheese? Yup, I’d be going for seconds and thirds!

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    • Hi Liz, I would too and did :) I love cheese and onion it’s a great flavour combo.

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  2. These cute little bites would be gobbled up quickly at my house :) They sound perfect for summer parties and picnics and onion and cheese is such a great combination!

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    • They are a staple in my house for BBQ’s and they never last long! Have a great week :D

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  3. Nice also in puff pastry and also with Spanish ham added

    Post a Reply
    • Hi Fay thank you :) I am sure these wold work with a multitude of fillings.

      Post a Reply

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