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.
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.
If eaten warm the filling has a lovely soft melty consistency to it 😀 but these can be enjoyed just as much cold.
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.
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 😀
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.
- 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
- 175 grams grated mature cheddar, (2 cups)
- 1 small onion - peeled and finely chopped
- a pinch of salt
- ½ teaspoon smoked paprika
- Preheat your oven to 220C / 425F / Gas mark 7 and line a baking sheet with parchment paper.
- Mix the flour, baking powder and vegetarian suet in a medium sized mixing bowl.
- 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.
- Place to one side to rest for a few minutes.
- 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.
- Divide the pastry in half and roll out each half into strips measuring around 30 x 10 centimetres (12 x 4 inches)
- Brush a little water around the edges, and divide the filling between the two strips. Place it in a line down the middle.
- Roll the strips along the long edge and cut each roll into 4 to 8 equal sized pieces.
- 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.
- 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.