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Cheddar & Onion Rolls with Apple Cider Chutney

This recipe uses:

Thatchers Vintage


For The Rolls

  • 30g Wykes salted butter
  • 1 white onion, finely diced
  • 1 garlic clove, crushed
  • 1 tbsp mixed herbs
  • 40ml Thatchers Vintage cider
  • 75g breadcrumbs
  • 80g Wykes Vintage Cheddar, grated
  • 2 eggs
  • Sea salt & cracked black pepper
  • 1 packet ready-rolled puff pastry

For The Chutney

  • 350g cooking apples, peeled & diced
  • 180g light muscovado sugar
  • 1/2 white onion
  • 100g dried mixed fruit
  • 1 large thumb of ginger
  • 100ml cider vinegar
  • 100ml Thatchers Vintage cider
  1. First, make the chutney. Place all the chutney ingredients in a heavy-bottomed saucepan. Stir the ingredients together and bring to the boil.
  2. Lower the temperature to medium-low and allow the chutney to simmer for 20 – 25 minutes until thick and sticky. Once reduced, set aside to cool before spooning into a sterilised jar.
  3. To make the rolls, melt the butter in a pan before adding the onion, garlic and mixed herbs. Sauté gently for 5 minutes until softened. Add the cider and cook for a further 4 – 5 minutes until the liquid has evaporated. Set the onion mixture aside to cool.
  4. Sprinkle the breadcrumbs and cheese into the onion mixture before combining all the ingredients with 1 egg. Set aside for 5 minutes for the breadcrumbs to absorb any excess moisture. Season with salt and pepper. (If you mixture is still a little wet, sprinkle in a little extra bread crumb).
  5. Preheat the oven to 180C/gas 4. Roll out the pastry on a lightly floured surface and divide the pastry sheet lengthways to form two long rectangles. Divide the cheese and onion mixture into two.
  6. Form a sausage shape of mixture down the centre of each rectangle, distributing evenly. Lightly whisk the second egg in a bowl and using a pastry brush, egg wash the pastry on one side of the mixture. Fold the pastry over the top of mixture and stick to the egg-washed side to seal. Using a fork, press the pastry together to fully seal. Repeat with the second pastry rectangle.
  7. Brush the rolls with a little more egg wash before dividing each roll equally into 12 to form 24 mini rolls. Sprinkle with the nigella seeds and place on a lined baking tray.
  8. Bake for 15 – 20 minutes until the rolls have puffed up and turned golden. Serve alongside the apple cider chutney and a glass of Thatchers Family Reserve, the perfect celebratory drink.