Cheddar & Onion Rolls with Apple Cider Chutney
- Ingredients
- Method
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
- First, make the chutney. Place all the chutney ingredients in a heavy-bottomed saucepan. Stir the ingredients together and bring to the boil.
- 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.
- 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.
- 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).
- 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.
- 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.
- 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.
- 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.
