Cheese and onion rolls

• egg↗1

  beaten

• nigella seeds↗1 tbsp tbsp
• ketchup↗

  brown sauce or hot sauce (or any other), for serving

• plain flour↗300g g

  plus extra for dusting

• mustard powder1 tsp tsp
• cayenne pepper↗pinch pinch
• butter↗200g block of g

  very cold

• medium potatoes↗2
• butter↗30g g
• large onions2

  sliced

• thyme sprigs↗few

  leaves gathered

• English mustard↗½ tsp tsp
• vegetarian very mature cheddar↗200g g

  grated

• small cucumbershandful handful

  or pickled onion (or mix), coarsely sliced

Step-by-step instructions

1. 1

   To make the dough, sift the flour into a large bowl, then add mustard powder, cayenne pepper and 1 tsp salt. Rub the butter into the flour, occasionally dipping the end of the block into flour to prevent sticking. Mix the flour and butter with a pastry cutter, then pour in 120 ml ice‑cold water, combine and form a dough. Flatten it into a disc, wrap in cling film and chill in the fridge for 1 hour.

2. 2

   Meanwhile, prepare the filling. Boil the potatoes in salted water until tender, drain and steam for a few minutes, then mash and let cool. Melt the butter in a pan until foamy. Add the onions and a pinch of salt, cooking over medium heat, stirring occasionally, until fully soft and caramelised. Transfer to the potato bowl. Once cooled, add thyme leaves, mustard, cheese and cucumbers or pickled onion, season to taste. Set aside.

3. 3

   Line a baking tray with parchment. On a lightly floured surface roll the dough into a large rectangle about 3 mm thick. Cut the dough into eight rectangles, then evenly spread the filling along each, forming a sausage‑shaped log down the long side, leaving a 5 cm margin at each end. Brush the open side of the dough with a little beaten egg, then fold the short sides over and roll the empty half of the dough around the filling so it is fully sealed. Press the edge to seal and crimp the two short ends with a fork. Repeat for each roll, then transfer them to the prepared tray and chill in the fridge for 20 min. They can be frozen at this stage.

4. 4

   Preheat the oven to 200 °C/180 °C with convection/gas 6. Remove the rolls from the fridge, brush with beaten egg and sprinkle with nigella seeds. Bake on the top rack for 40 min or until deeply golden and crisp. Serve hot or cold with sauce to taste.