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Preparing your rolls (please refer to the photos in the blog post if unclear!)
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Heat the oven to 200C / 400F.
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Whisk an egg in a small glass or bowl.
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Cut your puff pastry sheet into 8 equal blocks, and spoon out some of the filling onto one side of each block.
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Use a baster to brush some of the egg onto the pastry around the filling.
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Stretch the pastry up and over the filling, and seal it on all sides. Use the edge of a fork to press the sides down and ensure the pastry is properly sealed all around.
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Score the top of the pastry with the fork a few times, and brush the whole outside with the egg wash.
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Repeat for each roll, and then transfer to a baking sheet lined with parchment paper.
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Sprinkle with a few seeds on top of each roll.
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Place in the oven for 15mins until the pastry is crisp and golden.
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Notes
*If you are cooking for vegetarians, use a Parmesan style vegetarian hard cheese . Parmesan contains animal rennet and is not vegetarian friendly – you can however buy cheeses that are made in the same style, usually called something like “Italian hard cheese” or “vegetarian hard cheese”. In the UK, Sainsbury’s and Ocado both make their own brand of vegetarian hard cheeses and Twineham Grange’s version is widely stocked too. If you can’t track it down, just use more cheddar.
**This recipe easily makes 16 rolls, from two puff pastry sheets, and you may find you have leftover filling. This would depend on the size of your pastry sheets and how big your potatoes were.
nutrition
serving: 1roll,
calories: 227kcal,
carbohydrates: 20g,
protein: 5g,
fat: 14g,
saturated fat: 4g,
polyunsaturated fat: 10g,
cholesterol: 18mg,
sodium: 167mg,
fiber: 1g,
sugar: 1g
