Mature Cheddar Cheese And Soft Cheese With Onion, Wrapped In Light Puff Pastry With A Mature Cheddar Cheese Sprinkle.

You sure can and I have done it more times than I can remember. You can also do the same with many already cooked pasties and pastries. Or if you are outside the UK and live in the USA then you are likely to think of them as pinwheels, or in Australia scrolls. Then for the kitchen gadgets that we have used in this recipe for cheese whirls it has just been our Philips air fryer. We have this one and its wonderful for many types of air fryer recipes. Mustard – This ingredient is often forgotten about but there is always a layer of mustard around the edges of the dough before you add the cheese and onion. One of my favourite bakeries is Cooplands and I also love to reheat their baked goods in the air fryer too.Cheese - The star of the recipe. We used a mature cheddar because it has a strong flavour and a little goes a long way. You could do half and half with Parmesan too. We wouldn't recommend using something like Mozzarella for cheese and onion rolls, because it is too stringy and melty. Two: Meanwhile, heat a pan and melt the butter. Add the onions (a). Cook over a low heat until softened (b), about 5 minutes. In the bowl of a stand mixer, pour the yeast over the warm water. Add the milk, egg, butter, sugar, salt and flour. Stir with a spoon to mix then put the dough hook on the stand mixer. Let the machine knead the dough for about 4-6 minutes. A dough ball will form. Spray a large, glass bowl with cooking spray then empty the dough into the greased bowl. Turn the dough ball a few times to coat it then cover the bowl with greased plastic wrap. Let the dough rise in a warm place until it doubles in size. Sauce – Are you the one that likes something to dunk their cheese pasties into? I am. I love mayonnaise or ketchup the most. Just grab whatever you prefer or go without.

Another popular option is to make cheese swirls with puff pastry. The same concept remains you are just swapping scones dough for puff pastry. Mashed potato– this recipe is made with a mashed potato that isn’t runny. If you have a super creamy mash then the filling may ooze out of the ends slightly. They will still taste great, but may look a little messy! Caramelise the onions - Simply add the olive oil to the frying pan, tip in the onions and add the brown sugar. Fry over a low heat for around 30 minutes whilst you prepare all the other ingredients.

Make the cheese and onion rolls filling – drain the potatoes and give them a gentle squash with a potato masher – you don’t want them as mashed potatoes – more as broken up and bashed. Then mix in most of the grated cheese and all the caramelised onions – season with salt and pepper and mix everything together. Save a little cheese for sprinkling on tops of the rolls later.