Ingredients

2 tbsp butter 

1 medium onion, finely diced 

2 tbsp double cream

2 tbsp wholegrain mustard

4 tbsp chopped fresh flat leaf parsley

1 medium egg, beaten, plus a little more for brushing 

50g mature Cheddar cheese finely grated

100g Berkswell cheese, grated Parmesan cheese

75g Feta cheese, crumbled

50g breadcrumbs

500g pre-made puff pastry

Grated Berkswell cheese, for sprinkling

Method

Preheat the oven to 200°C

Heat the butter in a pan over a low heat 

Add the onions and stir until completely coated in the butter mixture. Lower the heat, cover with a lid and cook for a few minutes until the onions are soft and golden. Turn off the heat and add the cream, mustard and herbs

Mix the beaten egg, cheeses and breadcrumbs in a large bawl until evenly combined, then add the onion mixture and stir to combine

On a lightly floured work surface, roll out the pastry. Cut the pastry into three long strips, each 10-12cm wide.

Divide the filling into three portions and shape each into a log the approximate length of your pastry strips. Place a log along the centre of each strip. Brush beaten egg along either side of the filling, then fold the pastry over and seal as carefully as possible. Turn the log over so the seal is underneath. This prevents the roll opening up while cooking

Brush each long roll with beaten egg. Sprinkle grated Berkswell on top. Sprinkle a sharp knife in some flour and cut each roll into 8 bite sized pieces, to make 24 small rolls in total.

Place on a baking sheet lined with non-stick baking paper and bake on the top shelf of the oven for 25-30 minutes until golden. Leave to cool on a wire rack before serving