Potato and Onion Rolls

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Crispy puff pastry filled with creamy mashed potato, caramelised onion, and a fragrant blend of za’atar and sumac. Finished with sesame seeds and served with a refreshing cucumber dip, these rolls are a crowd-pleasing snack or savoury side.

Ingredients

• 2 cups mashed potato (about 3 medium potatoes)
• 1 large brown onion, caramelised
• 2 sheets puff pastry, thawed
• 1 tablespoon Za'atar
• 1 teaspoon sumac
• 1 tablespoon sesame seeds
• ½ teaspoon salt
• Olive oil spray
• Cucumber dip, to serve (approximately ½ cup)

Method

1. Preheat the oven to 200°C (fan-forced if available) to ensure a hot cooking environment for optimal crispness.
2. Place the prepared mashed potatoes in a mixing bowl. Add the caramelised onion, ensuring it is well softened and sweetened through cooking.
3. Add the Za'atar and sumac to the mixture, followed by the sesame seeds for texture and flavour. Season with salt.
4. Gently combine the mixture until the ingredients are evenly incorporated.
5. Lay out the puff pastry sheets and divide the filling into two portions. Place a line of filling along one edge of each sheet and roll tightly to enclose the mixture.
6. Lightly spray the tops of the rolls with olive oil to encourage browning and crispness during baking. Place them on a baking tray lined with baking paper.
7. Bake for 13 to 15 minutes, or until the pastry is golden and crisp.Serve warm with cucumber dip on the side.