Cheesy Potato Puff Pastry Bites (Print Version)

# Ingredients:

→ Main Ingredients

01 - 375 g puff pastry
02 - 2 small potatoes, peeled and finely diced
03 - 1 small onion, finely diced
04 - 150 g mature cheddar cheese, grated
05 - 2 tablespoon butter
06 - 1 teaspoon English mustard
07 - 1 egg, whisked
08 - 2 gherkins, finely chopped
09 - 1 tablespoon chia seeds

# Instructions:

01 - Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6
02 - Add potatoes to a pan of boiling water. Return to the boil and simmer until tender, about 4-5 minutes
03 - Meanwhile, heat a pan and melt butter. Add onion. Cook over a low heat until softened, about 5 minutes
04 - Drain the potatoes and leave to steam dry for a few minutes. Mash the potatoes
05 - Add cheddar cheese, cooked onions, gherkins and English mustard to the mashed potato. Mix well to combine everything
06 - Slice puff pastry lengthways in half. Divide the potato mixture along the two pieces of pastry
07 - Roll the pastry around the mixture. Repeat with the second roll and carefully turn the rolls over so they are seam side down
08 - Slice each roll into eight pieces. Brush with whisked egg and sprinkle over the chia seeds
09 - Arrange the rolls on a lined baking tray with space in between them. Bake in the oven for 25 minutes

# Notes:

01 - Leave ready rolled puff pastry out of the fridge for 15 minutes before unrolling to prevent cracks
02 - Use a sharp knife to cut through pastry without tearing
03 - Add a little brown sugar to onions while cooking for more caramelization
04 - Let rolls cool for about 10 minutes before serving as the cheese inside will be very hot
05 - Don't overstuff the pastry or it won't seal properly

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