Bombay Cheese Rolls

These delicious crispy Bombay cheese rolls will have you licking your fingers and asking for more. They are so easy to make and can be enjoyed as a snack, lunch for school or even breakfast. I have made them for friends and have yet to meet someone that doesn’t like them.

Ingredients for Bombay Cheese Rolls

4 simple ingredients are all you will need to make and enjoy this delicious snack.

Ingredients list for Bombay Cheese Rolls

• 1/4 cup coriander chutney
• 1 roll puff pastry
• 1 1/2 cups grated cheddar
• 1 red onion
• 1 egg

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The Coriander Chutney

I make my own fresh corriander chutney. You can find my recipe here: Fresh Coriander Chutney.

Making the Bombay Cheese Rolls

Let’s get the delicious snack going.

• Defrost and unroll 1 roll of puff pastry.
• Add 4-5 heaping tablespoons of coriander chutney on to the puff pastry. If yours it too runny, make sure you try and get as little liquid onto the puff pastry as possible.
• Grate and sprinkle 1 and a 1/2 cups of cheddar cheese on top of the chutney.
• Finely slice and sprinkle about 1/4 a large red onion on top of the cheese.

Rolling and Cutting the Bombay Cheese Rolls

Now that we have the roll ready to go, we can cut them.

• Using a sharp knife, slice the Bombay cheese rolls into 8 pieces. I like them a little thicker, but you can always cut them into thinner pieces and cut them into 10 pieces.

Baking the Bombay Cheese Rolls

Let’s get these rolls baked already, shall we?

• Preheat the oven to 425 degrees F.
• Gently lift and place each roll face up on a parchment lined baking tray.
• Whip the egg well and using a kitchen brush, brush the egg all over the top of the each roll.
• Place the tray on the middle rack of the oven and bake the rolls for 25 – 30 minutes.
• Once they are baked, remove them and allow them to cool down a little before enjoying them.

Variations

There are a few variations to these:

• Don’t like puff pastry, use a bun recipe. Use the recipe that I use making buns and breads.
• Use any kind of cheese of choice. I use marble cheddar, but have made it with spicy havarti, gouda, and even feta.
• Try using a mint chutney instead of coriander chutney.

Tried and Liked the Recipe?

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