Preheat the oven to 220C/425F.
Roll out the pastry and cut lengthways into two rectangles.
In a large bowl, mix together the cheese, breadcrumbs, onions, cream,
black pepper and paprika. Divide the mixture into two and dot the mixture in a
long strip long the length of each piece of pastry (so it looks like you have one
long sausage in the centre of each of the pastry lengths). Make sure the
mixture reaches right up to the ends. Use your fingers to squash it into more
of a sausage shape.
Take one of the lengths of pastry, so it's lying on the surface, horizontally in
front of you. Brush a little of the milk onto the top edge of the pastry -
all along the length. Then starting from the bottom edge, roll the pastry up
with the cheese mixture in the middle. Try to make sure it's quite tight. The
milk you brushed on should help the pastry stick together when rolled up.
Repeat with the other length of pastry.
Use a fork to squash down the seam of the rolls - so it sticks better, then turn
the rolls over, so that the seam is at the bottom.
Now brush the milk over the length of both rolls. Cut each roll into
10-12 pieces, then prick the top of each one with a fork.
Place the little rolls onto a large baking tray - making sure there's a little bit of
room around each roll to allow them to expand comfortably.
Then place in the oven for 12-15 minutes until golden brown.
Serve warm, or cold with cumin ketchup.