Based on a Delia Smith recipe for vegetarian ‘sausage’ rolls, these cheese pastries are the most popular item of any buffet / party spread I ever put on (more popular then proper sausage rolls or mini sausages!). They disappear within minutes and quite often I don’t get chance to have any! We went to a Christmas party at the weekend (the one where Andy terrified Imogen when he dressed as Father Christmas!) and I took a batch of these. As usual they disappeared quickly and two people asked me for the recipe. So, here it is:
Mini Cheese Pastries
Makes about 30 – though you will NEVER have enough! So maybe make a double batch (you can freeze them too).
2 packs of 320g ready rolled shortcrust pastry (I use Jus Rol so 2 packs of that) at room temperature
275g fresh breadcrumbs (either made yourself or bought)
225g grated Cheddar cheese
1 large onion, finely chopped
3 tablespoons of cream (I use whatever I have, double cream, creme fraiche or sour cream usually)
1 level tablespoon of chives
1½ level teaspoons of mustard powder (or I substitute this for wholegrain mustard if that’s what I have)
Half a teaspoon of smoked paprika
1 beaten egg
1 tablespoon of poppy seeds
Salt and pepper
Sweet chilli dipping sauce to serve
1- Make sure you’ve taken the pastry out of the fridge so it’s at room temperature (otherwise it breaks up and mitigates the benefit of it being ready rolled!).
2- Pre-heat the oven to to 220°C (gas mark 7, 425°F ).
3- In a bowl, mix together the breadcrumbs, cheese, onion, chives, mustard powder, smoked paprika and salt and pepper.
4- Add the cream and mix again – the filling for the pastries is now complete.
5- Place the ready rolled pastry onto a floured surface and cut in half lengthways to form two rectangles from each pack of pastry.
6- Grab a handful of filling and form / pat into a sausage shape and place all the way down the middle (lengthways) of one rectangle of pastry.
7- Brush the beaten egg along one long edge of the pastry rectangle, then fold the pastry over so the edges are on top of each other (it now looks like one long sausage roll).
8- Press the edges down to seal – you can use a fork to make a pattern and trim off any excess pastry.
9- Brush the top of the roll with egg and sprinkle with poppy seeds on top.
10- Cut into pieces about 5cm (an inch + a half) long.
11- Place the rolls on to a non-stick baking tray (or use baking parchment if your tray isn’t non-stick)
12- Repeat steps 6 to 12 until all the filling is used.
13 -Bake on the top shelf of the oven for 20-25 minutes.
14- Cool on a wire rack, before serving with the sweet chilli dipping sauce.
15- In the unlikely instance you have leftover, they will keep for a few days in an airtight tin. You can freeze them too before baking – just pop them in the oven straight from the freezer and they will take an extra 10 minutes to cook.
This post was first published in December 2015.