Rosemary Cheese Puff Rolls

Whether you need something as a starter for a dinner party, a movie night snack or something nibbly to pass around when you’re hosting a party or friendly gathering, this recipe is just as easy to make as it is delicious. These ingredients are easy to find and likely to be things you have around regularly, while the recipe is simple and doesn’t take much time to make. It’s the perfect thing to whip up when you need to feed a bunch of people or take something to a party. A friend of mine recently referred to these as “beer food” and I don’t at all disagree, but they’re also full of cheese, making them the perfect thing to pair with a great bottle of wine.

These delightful little rolls are best enjoyed when they’re still warm, but they age well if sitting around at a party and leftovers don’t need to go to waste. Simply store them in the fridge in a sealed container and reheat in the oven wrapped in tin foil. Or if you’re just keeping for yourself, simply nibble on them cold right out of the fridge like I do… They make a great quick & easy breakfast when you need to grab something on the go or a satisfying afternoon snack when you get a case of the nibbles.

If you need to make this recipe ahead of time you can prepare the rolls, skip the freezer step and put them in a sealed container to store in the fridge for several hours or even over night. Then proceed as normal and simply cut the rolls and bake as usual.

INGREDIENTS

• 70g grated Emmental cheese (or Parmesan also works)
• 100g grated mild cheddar cheese
• 1 tablespoon dried rosemary
• 2 tablespoons Dijon Mustard
• 1 egg, lightly beaten
• 1 Jus-Rol Puff Pastry Sheet

METHOD

1. Preheat the oven to 220°C/200°C Fan and prepare two baking sheets by lining them with non-stick baking paper. Take the Jus-Rol out of the fridge so it warms up a little before you need it. This makes it a little easier to work with.
2. Pop the two cheeses and the dried rosemary into the bowl of a food processor or the chopper bowl attachment of a stick blender. Pulse until the mixture resembles course sand.
3. Unroll your pastry sheet keeping it on the paper it comes in on a baking sheet or cutting board that will fit into your freezer or refrigerator and slice it down the middle lengthwise so that you have two long rectangles.
4. Brush each rectangle generously with Dijon mustard using a pastry brush, leaving a small, plain border about a centimetre wide.
5. Brush the plain border on each of the pastry triangles lightly with the beaten egg.
6. Carefully, using the paper underneath to help you, roll the pastry in on itself as tightly as you can without breaking it until you have a roll. Press the ends on each side firmly to seal it shut and also along the seam. The heat from your fingers should help it to seal properly. Repeat this with the other pastry rectangle.
7. Transfer your rolls to the freezer for 10-15 minutes. If they won’t fit, don’t worry – just pop them into the refrigerator for 20-30 minutes until they’re cold and firm. If you’re using the refigerator, you might not need to preheat your oven until you’ve put them into the refrigerator to save energy.
8. Slice the rolls about 1 finger wide and transfer them to your prepared baking sheet, taking care not to drop the cheese filling. Don’t worry if they’re not exactly round, but if you want them to be, then just pinch them into shape once they’re safely transplanted onto the baking sheet.
9. Brush each roll gently and not too particularly with the beaten egg. It’s ok if it’s not perfect and take extra care not to mess up the cheesy filling.
10. Bake the rolls one tray at a time on the middle shelf of the oven for 10 minutes. Leave to cool for 5 to 10 minutes before transferring to a serving dish.