Sausage rolls are a bit difficult to eat when you are a vegetarian. Luckily, the Dutch have found a solution for that, one that suits many non-vegetarians as well: cheese rolls, crispy puff pastry filled with a savoury, creamy, cheesy filling. You can buy these cheese rolls hot at some bakeries, on (train) stations and at food courts in department stores; sausage rolls, and sometimes ham-cheese rolls, are sold there as well. People usually eat them as snack or lunch. Beware: because they are made with puff pastry and loads of cheese, so they are quite fat. I prefer to eat them warm and fresh from the oven, but they are still nice at room temperature a while after baking. But don’t keep them for too long, or they will get too soggy.
Cheese rolls (8 rolls)
25 g butter
1/4-1/2 tsp curry powder
25 g flour
200 ml milk
100 g grated cheese (medium aged Gouda)
8 squares all butter puff pastry, defrosted if frozen
25 g grated cheese (aged Gouda or parmesan)
Melt the butter in a pan, add the curry powder and fry until fragrant. Add the flour, fry for a minute. Gradually add the milk, while stirring continuously. Keep stirring until a thick sauce has formed, and leave to bubble for a few minutes. Take from the heat and stir through the sauce. Leave to cool.
Preheat the oven to 200C. Line a baking tray with baking paper.
Half the puff pastry squares. Slice half of them, but keep the edges together, to form a raster. Scoop the cheese mixture on the other half of them, keep 1 cm around the edge free. Brush the edges with water and place the ones you sliced on top of them. This explanation is a bit cryptic, but I guess it is manageable together with the photo of the finished thing. Seal the edges well. Brush the tops with water and sprinkle the old cheese over.
Transfer to the baking tray and bake about 20 minutes, until golden and puffed.
Note: to make this recipe truly vegetarian, choose cheeses that are suitable for vegetarians.