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Mini cheese rolls on a serving platter.
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Mini Cheese Rolls

These easy, homemade puff pastry mini cheese rolls come together very quickly. They are like sausage rolls but made with a delicious cheese filling that makes a great little addition to the finger snack buffet.
Course Appetizer, Snack
Cuisine South African
Keyword cheese roll, mini cheese rolls
Prep Time 20 minutes
Cook Time 20 minutes
Servings 24 rolls
Calories 140kcal
Author Mary-Lou

Equipment

  • Pastry brush
  • Baking Tray

Ingredients 
 

Mini Cheese Rolls

  • 60 grams butter
  • 80 grams plain flour
  • 2 tablespoons milk
  • 2 large eggs
  • 75 grams cream cheese
  • ½ teaspoon table salt
  • ½ teaspoon ground black or white pepper
  • 120 grams cheddar cheese grated
  • 300 grams ready rolled puff pastry
  • 1 large egg beaten for pastry wash

Instructions

  • Step 1 - Allow the eggs, cream cheese and milk to come to room temperature. Zapping the cream cheese in the microwave for 10 seconds at a time will help it soften quicker.
    2 large eggs, 75 grams cream cheese, 2 tablespoons milk
  • Preheat oven to 170°C/340F. Line two baking trays with baking paper and set aside.
  • Melt the butter either in the microwave or on the stovetop over low heat. Add in the flour and milk and whisk to combine.
    60 grams butter, 80 grams plain flour
  • Add the two eggs, salt, pepper and cream cheese to the butter mixture and whisk to combine.
    2 large eggs, 75 grams cream cheese, ½ teaspoon table salt, ½ teaspoon ground black or white pepper
  • Fold the grated cheese into the mixture. Set aside.
    120 grams cheddar cheese
  • To make the mini cheese rolls, the puff pastry must be cut into lengths (which measure in total about 95cm long) about 12cm wide. In a small bowl, beat an egg with a fork.
    300 grams ready rolled puff pastry
  • Place the filling in the centre of the length, about 3cm wide and 1.5-2cm high.
  • Brush one side of the long edge of the pastry the beaten egg about 2cm wide. Fold the pastry over the cheese filling and press the long edges together. Using a fork, crimp the edges together. Then using a sharp knife, cut the pastry into mini rolls, about 4cm wide.
    1 large egg
  • Place the mini rolls onto the prepared baking trays, brush the tops with a beaten egg and bake for about 20 minutes until the pastry is a nice golden brown.
  • Allow the rolls to cool slightly before serving. These pair really well with mustard, sweet chilli sauce or even a really good tomato sauce.

All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.

Notes

Want a mini cheese and onion roll? Finely dice and sauté half an onion, allow to cool and fold into the filling with the cheese in step 5.
Want to make these mini cheese rolls ahead of an event? Follow the instructions up to step 8, then place the cheese rolls into the fridge covered with cling film and plastic wrap the day before. Bake off just before the event!
Baked sausage rolls will keep in an airtight container for up to 2 days.

Nutrition

Serving: 1roll | Calories: 140kcal | Carbohydrates: 9g | Protein: 3g | Fat: 10g | Sodium: 148mg