Guyanese Cheese Rolls
One of my fondest childhood memories is of visiting a bakery just down the road from my school. Some days my father would give me money to buy lunch at school and instead of buying a sensible and well balanced lunch I would go straight to the Arapaima and purchase these cheese rolls, pine tarts or cheese scones. It is best described as a savory cheese filling wrapped up a flaky pastry. To this day, I still have a weakness for cheese rolls. Arapaima is no longer just around the corner, so I have to make it for myself…luckily I know a thing or two about baking! Whenever we make these to serve at gatherings, they are the first to go..always. I kept it fairly simple for the filling but you can add garlic or finely grated onion. While cheese rolls can be served at room temperature, I like to eat it warm.
Get the Recipe Guyanese Cheese Rolls
- 4 cup all purpose flour
- 2/3 cup vegetable shortening
- 2/3 cup salted butter
- 13 tbsp ice cold water
- 8 oz sharp cheddar cheese, finely grated
- 1 whole wiri wiri pepper, seeds removed or a dash of pepper sauce
- 1 tbsp yellow mustard
- 1 tsp garlic powder
- 1/4 tsp salt
- 1 egg yolk
- 1 tbsp water
- To make pastry, mix butter and shortening into flour until well combined. Add water and combine until the flour forms a dough. Chill for at least 1 hour.
- Mix cheese, wiri wiri or pepper sauce, garlic powder, salt and yellow mustard to make the filling. Set aside.
- Roll pastry until thin...about 1/8 of an inch in thickness. Cut into rectangles. Divide the cheese filling evenly and spread on each square of pastry leaving a 1/2 inch border.
- Mix egg with 1 tbsp of water to make an egg wash. Brush the edges of the pastry with egg wash. Take one end of the pastry and roll overfilling until you reach the other end. Seal. Using a fork press both ends to seal.
- Place on an ungreased cookie sheet seam side down and brush with egg wash. Bake at 350 degrees for 30 mins until golden brown. Enjoy!!