Southland Cheese Rolls
Both the filling and the prepared uncooked rolls can be made in advance. Keep the filled uncooked rolls in the freezer ready to pull out, defrost and bake off when you need them.
370 ml evaporated milk
1 cup cream
1 small onion, grated (about 1/4 cup)
1 tsp mustard powder
1/2 tsp fine white pepper
500 g edam cheese, grated
1 32g packet of onion soup powder
about 35 slices sandwich bread
mayonnaise, or softened butter, to spread
Place evaporated milk in a pot with cream, onion, mustard powder and pepper.
Heat until almost boiling.
Remove from heat, add cheese and soup powder and stir until cheese has melted and sauce has thickened.
Allow to cool before using (it will thicken further as it cools).
This mixture can be made in advance and stored in a container in the fridge for up to a week.
To cook rolls, preheat oven to 180˚C and line 2 oven trays with baking paper.
Spread one side of each slice of bread with mayonnaise or butter and remove crusts if desired (traditionally they aren’t removed).
Spread 2 tbsp of the cooled cheese mixture on the unbuttered side of each slice, and then roll up firmly, placing joined-edge down on the prepared tray.
Bake until crisp and golden (15-20 minutes).
Allow to cool for a few minutes before serving.