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Guyanese Cheese Roll

Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings 15
Calories 313

Ingredients

For the pastry:

  • 4 cups flour
  • ½ tsp salt
  • ½ cup cold butter
  • ½ cup shortening
  • ½ cup cold water

For the filling:

  • 1 8- oz block extra sharp cheddar cheese
  • ¼ tsp ground pepper
  • 1 tbsp brown mustard
  • 1 tbsp flour
  • ½ tsp garlic powder
  • 1 tsp dried parsley
  • 1 wiri wiri pepper
  • 1 egg

Instructions

  • All ingredients ready? Let's begin!
  • Add the flour and salt to a large mixing bowl and whisk to combine.
  • Cut the butter into chunks and add the flour. Add the shortening as well.
  • Using a fork, pastry cutter, or your hands, cut the ingredients together until the butter and shortening are very small, pea-like chunks throughout.
  • Add roughly ½ cup cold water and mix to combine into a thick dough.
  • If the mixture is still too dry to stick together, add a tiny bit of water at a time and mix again. If it's too wet, add a little bit of flour.
  • Flour a clean surface and turn the ball of dough out onto it. Use your hands to knead the dough extra thoroughly, making sure it's a solid ball.
  • Wrap the dough in plastic wrap and place in the fridge for at least an hour to chill.
  • When you're ready you can prepare the cheese filling. Grate the cheese and add to a bowl.
  • Add the ground pepper, mustard, flour, garlic powder, and parsley.
  • Cut the wiri wiri pepper in half to destem and deseed it. Finely chop it and add it to the cheese.
  • Mix all the cheese ingredients well.
  • Preheat your oven to 350F and remove the dough from the fridge.
  • On a clean, lightly floured surface, roll the dough out to be about 1/8th inch thick. It should be thin enough to cook evenly but thick enough so it doesn't rip when you shape the rolls.
  • Cut the dough into 16 equal rectangles.
  • Crack the egg into a small bowl, add a few drops of water, and beat with a fork until mixed.
  • Use a pastry brush to brush the edges of each dough portion with egg.
  • Spoon 1-2 tbsp of cheese mixture down the center of each dough rectangle, then fold hotdog-length in half so the edges of dough touch.
  • Use a fork to press the edges of dough together.
  • Place the rolls onto a baking sheet lined with parchment paper and brush the remaining egg on top.
  • Put in the oven and bake for 15-20 minutes. The tops should be golden brown and the edges slightly crispy.
  • Remove from the oven and allow to cool on the pan for 10 minutes before moving to a wire cooling rack to continue cooling.
  • Serve warm, but be careful as the cheese inside will be very hot. Enjoy!

Nutrition

Calories: 313kcal | Carbohydrates: 26g | Protein: 8g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 243mg | Potassium: 60mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 382IU | Vitamin C: 1mg | Calcium: 130mg | Iron: 2mg