Spicy cheese roll

It’s always a hectic time of the year for me with all the friends and family visiting over the festive season. The worst is those unexpected phone calls followed by the surprise visits – always at a time when you have almost nothing left in the fridge, freezer or the cupboard.

I have discovered a real lifesaver for times like that – a really cheap and easy dish that looks so impressive and tastes really, really good. You can serve it hot or at room temperature with a salad as a light lunch or as a hearty appetiser with some drinks.

You’ll need

1 chopped onion
2½ cups grated cheddar cheese
4 slices white bread crumbed
5 tablespoons tomato sauce
2 teaspoons curry powder
1 teaspoon salt
½ teaspoon freshly ground black pepper
75 ml milk
1 packet frozen puff pastry (defrosted)
Milk or egg for the glaze

This is how you do it

Mix the onion, cheese, bread, tomato sauce, curry powder, salt, pepper and milk together in a mixing bowl. Roll out the pastry in a 30 x 25 cm rectangle and place on a baking sheet that has been slightly dampened with water.

Place the filling in a straight line on the one half, leaving an edge of a centimetre or two. Brush the edges with milk or egg and fold the other half over. Press the edges firmly together and form a frilly little edge with your fingertips or the handle of a large cutting knife.

Loosen the roll slightly from the baking sheet by sliding a large flat cutting knife underneath. Make 7 light cuts diagonally across the top of the pastry. Brush the top with egg or milk and bake for about 40 – 45 minutes in a preheated oven of 220˚C.