- 50 grams Vegan butter
- 50 grams Flour / All-Purpose Flour
- 2 teaspoons Mustard
- 150 grams Vegan cheese
- 250 ml Vegetable broth
- A pinch Pepper
- 10 Vegan puff pastry squares
- Enough to brush the rolls Oil or unsweetened plant milk
- Extra to sprinkle on top Vegan cheese
Weigh out all the ingredients.
The cheese filling part 1
Melt the vegan butter in a saucepan over medium high heat. Once melted add in the flour and mix this for a few minutes until the flour isn't raw anymore.
The cheese filling part 2
Then add the vegan cheese a little at a time and mix this until all the cheese has melted into the sauce. You're looking for a thick consistency.
Cooling down the cheese filling
Run a bowl or plate under cold water and scoop the cheese filling into this bowl or plate. Add a piece of plastic wrap to avoid a sort of skin from forming on the top of the cheese filling.
Assembling the cheese rolls part 1
Preheat your oven to 220°C/430°F and line a baking sheet with baking paper.
Assembling the cheese rolls part 2
Roll the side you made the cuts on over the side with the cheese filling and press down the edges with a fork making sure everything is closed.