The recipe is from Good Food Magazine December 1999 and apparently makes 10 cheese and onion rolls
6oz /175g self raising flour
3oz/85g vegetarian suet
6oz strong cheddar cheese grated
1 medium onion finely chopped
(You could also ring the changes by adding a touch of spring onion as well or gently fry leek until golden brown and tasty and well drained and then adding in place of)
- Pre-heat the oven to Gas Mark 7/Fan oven 200 degreesC/220 degrees C
- Line a baking tray with non stick baking parchment.
- Sift the flour and a good pinch of salt into a bowl then mix in the suet and 5 to 6 tablespoons cold water to form a pliable dough. Divide in half.
- On a floured surface roll out the dough into two strips 12 x 4 inch. Dampen the edges with water. Mix together the grated cheese and onion and season with salt and cayenne pepper.
- Divide the filling between the two strips towards one edge. Roll up as you would a swiss roll and slice each into approximately 5 pieces. Put on the baking tray spaced apart. Bake in the oven for 10 to 15 minutes or until gold and crispy. They are delicious hot or cold.
- For the freezer make up until rolling into swiss roll shape and cutting into 5 pieces, then pack and pop into the freezer. Cook from frozen as above.