Dutch cheese pastries vegetarian

It is easiest to use frozen puff pastry squares, but you can also use a large sheet of puff pastry and cut it into squares yourself.

Preparation – 20 minutes + waiting time

Melt the butter in a small saucepan and add the flour. Cook the flour in the butter for a few minutes to make a roux. Stir in the vegetable stock, little by little, stirring continuously with a whisk.

Keep 50 grams of the grated cheese aside and add the remaining 150 grams to the white sauce. Stir again with a whisk and season the cheese sauce with a teaspoon of mustard, pepper and salt.

Wet a large plate and spread the cheese sauce into a square or rectangle. Make sure that it is an even thickness all over and leave to cool completely.

Preheat the oven to 200 degrees celsius and line a baking tray with baking parchment.

Finishing cheese pastries – 30 minutes

Slice the cheese mixture into 8 equal portions. Place the cheese mixture on 1 side of the puff pastry. Wet the edges of the puff pastry with a little water and fold the other half over it.

Use a fork to seal the puff pastry. Use a sharp knife to make slits at the top of the puff pastry.

Beat an egg and brush the pastries with it. Sprinkle the remaining cheese over the top of the pastries and bake for around 20 minutes until nicely golden brown.