Three Cheese and Truffle Stuffed Rolls

, from Issue #51. September, 2015
Photography by Manja Wachsmuth.
Three Cheese and Truffle Stuffed Rolls

What can I say…these are the best rolls I’ve ever eaten and you can never make enough! Thanks to Sean Armstrong for the inspiration.


8 small par-baked bread rolls

50 grams cream cheese at room temperature
1 clove garlic, crushed
2 tablespoons truffle oil
½ cup freshly grated Parmesan
1 tablespoon finely chopped flat-leaf parsley
sea salt and freshly ground pepper
200 grams mascarpone

piping bag with a 1cm wide plain nozzle


Preheat the oven to 200°C.

Filling: Place all the ingredients except the mascarpone in a bowl and beat until light and really well combined. Season and stir in the mascarpone.

Spoon the mixture into the piping bag. Do this in two batches if necessary.

Make a small hole in the base of each roll and pipe in a generous amount of filling.

Place the rolls hole side up in an ovenproof dish and bake for 8 minutes until golden or the recommended cooking time. Serve hot. Makes 8

Pantry note: Truffle oil is a way of adding the earthy flavour of truffles to a dish, without requiring actual (usually very expensive!) truffles. The oil comes in small bottles and is available from good food stores.

Christmas feast: Serve with a Miso, Mirin and Spring Onion Baked Salmon and Spiced Orange and Hoisin Glazed Ham to start. Herb-Crusted Fillet of Beef with Cherry Mostada or a Duck and Orange Salad with Smoky Orange Dressing for mains. Roasted Cherry Tomatoes with Mozzarella and Herb DressingMixed Green Vegetable Salad with Sesame Yoghurt DressingThree Cheese and Truffle Stuffed Rolls and Crispy Roasted Potatoes and Fennel with Gremolata and Parmesan on the side. Ice Cream Bonbons and Lemon Meringue Cake to finish.