Savoury scrolls
- Preparation Time20 mins
- Cooking Time 15-20 mins
- Source www.readersdigest.co.nz
Yummy! And you can mix it up with different fillings. Plus the cooked scrolls can be frozen in an airtight container for up to 3 months. Try the following flavour fillings: salami and cheese; a three-cheese combination using blue vein, cheddar and parmesan; or finely chopped seeded fresh tomato with chopped red onion, ham and chives, carmelised onions and feta cheese.
- 3 Cup self raising flour (sifted)
- 3 Tablespoon butter
- 310 Mililitre milk
- 60 Gram Tomato paste
- 3/4 Cup cheese (grated, mozzarella or cheddar)
- 100 Gram ham (shredded)
- 1/2 red capsicum (finely diced)
- 1/2 green capsicum (finely diced)
- 1 egg (beaten)
- Preheat the oven to 200°C and line a baking tray with baking paper.
- Sift the flour into a large bowl. Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs. Alternately sift flour into food processor and add butter, process until fine.
- Make a well in the centre and add the milk, then stir with a flat-edged knife until well combined.Turn the dough onto a floured surface and lightly knead until smooth.
- Roll the dough out to a rectangle about 1 cm thick, and about 38 x 26 cm in size.Spread the tomato paste over the dough, then scatter the capsicum, cheese and ham over the top.
- Carefully roll the dough over from the longest side, enclosing the filling. Cut into slices 2 cm thick.Place the scrolls on the baking tray and brush with beaten egg.
- Bake for 15-20 minutes, or until crisp and golden.
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