Savoury scrolls

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.
  1. Preheat the oven to 200°C and line a baking tray with baking paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bake for 15-20 minutes, or until crisp and golden.

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