Cheese and Tomato Chutney Scrolls
Preparation time: 25 minutes
Cooking time: 25 minutes
3 cups self raising flour, sifted
½ teaspoon baking powder
salt and cracked black pepper
50g chilled butter, chopped
¾ cup milk
1/3 cup Anathoth Tomato Relish
1 ½ cups grated extra tasty cheese
extra milk, for brushing
Preheat oven to 210C.
Place the flour, baking powder, salt and pepper in a bowl and add the butter. Using your fingertips, rub in the butter until the mixture resembles rough breadcrumbs. Make a well in the centre.
Combine the milk with 1/3 cup water. Pour the liquid into the well. Using a flat bladed knife, cut through the flour mixture until it comes together as a rough dough.
Tip the dough onto a work surface dusted with flour and knead lightly until it can form a ball.
Roll out the dough to a rectangle approximately 30 x 40cm in size. Spread with Anathoth Tomato Chutney then sprinkle with cheese.
Roll up from a short sides to form a cigar. Slice the roll into pieces approximately 4cm wide.
Place scrolls close together on a baking tray lined with non stick baking paper so they are touching. Brush each scroll with a little extra milk.
Bake for 25 minutes or until cooked through. If the scrolls start to brown too quickly cover with foil. Cool on a wire rack then break apart.
What’s your favourite treat from the bakery?