Meat-lovers’ scrolls

Meat-lovers' scrolls

Photography by Ian Wallace. Styling by Louise Pickford.




1.Preheat oven to 200°C/180°C fan-forced. Oil 25cm x 35cm Swiss roll pan.
2.In small frying pan, heat oil and add onion; cook, stirring, until soft. Add minces; cook, stirring, until browned, season to taste. Cool.
3.Sift flour and sugar into medium bowl; rub in butter. Stir in milk; mix to a soft, sticky dough. Knead dough on floured surface; roll dough into 30cm x 40cm rectangle.
4.Spread dough with sauce; sprinkle with mince mixture, cheese and spinach. Roll dough tightly from long side; trim ends. Cut roll into 12 slices; place scrolls, cut-side-up, in pan. Brush scrolls with a little egg; bake about 30 minutes or until browned.

If you can’t find sausage mince, buy the same weight in sausages and squeeze the mince from the sausage skins.


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