Meat-lovers' scrolls

  • 1 hr cooking
  • Serves 4
  • Print
Photography by Ian Wallace. Styling by Louise Pickford.


  • 2 teaspoon olive oil
  • 1 small (80 gram) brown onion, finely chopped
  • 150 gram minced beef
  • 150 gram sausage mince
  • 2 cup (300 grams) self-raising flour
  • 1 tablespoon caster sugar
  • 30 gram cold butter, chopped
  • 3/4 cup (180 millilitres) milk
  • 1/3 cup (80 millilitres) barbecue sauce
  • 1 cup (110 grams) pizza cheese
  • 30 gram baby spinach leaves
  • 1 egg, beaten lightly


  • 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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