Savoury scone roll


Ingredients 18
Servings 6
Time

Ingredients

  • CRUST
  • 220
    g
    cake flour
  • 60
    g
    mealie meal
  • 12
    ml
    baking powder
  • 2
    ml
    salt
  • 50
    ml
    butter
  • 1
    egg, whisked
  • 100
    ml
    milk
  • FILLING
  • 60
    ml
    butter
  • 200
    g
    fresh button mushrooms, thinly sliced
  • 125
    g
    ham, diced
  • 80
    ml
    white wine
  • 5
    ml
    dried origanum
  • 15
    ml
    fresh parsley, chopped
  • salt and pepper to taste
  • 125
    ml
    fresh breadcrumbs
  • 100
    g
    Cheddar cheese, grated
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Grease a baking sheet. Sift together the dry ingredients for the crust. Rub in the butter till well blended. Add the egg and milk mixture and mix lightly with a knife till just blended. Roll out the dough ino a rectangle, about 5 mm thick. Heat the butter in a pan and sauté the mushrooms till pale brown. Add the diced ham and stir-fry for about 1 minute. Add the wine, bring to the boil, reduce heat and simmer till most of the liquid has evaporated. Add the seasonings, breadcrumbs and Cheddar cheese. Spread the filling evenly over the dough and roll up lengthwise. Lightly brush the top with a little whisked egg yolk and bake for about 20 minutes or till the crust is golden brown and done. Serves 4-6.
 

Read more on: bake  |  pork
 

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