Name: Savoury scone roll
Yield: 6 servings
Cuisine: Bake
Ingredients: 220.00 g flour cake; 60.00 g maize meal; 12.00 ml Baking powder; 2.00 ml salt; 50.00 ml butter; 1.00 eggs whisked; 100.00 ml milk; 60.00 ml butter; 200.00 g button mushrooms thinly sliced; 125.00 g ham diced; 80.00 ml wine white; 5.00 ml dried oregano; 15.00 ml fresh parsley chopped; salt and freshly ground black pepper to taste; 125.00 ml breadcrumbs fresh; 100.00 g cheddar cheese grated

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Ingredients (16)

CRUST

220.00 g	flour — cake
60.00 g	maize meal
12.00 ml	Baking powder
2.00 ml	salt
50.00 ml	butter
1.00	eggs — whisked
100.00 ml	milk

FILLING

60.00 ml	butter
200.00 g	button mushrooms — thinly sliced
125.00 g	ham — diced
80.00 ml	wine — white
5.00 ml	dried oregano
15.00 ml	fresh parsley — chopped
	salt and freshly ground black pepper — to taste
125.00 ml	breadcrumbs — fresh
100.00 g	cheddar cheese — grated

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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.