Name: Meat-lovers’ scrolls
Cook time: 50 min
Total time: 50 min
Ingredients: 2 teaspoon olive oil; 1 small brown onion (80g), chopped finely; 155 gram (5 ounces) minced (ground) beef; 155 gram (5 ounces) sausage mince; 2 cup (300g) self-raising flour; 1 tablespoon caster (superfine) sugar; 30 gram (1 ounce) cold butter, chopped; 3/4 cup (180ml) milk; 1/3 cup (80ml) barbecue sauce; 1 cup (110g) pizza cheese; 30 gram (1 ounce) baby spinach leaves; 1 egg, beaten lightly

Meat-lovers’ scrolls

For a delicious snack, try these golden scrolls filled with sausage and beef mince, melted cheese and spinach.

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Makes 12 Item

Cook

50M

Ingredients

2 teaspoon olive oil

1 small brown onion (80g), chopped finely

155 gram (5 ounces) minced (ground) beef

155 gram (5 ounces) sausage mince

2 cup (300g) self-raising flour

1 tablespoon caster (superfine) sugar

30 gram (1 ounce) cold butter, chopped

3/4 cup (180ml) milk

1/3 cup (80ml) barbecue sauce

1 cup (110g) pizza cheese

30 gram (1 ounce) baby spinach leaves

1 egg, beaten lightly

Method

1.Preheat oven to 200°C/400°F. Oil 25cm x 35cm (10 inch x 14 inch) swiss roll pan.

2.Heat oil in small frying pan, 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 (12 inch x 16 inch) 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. Serve scrolls warm or cold.

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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