Food

Easy Cheesy Lunchbox Scrolls

#Lunchboxinspo

Need some lunchbox inspiration? These Easy Cheesy Lunchbox Scrolls are so yum that everyone in the family will be snaffling them away.

What you’ll need :

1 ½ cups plain flour
1 ½ cups wholemeal flour
3 teaspoons baking soda
1 pinch Salt and cracked black pepper
60 grams chilled butter, chopped
¾ cup milk
3 tablespoons Mrs Balls Chutney (or whatever chutney floats your boat)
2 tablespoons tomato paste
2 teaspoons dried mixed herbs or thyme
2 spring onions, finely sliced
1 ½ packed cups grated cheese
1/2 zucchini grated
Extra milk, for brushing (may require more)

What you will need to do :

Preheat oven to 210°C

Quick-whisk the flour (don’t forget my whisk trick, just whisk it! Place the flour into a bowl and give it a good whisk to aerate and remove lumps. My cheats’ version of sifting)

Add baking powder, salt and pepper and herbs in a bowl and add the butter then using your fingertips, rub in the butter until the mixture resembles rough breadcrumbs. Toss in your chopped spring onion.

Make a well in the centre. Combine the milk with ½ cup water and pour the liquid into the well. Using a flat bladed knife, cut through the flour mixture until it comes together as a rough dough. If it’s too dry, add a little more water a teaspoon at a time.

Tip the dough onto a work surface dusted with flour and knead lightly until it can form a ball. Don’t overwork it. Roll out the dough to a rectangle approximately 30 x 40cm in size.

Mix your tomato paste and chutney together and smear over the entire surface, then sprinkle with cheese, cooled bacon and grated zucchini.

Roll up to form a big cigar. Slice the roll into pieces approximately 2cm wide and place scrolls so they are touching each other on a baking tray lined with baking paper. Brush each scroll with a little extra milk

Chuck them in the oven and bake for 25 minutes or until cooked through and crunchy. If the scrolls start to brown too quickly cover with foil
.

Cool on a wire rack then break apart.

Try one while they’re still warm!

 

This recipe was first published on Keepng UP With The Holsbys and has been re-published with permission 

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