Monday, September 19, 2016

Caramelised Leek Cheese Scrolls

2 cups self-raising flour
30g butter, chilled, chopped
3/4 cup milk
Tablespoon tomato paste
50 grams of butter and a leek
1 cup grated tasty cheese

Preheat oven to 200°C. Line a large baking tray with baking paper. Sift flour into a large bowl. Add butter. Using your fingertips, rub butter into flour until combined. Make a well in the centre. Just mush it all together.

Meanwhile melt butter and slowly cook leek until it is caramelised.

Pour milk into well. Using a flat-bladed knife, stir until mixture is almost combined. Using your hands, bring dough together into a ball. Turn onto a lightly floured surface. Gently knead dough until almost smooth. (I kneaded it in the bowl)

Using a rolling pin, roll dough out to a 24cm x 36cm rectangle.

Spread tomato paste over dough, leaving a 3cm border along both long edges. Sprinkle cheese and leek over sauce. Sprinkle some thyme. Roll up dough firmly like a Swiss roll. Cut into 12 slices. Arrange scrolls close together on prepared tray, ensuring join is turned inwards so scrolls don't unroll while cooking. Bake for 18 to 20 minutes or until light golden and cooked through. 

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