Post-Christmas crowd pleaser
After the excesses of the festive season, I can confidently say that I am on the slippery slope to obesity and poverty.
This month’s recipe uses the remnants of the Christmas ham and the remainder of last season’s relish so is reasonably economical to make.
The dough is really a scone mixture to which I always add some baking powder and a little cornflour. This ensures a lighter result.
When making scones, always handle the dough gently and get it into the oven as quickly as possible.
I cooked this recipe in a round cake tin but you can bake the scrolls individually in greased muffin pans, in a loaf tin or close together on an oven tray.
Served warm with a scraping of butter, Ham and Tomato Scrolls make a tasty snack or lunch without too many kilojoules.
Ham and Tomato Scrolls
Ingredients
2 and ½ C of self –raising flour
½ ts salt
½ ts baking powder
1 Tb cornflour
50g butter – cut into cubes
Approximately 1 C milk
About 100g of chopped ham
250 g tub of spreadable cream cheese
½ C tomato relish
Sesame seeds to sprinkle – optional
Method
Turn oven on to 200C and grease a round cake tin.
Sift the dry ingredients together.
Rub in the butter using your fingertips or blitz in the food processor.
Using a knife, quickly mix in the milk to make a soft dough. If the mixture is a little dry, add a splash more milk.
Knead very lightly on a floured bench and form dough into a brick shape. Quickly roll dough into a rectangle that measures about 30cm by 40 cm.
Spread over the softened cream cheese followed by the relish. Sprinkle over the chopped ham.
Roll up like a Swiss Roll from the long edge to enclose the filling.
Cut into 2cm slices using a sharp knife and place side by side into the greased tin. Squash them together to make them all fit.
Brush the top with a little extra milk and sprinkle with sesame seeds if desired.
Bake for about 40 minutes or until brown and risen.
Allow to cool a few minutes in the tin before turning out onto a cake cooler.
Break scrolls apart to serve with butter.