Cheesy chutney rolls
Preparation Time: 15 minutes
Cook Time: 20 minutes
Serves: Makes about 28, depending on size
Cheese and chutney are a marriage made in heaven. These little gems are perfect for pre-drinks nibbles or picnic fodder.
Ingredients
Dough
500ml (280 g) Snowflake self-raising flour
2ml salt
60g butter or margarine
30ml About milk
2 extra-large eggs
15ml Beaten egg and milk for galzing
Filling
125ml fruit chutney
375ml (150 g) grated cheddar cheese
5ml paprika
15ml chopped fresh mixed herbs or 5 ml dried
1ml Salt and freshly ground black pepper to taste
Method
- Dough: Sift flour and salt together. Rub in butter with fingertips until mixture resembles fine breadcrumbs.
- Whisk eggs and milk together. Add to dry ingredients and cut in with a knife. Knead lightly to a soft dough.
- Filling: Mix chutney, cheese, paprika, herbs and seasoning together.
- Divide dough in half. Roll out each piece on a lightly floured surface, into a rectangular shape of about 20 x 28 cm, and trim edges. Spread filling onto each piece and roll up tightly from the wide side into two long rolls.
- Cut into 1.5 cm thick slices and place onto greased baking trays. Brush with beaten egg and milk. Bake in a preheated oven at 180 °C for about 10 minutes. Leave for a few minutes on baking trays to cool slightly, before turning onto a wire rack to cool completely. Serve warm or at room temperature.
