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Bacon and sweet chilli pumpkin scrolls
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Elevated brunch scrolls with bold chili bacon jam.
Ingredients:
  • 450g seeded, peeled, chopped pumpkin
  • 170g shortcut bacon, chopped
  • 165.00 ml store-bought sweet chilli relish
  • 2 tsp chopped fresh rosemary, plus extra leaves, to sprinkle
  • 450g (3 cups) self-raising flour
  • 4.00 gm baking powder
  • 50g butter, chilled, chopped
  • 125ml (1/2 cup) milk, plus extra, to brush
  • 160g (2 cups) coarsely grated cheddar
Instructions:
  • Boil pumpkin in a saucepan for 10 minutes until tender. Drain, then mash and let it cool.
  • Fry bacon in a pan over medium heat until golden, then mix in sweet chili relish and chopped rosemary. Allow it to cool before using.
  • Preheat your oven to 200C/180C fan forced and prepare a baking tray by lining it with baking paper.
  • In a bowl, combine flour, baking powder, and a pinch of salt. Use your fingertips to rub in butter until the mixture looks like coarse breadcrumbs. Create a well in the center and add mashed pumpkin and milk. Mix everything together with a flat-bladed knife using a cutting action until well combined.
  • Place the dough onto lightly floured baking paper, shaping it into a 20 x 30cm rectangle. Evenly spread the bacon mixture and top with 13⁄4 cups of cheese, ensuring to leave a 2cm border. Roll up the dough tightly, starting from the long side, using the paper to assist you. Finally, slice the rolled dough into 6 pieces.
  • Arrange the scrolls, cut side up, on a baking tray lined with parchment paper. Brush with a bit more milk, then generously sprinkle with the remaining cheese and extra rosemary. Bake in the oven for 40 minutes or until beautifully golden brown.

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