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Sour cream scrolls with feta and chorizo
Sour cream scrolls with feta and chorizo
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Prep Time:
130 minutes
Cook Time:
45 minutes
Total Time:
175 minutes
Elevate Aussie favorite with creative twist, skip ham and cheese.
Ingredients:
  • 235.00 gm Sour Cream
  • 62.50 gm water
  • 60g butter
  • 687.50 ml plain flour
  • 8g dried yeast
  • 10.00 gm caster sugar
  • 2.40 gm salt
  • 250g baby spinach leaves, washed
  • Olive oil
  • 120g chorizo, diced
  • 1 red onion, diced
  • 2 cloves of garlic
  • 100g feta, crumbled
  • Roasted red capsicum salsa
Instructions:
  • Preheat your oven to a toasty 180°C (160°C for fan-forced ovens).
  • In a saucepan, gently warm sour cream, water, and butter until the butter melts. Allow to cool slightly before using.
  • In a bowl, mix flour, yeast, sugar, and salt. Stir in sour cream and egg until a soft dough forms. Divide dough into two portions. Knead each until smooth, then let rise covered in a warm place for 1 hour until doubled in size.
  • Wilt the spinach in a pan with a splash of water. Once cooled, squeeze out any excess liquid and chop.
  • In a pan, crisp up the chorizo in a bit of oil, then let it drain on a paper towel. Add some more oil to the pan and cook the onions and garlic until tender. Take it off the heat and mix it with the chorizo and spinach.
  • After the doughs have doubled in size, transfer them onto a floured surface, gently press down to release any air bubbles, and roll each into a 25 x 35cm rectangle. Spread the spinach mixture over 2/3 of each dough and sprinkle with feta cheese. Roll up each rectangle from the long side to seal in all the filling. Slice both rolls into 8 pieces each and place them in a lightly greased muffin pan with 3/4 cup capacity. Cover and let them rise for 30-40 minutes.
  • Bake the scrolls until they are golden brown, for 25-30 minutes.
  • Top with zesty capsicum salsa before serving.

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