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Bacon and sweet chilli pumpkin scrolls

  • 0:20 Prep
  • 0:50 Cook
  • Makes 6


  • 450g seeded, peeled, chopped pumpkin
  • 170g shortcut bacon, chopped
  • 2/3 cup store-bought sweet chilli relish
  • 2 teaspoon chopped fresh rosemary, plus extra leaves, to sprinkle
  • 450g (3 cups) self-raising flour
  • 1 teaspoon baking powder
  • 50g butter, chilled, chopped
  • 125ml (1/2 cup) milk, plus extra, to brush
  • 160g (2 cups) coarsely grated cheddar


  • 1
    Cook pumpkin in a saucepan of boiling water for 10 minutes, until tender. Drain. Mash. Set aside to cool.
  • 2
    Meanwhile, cook bacon in a frying pan over medium heat for 5 minutes or until golden. Stir through sweet chilli relish and chopped rosemary. Set aside to cool.
  • 3
    Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper.
  • 4
    Whisk together the flour, baking powder and a pinch of salt in a bowl. Use fingertips to rub in butter until the mixture resembles coarse breadcrumbs. Make a well in the centre. Add mashed pumpkin and milk. Use a flat-bladed knife to mix using a cutting action until well combined.
  • 5
    Turn the dough out onto lightly floured baking paper. Pat to a 20 x 30cm rectangle. Spread with bacon mixture and sprinkle with 13⁄4 cups cheese, leaving a 2cm border. Using the paper as a guide, roll up dough starting with a long side. Cut into 6 pieces.
  • 6
    Place scrolls, cut side up, on prepared tray. Brush with extra milk. Sprinkle with the remaining cheese and extra rosemary. Bake for 40 minutes or until golden.

Source: taste.com.au


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