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Bacon and sweet chilli pumpkin scrolls

 Bacon and sweet chilli pumpkin scrolls

  • 20m prep
  • 50m cook
  • makes 6
  • We've pumped up the chilli bacon jam in these scrolls for a tasty brunch!

    Allergens: Recipe may contain gluten, wheat, milk and lactose.

    9 Ingredients

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

    6 Method Steps

    • Cook pumpkin in a saucepan of boiling water for 10 minutes, until tender. Drain. Mash. Set aside to cool.
    • 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.
    • Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper.
    • 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.
    • 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.
    • 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.


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