Caramelised Onion And Herb Scrolls
·
Makes12·
Prep 20 minutes (plus 20 minutes cooling time)·
Cook 45 minutes
Ingredient
·
2 tablespoons olive oil·
3 small brown onions, halved, thinly sliced·
1 tablespoon brown sugar·
2 tablespoons red wine vinegar·
2 cups self-raising flour·
¼ teaspoon baking powder·
60g butter, chilled, chopped·
2 tablespoons finely chopped fresh flat-leaf parsley leaves·
2 tablespoons finely chopped fresh basil leaves·
1 egg, lightly beaten·
½ cup milk·
50g fetta, crumbled·
Extra milk, for brushing·
Extra chopped fresh flat-leaf parsley, to garnish
Recipe
1. Heat oil in a
heavy-based saucepan over medium heat. Add onion. Cover. Cook, stirring
occasionally, for 10 to 12 minutes or until softened. Add sugar and vinegar.
Cook, stirring constantly, for 5 to 6 minutes or until caramelised. Transfer to
a heatproof bowl. Set aside for 20 minutes to cool.2. Preheat oven to
180°C/160°C fan-forced. Grease a 12-hole, ¹⁄³-cup-capacity muffin pan. Line
holes with 5cm rounds of baking paper.3. Sift flour and
baking powder into a bowl. Rub butter into flour mixture until mixture
resembles fine breadcrumbs. Add parsley and basil. Season with salt and pepper.
Stir to combine. Make a well in centre of mixture. Add egg and milk. Using a
flat-bladed knife, stir until a sticky dough forms. Turn out onto a lightly
floured surface. Knead gently until just smooth.4. Using a lightly
floured rolling pin, roll out dough to a 22cm x 32cm rectangle. Spread over
onion mixture, leaving a 1cm border on 1 long side. Sprinkle with fetta.
Starting at opposite side to border, roll up dough. Trim ends and discard. Cut
into 12 even slices. Place 1 slice in each prepared muffin pan hole and lightly
press. Brush with milk.5. Bake for 25
minutes or until golden and cooked through. Stand in pan for 5 minutes. Serve
sprinkled with parsley.·
Nutrition:(each) 724kJ; 9.1g fat; 4.1g sat fat; 4.1g protein;
18.1g carbs; 1.1g fibre; 26mg chol; 280mg sodium.
Caramelised Onion
And Herb Scrolls