Baking
Ingredients
| Ingredient | 12 serves |
|---|---|
| Wholemeal self-raising flour | 1 cup |
| Self-raising flour | 1 cup |
| Butter or margarine, chilled | 85g |
| Milk | ¾ cup |
| Passata | ½ cup |
| Tinned corn kernels, drained | 250g |
| Spring onions, sliced finely | 2 |
| Tomatoes, deseeded and finely chopped | 2 |
| Cheese, grated | 1 cup |
| Spray olive oil | As needed |
Method
|
1
Preheat oven to 220ºC fan forced. Spray a 12-hole muffin tray with oil. |
|
|
2
Combine both flours in a large bowl. Add chopped butter/margarine and use fingertips to rub in to flour until a fine crumb texture forms (use a food processor for this step if available). |
|
|
3
Make a well in the centre and add milk, using a butter knife to combine until a sticky dough is formed. |
|
|
4
Place dough on a well-floured surface and knead until smooth. Roll dough out to a 20x40cm rectangle. |
|
|
5
Leaving a 2cm border on each side, spread with passata and then sprinkle with corn, spring onions, tomato and cheese. |
|
|
6
Roll up dough from the long side to enclose the filing, trimming each end. |
|
|
7
Cut into 12 equal slices and place in prepared muffin tray. Brush with milk. |
|
|
8
Bake for 15-20 minutes or until golden and the dough is cooked through. Allow to cool before serving. |