Sunday, July 4, 2010

Bacon and Mushroom Scrolls

I made this savoury scrolls a while ago. The pastry came out so nicely from the oven I can almost smell the savoury aroma again through my memory. The recipe was so good that I definitely could not miss posting it in this blog. If my memory serves me correctly, Alex enjoyed the scrolls so much and he gobbled four of them in no time. I surely would like to try this recipe again and refine it further if possible.

I remember reading about how to make a dough. It highlights the importance of getting the water to flour ratio correct. The simplest recipe is as below.

Basic dough recipe


2 cups plain flour
1 tsp salt
2 tbsp sugar
1 sachet (7g) yeast
1/2 cup luke warm water


1 Make yeast mixture.
2 Combine flour, salt, sugar and water.
3 Pour in yeast mixture.
4 Knead for 15 minutes or until a smooth and elastic dough is formed.
5 Leave to double in size (usually 2-3 hours).

Once you have the dough, you can literally make any pastry as you like. The recipe as follows is one of the examples. I like this a lot!

Bacon and Mushroom Scrolls

Makes 10


Rolling pin


1 basic dough
1 cup diced mushrooms
2 slices short cut rindless bacon, fat removed and diced
3 tbsp olive oil
1 egg, beaten
Sprinkle of mozarella & cheddar cheese
Sprinkle of mixed herbs/smoked paprika
Sprinkle of salt and pepper


1 Punch down dough and roll out into a rectancle shape.
2 Brush surface with olive oil.
3 Spread diced mushrooms and bacon evenly.
4 Sprinkle mixed herbs, salt and pepper and cheese all over.
5 Roll pastry lengthways to form a log.
6 Cut crossways into 2cm thick slices.
7 Leave to expand for another 20 minutes.
8 Brush pastry with beaten egg.
9 Bake at 280C for 15 minutes.

It is not hard to make afterall, is it?

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