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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

Caramelised Onion And Herb Scrolls

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