Caramelised Onion And Herb Scrolls
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Makes12
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Prep 20 minutes (plus 20 minutes cooling time)
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Cook 45 minutes
Ingredient
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2 tablespoons olive oil
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3 small brown onions, halved, thinly sliced
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1 tablespoon brown sugar
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2 tablespoons red wine vinegar
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2 cups self-raising flour
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¼ teaspoon baking powder
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60g butter, chilled, chopped
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2 tablespoons finely chopped fresh flat-leaf parsley leaves
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2 tablespoons finely chopped fresh basil leaves
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1 egg, lightly beaten
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½ cup milk
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50g fetta, crumbled
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Extra milk, for brushing
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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.
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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
