Savoury Scone Pinwheels

[Kimmyh]

Savoury Scone Pinwheels
Nan's recipe which was cut out from a newspaper a long time ago.

Pastry:
390g self raising flour
Pinch of salt
40g butter, cubed
200g milk

Filling:
1 onion
250g bacon, chopped
1 tbsp oil
1/2 cup parsley, chopped
1 cup grated tasty cheese
Pinch of mixed herbs
Pinch of salt

Method:
Chop onion for 5 seconds, speed 5.
Add bacon and oil, saute 5 minutes, varoma, speed 1.
Drain on paper towel and set aside to cool.
When cool and remaining filling ingredients and stir to combine.
Preheat oven 220° C.
To make pastry, place flour, salt and butter in TM bowl and mix for 5 seconds on speed 8.
Add milk and mix for 5 seconds on speed 5.
Knead for 20 seconds, closed lid position, interval speed.
Empty mixture onto silicon mat and roll out until approx. 40cm x 25cm rectangle.
Spread filling over pastry, leaving a 2cm edge.
Brush edges with water and roll up to form a 40cm log.
Cut into 2.5cm rounds and place on baking tray lined with baking paper.
Glaze with milk or egg wash and bake 15 - 20 minutes or until golden brown.

[*suzanne*]

Yum Kimmy they look delicious and are now on my ever growing to make list 

[Halex]

Thank you, crown prince will love these.

H

[judydawn]

Love the look of these - thanks Kimmy

[Yvette]

Yum thanks Kimmy

[cookie1]

They look lovely Kimmy. The filling would be lovely in a yeast dough for scrolls.

[Kimmyh]

Now that's a great idea cookie.

[EmeraldSue]

I made these for lunch today and they were a hit.
I ended up frying the onion and bacon on the stovetop as after 4 minutes I had a soggy mess of watery onion and bacon. My TC is wonderful at many things, but frying bacon and onion is not one of them. Next time I will chop the onions in TC and then fry with the bacon in a pan.
I had the end of a block of tasty cheese in the fridge that weighed 165g so I popped that in TC with a large bunch of parsley from the garden and chopped them together.
I also put a thin smear of caramelised garlic paste on the rolled out scone dough before spreading the topping on. The topping was nice and thick and tasted delicious in the cooked pinwheel.
These have the advantage over  bread dough based scrolls in that you don't have to wait for the dough to prove when you are surrounded by hungry kids asking how long lunch will be!

[Cornish Cream]

Great cooking ES.I would be hanging out with the kids waiting for these to be ready to eat

[judydawn]

Very inviting ES, I wonder how long that batch lasted in your house 

[EmeraldSue]

Thanks CC.
Here is a photo taken just before I rolled them up so so can see how yummy the filling is.

[Katiej]

They look lovely.

[BeezeeBee]

Yum, ES! Like the fact that it's faster than bready ones 👍

[JulieO]

Very tasty ES. 

[mab19]

They look yummy ES.  I just might make a batch of these to take out ot the GC this afternoon.