Saturday, January 24, 2009

Semi-dried tomato pesto damper scrolls

Preparation Time 15 minutes
Cooking Time 20 minutes

Ingredients (serves 16)
* 450g (3 cups) self-raising flour
* 80g butter, chopped
* 1/4 cup finely shredded fresh basil
* Salt & freshly ground black pepper
* 375ml (1 1/2 cups) buttermilk
* 200g feta, crumbled
* Buttermilk, extra, to brush
Semi-dried tomato pesto
* 200g (1 cup) semi-dried tomatoes
* 45g (1/4 cup) toasted pine nuts
* 25g (1/4 cup) finely shredded parmesan
* 2 garlic cloves, crushed
* 80ml (1/3 cup) olive oil
* Salt & freshly ground black pepper

1. To make the semi-dried tomato pesto, place the semi-dried tomatoes, pine nuts, parmesan and garlic in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin steady stream until well combined. Taste and season with salt and pepper. Transfer to a bowl and set aside until required.
2. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Sift the flour into a large bowl. Use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs. Add the basil and stir to combine. Season with salt and pepper.
3. Make a well in the centre and pour in the buttermilk. Use a round-bladed knife in a cutting motion to mix until evenly incorporated and the mixture begins to hold together. (Do not overmix. The dough should be soft but not sticky.) Turn the dough onto a lightly floured surface and gently knead until just smooth. Use a lightly floured rolling pin to roll out the dough to a 30 x 40cm rectangle, about 1cm-thick. Spread the semi-dried tomato pesto evenly over the dough and sprinkle with feta. Starting from a long side, roll up firmly to form a log. Brush the edge with a little extra buttermilk and press down firmly to seal. Cut log crossways into 16 equal portions, about 2cm thick. Place the scrolls on prepared tray. Bake in oven for 20 minutes or until golden brown and just cooked through. Set aside for 10 minutes to cool slightly. Serve warm or at room temperature.

Notes & tips
* Note: You can prepare this recipe to the end of step 1 up to 2 days ahead. Store in an airtight container in the fridge. Continue from step 2 up to 2 hours ahead. If you?re short of time, you can use 1 x 190g jar bought basil pesto for this recipe.

Australian Good Taste - Page 45
Recipe by Sarah Hobbs


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