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Spinach & Cheese Bombay Scrolls

Spinach & Cheese Bombay Scrolls – Recipe

Great served with minted yoghurt or chutney, these scrolls have a damper-like texture, meaning the time and effort taken preparing a yeast-based bread is not necessary.

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Ingredients per serve

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What you need

Great served with minted yoghurt or chutney, these scrolls have a damper-like texture, meaning the time and effort taken preparing a yeast-based bread is not necessary.

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Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Filling

    • Heat oil in a pan over medium heat and add the baby spinach.
    • Add KNORR Patak's Mild Curry Paste and cook until spinach is wilted and combined with the curry paste.
    • Set aside to cool.

  3. Dough

    • Place flour and butter in food processor, and process until mixture resembles crumbs.
    • Transfer crumbs to a bowl, make a well in the center, and pour in the buttermilk.
    • Cut with a flat knife until mixture forms a dough. Add a drop more buttermilk if the dough is too dry.
    • Turn out onto a flat, lightly floured surface. Knead gently until smooth.
    • Use a rolling pin to roll out the dough, forming a 20 cm x 40 cm rectangle.

  4. To Cook

    • Spread HELLMANN'S Real Mayonnaise over the dough. Top with spinach filling, leaving a 1 cm border around the edge.
    • Sprinkle with cheese. Roll up to enclose the filling. Trim the ends and cut into 12 rounds.
    • Place rounds together on a lined baking tray. Brush with a little extra buttermilk.
    • Bake in a preheated combi oven for 20–25 minutes, or until rolls are golden and firm.
    • Allow to cool, then serve.
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