Potato and Bacon Scrolls
- 600g potatoes, (about 3 medium-sized), well scrubbed
- 2/3 cup (100g) self-raising flour
- 1 1/3 (200g) cup plain flour
- 1 tsp baking powder
- 30g butter
- 1 cup buttermilk OR 1 cup milk plus 1 tbsp lemon juice
- 4 rashers bacon
- 1/3 cup (about 1/4 bunch) parsley, finely chopped
- 1/2 cup grated parmesan cheese
- 2 tablespoon milk, extra
- 2 tablespoon rosemary
- 1 cup tasty or cheddar cheese, grated
- Preheat oven to 200°C.
- Place unpeeled potatoes in a saucepan of cold salted water and bring to the boil. Reduce to a simmer and cook for 15-20 minutes until potatoes are soft. Drain, then mash the potatoes with their skins still on. Set aside.
- Blend the sifted flours, baking powder and a pinch of salt in a large bowl. Rub in butter until it resembles breadcrumbs. Make a well in the centre and add milk, mix with a butter or palette knife until just combined.
- Add half the mashed potato to the dough and knead briefly. Turn out onto a floured bench top and knead briefly again, then form it into a 30 cm square, about 2cm thick.
- Dice and fry the bacon in a scant tablespoon of oil of medium heat. Drain on paper towels, then add to a small bowl with the remaining mashed potato, parsley, parmesan, rosemary, grated cheese and milk. Combine to bring together then spread it gently over the top of the scone square.
- Carefully roll up the dough swiss-roll style. Cut the roll into 8 thick slices and place them close together on a paper-lined baking sheet. This encourages the scrolls to rise upwards rather than spread outwards. Bake for 20 minutes or until scrolls are risen and golden.