These gorgeous onion and herb scrolls are fantastic for mopping up stews, casseroles and roast gravy.
- 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.
- Preheat oven to 180C/160C fan-forced. Grease a 12-hole, 1/3-cup-capacity muffin pan. Line holes with 5cm rounds of baking paper.
- 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.
- 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.
- Bake for 25 minutes or until golden and cooked through. Stand in pan for 5 minutes. Serve sprinkled with parsley.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set