Potato and Bacon Scrolls

Lunchbox Treats – Potato and Bacon Scrolls

This is a great variation on cheesy scrolls for when you want a savoury lunch but can’t be bothered with making bread from scratch.

It’s a basic scone dough to which you add mashed potato and lots of flavours, making it the perfect accompaniment to a cup of tomato or vegetable soup or even a Ploughman’s lunch with ham, cheese and some home-made pickles. Because they’re a scone dough, they’re best eaten on the day they are made, or frozen as quickly as possible in an airtight container for another time.

Potato and Bacon Scrolls

Makes 8 scrolls

INGREDIENTS

  • 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 ¼ bunch) parsley, finely chopped
  • ½  cup grated parmesan cheese
  • 2 tbsp milk, extra
  • 2 tbsp rosemary
  • 1 cup tasty or cheddar cheese, grated

METHOD

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.

COST

$5.50 for 8 scrolls

FREEZING

Cooked scrolls can be frozen for up to six months, and can be thawed or reheated before eating again.

7 thoughts on “Lunchbox Treats – Potato and Bacon Scrolls”

  1. What a great idea. I’m someone who loves carbs and I’ll be giving this a go.

    I must also pass this on to a friend who gave me a recipe for what she calls an Idaho Potato Pizza. Which is a pizza base, spread with a thick ranch dressing/sour cream layer, then covered in mashed potato, fried bacon and grated cheese. It sounds peculiar, but is actually quite tasty.

    1. If you want a similar pizza combination without the fat content, try very thin potato slices, slivers of pancetta or ham, a scattering of rosemary and some slivers of garlic.That’s it, no other base or topping. Bake for 15 mins and when it comes out of the oven, scatter shreds of fresh mozzarella and a tiny bit of good olive oil and eat up. Sensational.

  2. Sandra, thanks for this just the thing for the kid’s lunch boxes. I made a batch at the weekend but my dough was *very* wet and I ended up putting in lots more flour just to be able to knead it.

    I’m not sure if this contributed but I ended up having to cook the scrolls for a lot longer just to get some colour on top.

    I’m presuming I did something wrong and welcome any suggestions for what it was. My sous chef said that it was the addition of the mashed potato to the flour and buttermilk that made the dough extra sticky.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s