Recipes

Step 1

Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper. If baking from frozen, preheat the oven once ready to cook.

Step 2

If using frozen puff pastry, remove it from the freezer and let it slightly defrost until pliable but still cold (about 5–10 minutes at room temperature). Lay the pastry on a lightly floured surface or keep it on the plastic film it comes on.

Step 3

Spread tomato chutney or paste evenly over the pastry, leaving a small border around the edges. Add chopped ham, cheese, spinach and optional pizza seasoning.

Step 4

For Individual Scrolls: Carefully roll the pastry into a log, starting from the long side for smaller, more delicate scrolls or from the short side for chunkier scrolls. Slice into 1.5–2cm thick rounds using a sharp knife.
For One Large Scroll: Roll the pastry into a long log, then take a sharp knife and slice down the middle lengthways so the scroll looks 'opened'. Then, carefully coil the entire scroll into a snail shape, keeping the cut layers exposed for a beautiful effect.

Step 5

Lightly beat one egg and brush over the scrolls before baking. If avoiding eggs, use milk as an alternative for a golden, crispy finish.

Step 6

Freeze (Optional): Place the uncooked scrolls in a lined glass storage container and freeze until solid. Once frozen, transfer them to a container or freezer bag for easy baking when needed.

Step 7

Arrange scrolls on the prepared baking tray, leaving space between each one. If baking from fresh, cook for 10-15 minutes or until golden and puffed. If baking from frozen, add an extra 5 minutes to the cooking time.