Savoury twirls

May 7, 2009

The soup pot came out the other day when temperatures barely made it above 14C and gentle rain was falling. It was grey and miserable and there was a distinct brrrrr feel to the day.

I soon had a potful of diced onion, carrot, pumpkin, peppers, celery, green lentils and pearl barley simmering in stock on the hob.

There are all sorts of wonderful accompaniments for soup. I love slices of ciabatta drizzled with olive oil and grilled on a ridged griddle. Hot bread rolls are also good, particularly with a slather of butter. Alas, there was no bread in the house. I was about to set to and make some when I had visions of cheesy pinwheel scones, and so today’s recipe was born.

Savoury twirls

2 rashers bacon, finely chopped
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon dried mixed herbs
75g unsalted butter
1 egg,
milk
3 tablespoons tomato paste or pizza sauce
1 cup grated cheese
2 tablespoons finely chopped parsley

Preheat the oven to 220C.

Fry the bacon pieces in a non-stick pan till cooked. Drain on a kitchen towel and set aside to cool.

Sift the flour and baking powder into a large bowl. Stir in the salt, cayenne and mixed herbs then rub in the butter using fingertips or a pastry blender.

Crack the egg into a measuring jug and whisk lightly. Add sufficient milk to bring the level up to 180ml. Make a well in the dry ingredients and stir in the milk with a knife. Do not over-mix. Add a little more milk or flour as necessary. Quickly knead the dough till it sticks together then roll out in a neat oblong shape about 1.5cm thick.

Spread with the tomato paste or pizza sauce, sprinkle with the bacon, cheese and parsley then roll into a log shape from the longest side of the dough with the seam underneath. Cut into 2cm slices and place on baking paper on a cold oven tray.

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