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South African Biltong Scrolls


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Ingredients

10 portion(s)

Dough

  • 300 g lukewarm water
  • 2 tsp dried yeast
  • 20 g olive oil
  • 1 pinch salt
  • 500 g bakers flour
  • 150 g grated biltong
  • 200 g Grated Cheddar Cheese

Toppings

  • 300 g Biltong
  • 200 g Cheddar cheese
  • 100 g parmesan cheese
  • 60 g Baby Spinach Leaves
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Recipe's preparation

    Dough
  1. Preheat the oven to 200 degrees

    Prepare your baking pan or tin (I use my pizza tray, with a spray of oil)

    Using slightly frozen biltong, cut into small pieces & then grate for 3 secs, speed 5 - repeat if necessary

    Set aside

    ** Don't overgrate as you don't want a powder consistency **

    Cut cheddar into 3cm cubes & grate for 5 secs, speed 5

    Without cleaning the bowl, add the water, yeast, salt & flour into the mixing bowl & combing for 6 secs / speed 6

    Add the biltong to the dough mix

    Knead for 1 min

    Turn dough out onto the Thermomat & allow to prove for at least 15 minutes

  2. Toppings
  3. To make the scrolls, shape into a rectangle onto your thermomat

    Make sure the dough is not rolled out too thin

    place the toppings in three strips. One biltong, one spinach & combine the two cheeses

    Using your thermomat, roll into a long roll, squeezing the ends so the toppings don't fall out.

    Using a piece of floss (never mind if it's minty - you won't taste it tmrc_emoticons.)

    place around the roll & then pull together, cutting it finely without squashing it

    Place each scroll onto your prepared baking tray

    Bake for 20 mins, or until the scrolls are golden brown 

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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