Ingredients
- 450g pumpkin, peeled, baked, mashed and cooled
- 170g lean ham, finely chopped
- ⅔ cup sweet chilli sauce
- 2 teaspoons fresh rosemary, chopped
- 3 cups self raising flour
- 1 teaspoon baking powder
- 50g margarine, chilled
- 125mLs reduced fat milk, plus extra to brush
- 2 cups reduced fat cheddar cheese, grated
Method
- Preheat oven to 200°C/180°C. Line a baking tray with baking paper
- Combine ham, chilli sauce and rosemary in a bowl
- Combine flour, baking powder and a pinch of salt in a large bowl. Use fingertips to rub in margarine until mixture resembles coarse breadcrumbs. Make a well in the centre. Add pumpkin and milk. Use a flat bladed knife to mix using a cutting action until well combined
- Turn dough onto lightly floured baking paper. Pat to a 20 x 30cm rectangle. Spread with the ham mixture and sprinkle with 1¾ cups cheese, leaving a 2cm border
- Using the paper as a guide, roll up dough starting on a long side. Cut into 16 pieces
- Place scrolls on prepared tray. Brush with extra milk. Sprinkle with remaining cheese
- Bake for approximately 15 minutes or until golden. Serve warm or cold.
Nutrition information panel
| Nutrient | Per Serve | Per 100g |
| Energy | 283kJ | 426kJ |
| Protin | 12.7g | 9.3g |
| Total fat | 8.1g | 6.0g |
| Saturated fat | 3.9g | 2.9g |
| Carbohydrate | 35.1g | 25.8g |
| Sugars | 9.1g | 6.7g |
| Dietary Fibre | 2.1g | 1.6g |
| Sodium | 636mg | 466mg |
