sour cream scrolls with feta & chorizo

Cooking Directions

• Preheat oven to 180°C (160°C fan-forced).
• Gently heat sour cream, water and butter in a saucepan until butter has melted. Cool slightly.
• Combine flour, yeast, sugar and salt in a bowl. Add sour cream liquid and egg, mixing into a soft dough. Divide dough into two even portions. Knead each until smooth, then set aside covered in a warm place for 1 hour to double in size.
• Add the spinach to a pan with a splash of water and heat tossing until just wilted. When cool, squeeze out any excess liquid and chop spinach.
• Cook chorizo in a pan with a little oil until crispy, drain on paper towel. Add a little extra oil and cook onions and garlic until tender. Remove from heat and combine with chorizo and spinach.
• When doughs have risen, tip onto floured surface, knock back and roll each into a 25 x 35cm rectangle. Spread spinach mixture over 2/3 of each dough and sprinkle with feta. Roll up from the long side to encase all of the filling. Cut both rolls into 8 portions and place scrolls into lightly greased 3/4 cup capacity muffin pan. Cover and set aside for 30-40 minutes until risen.
• Bake scrolls for 25-30 minutes until golden. Serve with capsicum salsa.