Lap Cheong & Cheese Scrolls
Are you back at school/work and need some inspiration for your lunchboxes?! 🍴
Try my twist on the ham & cheese scroll! Instead of ham I used Lap Cheong!
Lap Cheong is a dried hard sausage usually made from fatty pork, its savoury but has a sweet & smokey flavour. It’s so moorish!
Time: 15-20 min + prep
Serves: 12
Dough
- 300g self raising flour, sifted (Plus extra to dust)
- 90g butter, chopped into cubes
- 1/4 tsp salt
- 160ml milk (plus a bit of milk to seal the scroll)
Filling
- 175g pack Lap Cheong, cut in half lengthways then into thin semi moon pieces
- 1 cup shredded cheese of your choice (I used mozzarella)
Method:
- Preheat oven to 200degrees (fan forced)
- In a large mixing bowl add flour, salt and butter. Rub mixture together with fingertips until it resembles bread crumbs texture
- Slowly add milk and use a blunt/butter knife to combine
- Tip mixture onto bench dusted with the extra flour and kneed dough for a few minutes until it forms a smooth ball
- Using a rolling pin, roll dough into rectangle about 30 x 40 cm
- Evenly scatter dough with cheese and lap cheong
- Starting from the long bottom edge roll dough into a Swiss roll, seal the top edge with a bit of milk
- Divide into 12 pieces
- Transfer pieces and lay flat onto lined baking or non stick tray and bake in oven for 15-20 mins until golden brown & cooked through.
- Enjoy!! 😋
Cook’s Notes:
This recipe yields a buttery crumbly dough, however feel free to substitute for a soft yeast dough recipe or if you’re pressed for time frozen puff pastry! 🥖🍞🧀
