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Posts Tagged ‘swiss roll’

What you need:

2 cups plain flour
1 cup boiling water
1/4 tsp salt
sesame oil
5 spring onions, sliced finely
oil for frying

What you do:

In a bowl, mix together the flour, salt and boiling water until it all comes together. Carefully use your hands to then knead the ball of dough until it’s smooth, about 5-10 minutes. If it’s still too hot, let it cool for a bit before starting to knead. Wrap with plastic wrap and set aside for at least 30 minutes; keep it in the fridge if you’re leaving it for longer.

Divide the rested dough ball into 6 pieces. Roll each piece into a flat, thin round, dusting with flour if the dough is sticking. Brush the surface of the round with sesame oil and then sprinkle over a sixth of the chopped spring onion. Roll the round tightly like a swiss roll, with the oil and spring onions on the inside. Curl this now tubular dough piece into a tight snail shape, tucking the end underneath.

Now roll this snail shaped piece of dough out into a round about 5 inches in diameter. Pieces of spring onion will start falling out but don’t worry – just show them who’s boss and jam them back into the dough. Repeat with the rest of the dough pieces (I start to fry at the same time as rolling them out).

Heat a frying pan (mine is nonstick) over medium heat. Add about a tablespoon of oil and fry each pancake on both sides until golden brown, draining on kitchen paper when cooked; repeat with all the pancakes.

Cut into wedges and serve.

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What you need:

For the pastry:

8oz / 200g self raising flour
2oz / 50g lard
2oz / 50g margarine or butter.

For the filling:

4oz /100g castor sugar
4oz / 100g margarine or butter
5oz / 125g currants or sultana’s
1 egg (beaten)

What you do:
pre heat the oven to 180C / 350F / gas mark 4

to make the pastry:
mix together the self raising flour, lard & margarine /butter.
Use the pastry to line a swiss roll size tin.

For the filling:
Beat the margarine /butter together with the castor sugar until fluffy.
Add the beaten egg & currants / sultanas & mix together.
Pour the mixture over the pastry spreading evenly.
Bake in the oven for around 10 to 15 mins or until lightly brown on top.
Leave to cool, then cut into slices.

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