Cheesy pumpkin and caramelised onion scrolls

Try Coles Cooking Club member Charlotte’s cheesy pumpkin and caramelised onion scrolls. Served with tomato chutney, they make a great appetiser.

8

15m

30m

Ingredients

  • 2 x 150g tubs roast pumpkin, caramelised onion & cashews dip
  • 4 sheets puff pastry, just thawed
  • 1 1/2 cups (180g) grated tasty cheddar
  • 1 Coles Australian Free Range Egg, lightly whisked

Method

STEP 1

Preheat oven to 200°C. Line a baking tray with baking paper. Spread the dip evenly over 2 pastry sheets. Sprinkle with the cheddar. Season.

STEP 2

Place the remaining pastry over the cheese layers and pinch around the edges to seal. Use a pizza cutter or sharp knife to cut each pastry sheet into 8 strips. Roll each strip into a spiral and arrange, cut-side up, on the lined tray, allowing room for spreading. 

STEP 3

Use a pastry brush to gently brush each scroll with a little egg. Bake for 25-30 mins or until the scrolls are golden brown and cooked through. Transfer to a serving platter. Serve warm or at room temperature.

Serve with tomato chutney and flat-leaf parsley leaves.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.