Pinwheel Savouries


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These crisp and tasty savouries are good for a light lunch with a salad. Alternatively, make mini ones and serve them with drinks.

Lynn Cole

Serves: 12 

  • 2 cups self-raising flour
  • 1/2 teaspoon salt
  • 2 tablespoons butter, softened
  • 2/3 cup milk
  • 1 small onion, peeled and finely chopped
  • 100 g (2–3 rashers) streaky bacon, rind removed, finely chopped
  • 1 cup loosely packed grated Cheddar cheese

Preparation:20min  ›  Cook:12min  ›  Ready in:32min 

  1. Preheat the oven to 250°C. Sieve the flour and salt into a large mixing bowl. Rub the butter into the flour until the mixture resembles fine breadcrumbs. Add the milk and mix quickly to a stiff dough.
  2. Knead lightly on a floured surface until smooth and roll into a rectangle about 30 cm long by 20 cm wide. Distribute the onion, bacon and cheese on top of the dough. Roll into a long sausage, dampening the edge of the dough with a little water. Cut into small rounds and transfer to a baking sheet lined with baking paper. Bake for about 12 minutes, or until golden and crisp, and serve piping hot.

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