This recipe is from
Gran’s Sweet Pantry by Natalie Oldfield (HarperCollins, 2013). I didn’t have
cream cheese or parmesan on hand so I used a bit of sour cream, pesto and brie.
3 c self-raising flour
½ tsp salt
50g butter
½ c grated parmesan
1 ½ c milk
250g cream cheese
1 Tbs capers, chopped
1 c rocket, chopped
200g hot smoked salmon
Preheat oven to 210C.
Line a baking tray or cake tin with baking paper.
Sift flour and salt into a bow. Rub in butter until mixture resembles
breadcrumbs. Stir in cheese and enough milk to make a firm, moist dough. Turn
out dough on a floured surface and roll into a square about 25 x 25cm.
Mix the cream cheese
and capers in a bowl and beat until soft. Spread over the dough, followed by
the rocket and salmon. Roll up to form a long. Cut into 5 rounds and place on
tray or tin, arranged in a circle.
Bake for 20-25 min.