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.