Bacon and sweet chilli pumpkin scrolls

MAKES: 6 large PREP: 20 minutes COOK: 50 minutes Ingredients

450g seeded, peeled, chopped pumpkin

170g shortcut bacon, chopped 2/3 cup store-bought sweet chilli relish

2 tsp chopped fresh rosemary, plus extra leaves to sprinkle

450g (3 cups) self-raising flour 1 tsp baking powder

50g butter, chilled, chopped 125ml (½ cup) milk, plus extra, to brush

160g (2 cups) coarsely grated cheddar

Method

1. Cook pumpkin in a saucepan of boiling water for 10 minutes, until tender. Drain. Mash. Set aside to cool.

2. Meanwhile, cook bacon in a frying pan over medium heat for 5 minutes or until golden. Stir through sweet chilli relish and chopped rosemary. Set aside to cool.

3. Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper.

4. Whisk together the flour, baking powder and a pinch of salt in a bowl. Use fingertips to rub in butter until the mixture resembles coarse breadcrumbs. Make a well in the centre. Add mashed pumpkin and milk. Use a flat-bladed knife to mix using a cutting action until well combined.

5. Turn the dough out on to lightly floured baking paper. Pat to a 20 x 30cm rectangle.

6. Spread with bacon mixture and sprinkle with 1 and 3⁄4 cups cheese, leaving a 2cm border. Using the paper as a guide, roll up dough starting with a long side. Cut into 6 pieces.

7. Place scrolls, cut side up, on prepared tray. Brush with extra milk. Sprinkle with the remaining cheese and extra rosemary. Bake for 40 minutes or until golden.