ServingsThis recipe makes one parchment scroll.
Ingredients1 sheet pre-made filo pastry
2-3 thin strips of spring onion or chives
A little egg-wash (milk mixed with egg)
½ oz. (14 g) chicken, lamb, beef or pork mince (for vegetarians you could use Quorn mince)
1 tsp. chopped herbs such as parsley, thyme and dill
A pinch of nutmeg, ginger or cinnamon
Salt and pepper to taste
InstructionsPreheat oven to 350°F (180°C).
Grease a baking sheet.
Fry the mince until just cooked, then mix in the herbs and spices and leave to cool.
Carefully tear the outside edges of the pastry to make them look more like parchment.
Spread the filling in one line on one of the long edges of the pastry leaving space at the edges.
Roll the pastry up so that the filling is inside a hollow cylindar of pastry.
Tie the strips of onion around the scroll quite tightly but not enough to cut the pastry.
Brush with the egg wash and cook in the oven until golden brown.
Place on a plate and enjoy!
Italian: Use rosemary, basil and oregano for herbs. Use chili powder and italian seasoning for spices.
Indian: Use coriander and garlic paste for herbs. Use cumin, tumeric and curry powder for spices.
French: Use Herbes de Provence and garlic paste.
Mexican: Use taco or fajita seasoning.
Umbridge: Use one of the fillings above, and mix a little red food colouring into the egg wash before applying to the scrolls.