Ham, Cheese and Mustard Scrolls |A Simple Lunchbox Recipe (2024)

• ▢ 2 cups self raising flour 300 grams -Plus extra to dust your bench with.
• ▢ 90 grams butter
• ▢ ½ teaspoon salt
• ▢ ⅔ cup milk 170 grams

For the Filling

• ▢ 60 grams butter
• ▢ 3 tablespoon seeded mustard
• ▢ 100 grams grated tasty cheese
• ▢ 150 grams ham
• ▢ extra milk to brush the scrolls with

• Preheat your oven to 210 degrees celsius (fan-forced) and line a tray with baking paper.

• Sift the self raising flour and salt together in a large bowl and rub in the butter until the mixture is the consistency of bread crumbs.

• Slowly add the milk and use a butter knife to combine.
  

• Tip the dough out onto a bench and lightly knead until it forms a smooth ball. Use a rolling pin to roll dough out until you have a 30 x 40cm rectangle – approximately.
  

• Spread the butter and mustard over the dough, making sure to leave a 2cm gap around the edges.
  

• Brush one long edge with a little milk.
  

• Scatter the ham and cheese over the dough
  

• Starting at the long side (without milk) carefully roll the dough until enclosed.
  

• Cut into 12 slices – approximately 2cm thick and place on a baking tray and sprinkle with the extra grated cheese.
  

• Bake in oven for 25 minutes or until golden brown on top and cooked through.
  

Thermomix Instructions

• Preheat your oven to 210 degrees celsius (fan-forced) and line a tray with baking paper.

• Place the flour, butter and salt into the Thermomix bowl and mix for 10 seconds on speed 9 until mixture is the same consistency as bread crumbs.

• Add the milk and mix for 7 seconds on speed 4 to combine.

  See Also

  Garlic Knots with pizza dough |Easy Garlic knots recipe

• Use the kneading function to knead the dough for 2 minutes

• Turn the dough out onto a floured bench and using a rolling pin, roll the dough out until you have a 30cm x 40cm rectangle.

• Spread the butter and mustard over the dough, making sure to leave a 2cm gap around the edges.

• Brush one long edge with a little milk.

• Scatter the ham and cheese over the dough

• Starting at the long side (without milk) carefully roll the dough until enclosed.

• Cut into 12 slices – approximately 2cm thick and place on a baking tray and sprinkle with the extra grated cheese.

• Bake in oven for 25 minutes or until golden brown on top and cooked through.

• When making these Ham, Cheese and Mustard Scrolls, if you are finding your dough is quite soft to work with (which can happen if it’s quite warm when you are putting these scrolls together), just pop it into the fridge for 20 minutes or so to chill and it will become firmer and easier to work with.
• I also recommend lightly dusting the bench with flour before rolling this dough out.
• Once cooked, these scrolls can be frozen for up to two months, just pop them into a freezer safe container.
• If you are making these Ham, Cheese and Mustard Scrolls for adults (or older kids) you can also add an extra tablespoon or two of seeded mustard to give them a little extra kick, however for the kids, I’d suggest sticking to three tablespoons.