Homemade Vegemite and Chutney Scrolls

homemade-vegemite-and-chutney-scrolls

homemade-vegemite-and-chutney-scrolls

1. homemade vegemite scroll, 2. homemade chutney scrolls, 3. homemade pesto scrolls
A couple of years ago while at a my friend Annie’s house for a visit, she made these vegemite scrolls for the children. They were a big hit with my kids and I have been making them in various forms for lunches and snacks when we have visitors since then.

The base model uses an Australian spread Vegemite but I prefer chutney scrolls (I use the Rosella Fruit Chutney). But you can be as creative as you want, replacing the Vegemite with pesto, ham, tomato etc.

It is an easy recipe to make for lunch when you have a quite a few mouths to feed. It is also a great stand by dish. You can have some pastry on hand in the freezer, add some cheese and then just use what ingredients you have on hand to add some flavour.

Vegemite or Chutney Scrolls

Ingredients:

  • 4 sheets puff pastry
  • Vegemite, chutney and pesto
  • Approx 250 grams tasty cheese grated

Method:

  1. Preheat oven to a med – high temperature (approx 190).
  2. Defrost pastry.
  3. Spread each sheet of pastry with either vegemite or chutney. This can be done as you wait for the pastry to defrost.
  4. Sprinkle lightly with cheese, leaving a gap at one end, so the scroll can be sealed.
  5. Roll up the pastry sheets tightly and blend the end of sheet into the roll.
  6. Cut the rolls into pieces approx one inch wide.
  7. Lay flat down on a tray lined with baking paper. Allow room for spreading.
  8. Cook for approx 15 minutes or until puffed and golden.

Makes approx 30 scrolls.

Homemade Vegemite and Chutney Scrolls
 
Author::
Recipe type: lunch box
Ingredients:
  • 4 sheets puff pastry
  • Vegemite, chutney and pesto
  • Approx 250 grams tasty cheese grated
Method:
  1. Preheat oven to a med – high temperature (approx 190).
  2. Defrost pastry.
  3. Spread each sheet of pastry with either vegemite or chutney. This can be done as you wait for the pastry to defrost.
  4. Sprinkle lightly with cheese, leaving a gap at one end, so the scroll can be sealed.
  5. Roll up the pastry sheets tightly and blend the end of sheet into the roll.
  6. Cut the rolls into pieces approx one inch wide.
  7. Lay flat down on a tray lined with baking paper. Allow room for spreading.
  8. Cook for approx 15 minutes or until puffed and golden.
  9. Makes approx 30 scrolls.

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Comments

  1. says

    Oooh providence! I have some pastry left over from making sausage rolls yesterday and a brand spanking new jar of chutney waiting to be opened. I’m going to give your recipe a go today. Yum!

    (A friend of mine makes something similar using plain scone dough instead of pastry)

    Liesls last blog post..Vintage

  2. says

    Gah! I was looking for a recipe like this earlier today. Instead we made apple and cinnamon scones.

    Still, guess what I’m making tomorrow ;)

    Kins last blog post..Uni results

  3. Nicki says

    We love these too. Haven’t tried chutney so I must do now.
    Another good one is to spread with grain mustard, sprinkle with cheese then fold sheet over (or place a sheet on top.)Roll a little until flattened, then cut into very thin strips. Twist each strip before baking. There you have Cheesy Twists – yum!

  4. says

    Well, I made them today and they were a hit – even the vegemite ones with the German exchange students who don’t like vegemite!

  5. says

    I’ve made them with cheese,ham and pineapple and tomasto based spread.
    These are great ideas with vegiemite and the pesto, the chutney too I wouldn’t have thought of.
    I am thinking cinnamon and brown sugar too …oh the possibilities are endless.thank you.

  6. PlanningQueen says

    Kin – Glad they were a success.

    Trish – Sweet scrolls was something I had not thought of. Would love to hear how they go.

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