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Cheese and Tomato Scrolls

These Cheese and Tomato Scrolls are light and fluffy scrolls, rolled up and filled with chilli or tomato relish, bacon, herbs and cheese.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Rising Time 2 hours 15 minutes
Servings 12 Savoury Scrolls

Ingredients

The Dough - Te Pokenga

  • 1 ⅓ C (330 ml) wai aromahana (lukewarm water)
  • 2 ½ tbsp huka (sugar). This can be replaced with the same amount of honey or maple syrup.
  • 1 small tbsp (8g) īhi horo (instant yeast). This can be swapped for 16 g Surebake yeast.
  • 4 ¼ C (635 g) puehu parāoa kounga (high grade flour)
  • 2 tsp kumene kuoro (ground cumin). This can be swapped for another spice or left out completely.
  • 1 ½ tsp tote (salt, fine)
  • ½ C (125 ml) miraka tepe (yogurt, unsweetened)

The Scroll Filling - Te Puku o ngā Porotiti

  • 200 g pēkana ropiropi (streaky bacon). This can be swapped with ham or left out completely.
  • ¾ - 1 C kīnaki hirikakā reka (sweet chilli relish). I use Anathoth. This can be swapped for tomato relish or caramelised onions.
  • 3 tbsp pē tōmato (tomato paste). If you don't have any, no worries, leave it out.
  • 2 riki amiami (spring onion, white and green part)
  • 1 C (20 g) tāima moata (fresh thyme). This can be swapped for fresh basil or your favourite herb. Or swap it for 1 tbsp of dried herbs.
  • Tote me te pepa (salt and pepper, to taste)
  • 250 g tīhi kua waruwarutia (grated cheese).

Instructions

The Dough - Te Pokenga

  • Add the wai aromahana (lukewarm water) and huka (sugar) to a large bowl. Stir to combine. Add the īhi and stir again.
    Leave for 5 minutes until it is activated and the īhi (yeast) has floated to the top.
  • Add the puehu parāoa (flour), kūmene (cumin), tote (salt) and miraka tepe (yogurt) in to the yeast mixture.
    Using a bread and butter knife, mix it all together until a dough forms. Once the dough is roughly incorporated, it is time to knead the dough. 

Kneading the dough - Te Mahi Pokepoke

  • If you are using a mixer, place the dough in the mixing bowl. Using a dough hook, knead for 9 – 10 minutes on low-medium speed. 
  • If you are kneading by hand, add the dough to a lightly floured bench or table. Knead the dough with the palms of your hands (not with your fingers), for 10 - 12 minutes.
    Try not to add any extra flour when you are kneading. If it is super sticky, only add a tablespoon of flour at a time (up to 3 tbsp) and continue kneading. Remember, sticky dough is better than a stiff dough.
  • Once the dough is lovely and stretchy (see the video for reference), mould in to a ball and add it in to a clean bowl.
    Cover with a tea towel or bowl cover. Rise for 1 ½ – 1 ¾ hours, the dough should double in size. 

Assembly – Mahi Porotiti

  • Line a 30 cm x 25 cm tray with baking paper. 
    Note: Try and use a tray this size so the scrolls bake evenly. If the scrolls are close-ish together on the tray they will rise better.
  • If you are using pēkana ropiropi (streaky bacon), chop it roughly in to strips and fry until all of the juices have evaporated. Cool slightly.
    If you are using ham, cut in to chunks or tear it in to rough chunks.
  • Once the dough has risen, lightly flour a table or bench. 
    Roll out the risen dough to a 30cm x 40cm rectangle. 
  • Spread the kīnaki hirikakā reka (sweet chilli relish) and pē tōmato (tomato paste) on to the dough.
  • Sprinkle the pēkana ropiropi (streaky bacon) and riki amiami (spring onion) on top.
    Add the tāima (thyme, or whatever herbs you are using) and the tīhi (cheese). Finish with a good dose of tote me te pepa (salt and pepper).
  • Pōkaia te pokenga (roll up the dough).
    Cut in to 12 even pieces with a serrated knife and add to the prepared tray, making sure the scrolls are evenly spaced apart. 
  • Cover and rise again for 45 minutes.
    As it rises, preheat the oven to 170 °C.
  • Once the scrolls have risen, place them in the oven.
    Bake for 28 – 30 minutes.
  • Leave the porotiti (scrolls) to cool for five minutes before serving.
    These are best served warm. If you have any left over, store in a plastic bag or in a sealed container. Toast them under the grill the next day to bring them back to life.