Beetroot Walnut Scrolls

Beetroot & Walnut Scrolls

Use as crackers for your favourite dip or serve with crumbled feta for an entrée at your next BBQ.


Defrost the pastry sheets and preheat the oven to 200ºC.

Before opening the beetroot packet, break up the beetroot by rolling the pack with a rolling pin until the beetroot is crushed. In a mixing bowl, combine the beetroot, walnuts, feta, egg and season with salt and pepper. Lay the pastry sheets on baking paper on an oven tray and then spread half the mixture on each sheet leaving a 2cm gap around the edges. Brush water along one edge. Using the baking paper, roll up the pastry toward the wet edge. Press down and hold firmly for a few seconds to shape and seal.

Using a very sharp knife cut the logs into 1cm rounds. Lay the scrolls flat on the tray and bake for 10-15 minutes or until golden.

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