The Beef Mince and Vegemite Scrolls recipe is a delicious melding of classic Australian flavors with a creative twist, drawing deep inspiration from one of Australia’s most iconic food staples: Vegemite. Known for its rich umami flavor, Vegemite has long been a beloved and polarizing pantry item in Australian households, most commonly enjoyed spread thinly on buttered toast. This recipe reinvents that classic combination by pairing Vegemite with savory beef mince, gooey cheddar cheese, and flaky, homemade dough to create a satisfying, hand-held snack.
At its heart, this dish speaks to the versatility of Vegemite, a yeast-based spread originally introduced in 1923. Despite its relatively simple beginnings, Vegemite has become a cultural phenomenon, representing comfort, nostalgia, and a uniquely Australian flavor experience. Its salty, umami-packed punch balances beautifully with the richness of beef mince and cheese, forming an indulgent filling that gets wrapped in buttery dough. This transformation elevates Vegemite from a simple toast topping to the hero of a hearty snack, perfect for gatherings, school lunches, or an on-the-go pick-me-up.
The choice to incorporate beef mince into the filling lends another layer of rustic, Australian comfort to the scrolls. Beef has been at the core of Australian cuisine for decades, tied to the country’s rich pastoral heritage. Lean beef mince also provides protein and texture that pairs seamlessly with Vegemite’s umami intensity and the creamy sharpness of cheddar cheese. Together, these ingredients create a filling that feels both familiar and innovative.
The dough itself is simple yet satisfying to make, with a delicate crumb and a buttery richness. By using self-rising flour and a touch of milk, the dough achieves a flaky but tender texture reminiscent of homemade scones or biscuits. Rolling and slicing the dough into scrolls creates beautiful spirals of filling, offering both an impressive aesthetic and an evenly distributed burst of flavor in every bite.
The idea of a Vegemite scroll isn’t entirely new—Vegemite cheese scrolls have graced bakery shelves across Australia for years. However, the addition of beef mince transforms an already popular concept into something heartier and more substantial. It offers a savory snack that feels indulgent yet approachable, with ingredients that are easy to find and familiar to many households.
For those wary of Vegemite’s bold flavor, this recipe provides an opportunity to enjoy it in a more balanced way. The richness of the beef and creaminess of the cheese mellow out Vegemite’s intensity, making it more palatable to those who might find the spread too overpowering on its own. Meanwhile, die-hard Vegemite lovers can enjoy how its savory depth shines through in an entirely new format.
This recipe also invites customization. Adventurous cooks could swap the beef mince for lentils or finely diced mushrooms to create a vegetarian alternative. A touch of chili flakes could add a spicy kick, creating a version suited for those who love heat. Either way, the scrolls capture the spirit of playful experimentation while faithfully honoring their cultural roots.
Ultimately, Beef Mince and Vegemite Scrolls remind us just how iconic (and versatile) Vegemite truly is, all while delivering a crowd-pleasing snack that feels unmistakably Australian.
Beef Mince and Vegemite Scrolls
Ingredients
Dough
2 cups all purpose flour (plain flour Australia and UK) - Plus extra for dusting
2 tsp baking powder
0.5 tsp salt
¼ cup unsalted butter - Cold, diced
¾ cup milk - Cold
Filling
½ pound ground beef (minced beef) - Lean
1 small onion - Finely chopped
2 cloves garlic - Minced- 2 tbsp Vegemite
0.5 cup cheddar cheese - Grated
1 large egg - Beaten for egg wash
Instructions
- Preheat the oven to 200°C (390°F) and line a baking sheet with parchment paper.
- In a large bowl, sift together the flour, baking powder, and salt. Rub the cold butter into the mixture with your fingertips until it resembles fine breadcrumbs.
- Gradually add the cold milk, stirring with a fork until a soft dough forms. Turn the dough onto a floured surface and knead lightly until smooth.
- Roll the dough into a rectangle approximately 30×40 cm (12×16 inches) in size.
- In a pan over medium heat, brown the beef mince with the onion and garlic until the meat is cooked and the onions are translucent.
- Spread Vegemite evenly over the rolled dough, followed by the beef mince mixture, and then sprinkle the grated cheddar cheese on top.
- Roll the dough from the long edge to form a log. Cut into eight even portions and place cut-side up on the prepared baking sheet.
- Brush each scroll with the beaten egg to glaze.
- Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and the cheese is bubbling.
