These savory scrolls are a scone-dough base rolled around a seasoned ground beef and cheddar filling, then sliced and baked until golden. They come together in about 70 minutes and hold up well in a lunchbox or on a snack plate. No yeast, no proving time — just mix, fill, roll, and bake.
What makes this version work
Two things matter here. First, the scone-style dough uses cold butter rubbed into flour — keep the butter cold right up until you need it, because warm butter makes the dough greasy and hard to roll. Second, cool the filling before you spread it. Hot meat softens the dough immediately and the scrolls lose their shape when you slice them. Even five minutes off the heat makes a real difference. Get those two things right and the rest is straightforward.
Troubleshooting
- Scrolls unravel in the oven: The roll wasn’t tight enough, or the filling was too wet. Roll firmly from the long edge and press the seam down before slicing. If your filling looks soupy, cook it an extra minute or two until the tomato paste clings to the meat rather than pooling.
- Filling leaks out the sides: Leave a 2 cm (about ¾ inch) border along the far long edge before you spread the filling. This gives the dough somewhere to seal as it bakes.
- Doughy center after 25 minutes: Overfilling is usually the cause — a thicker scroll takes longer to cook through. Slice them no wider than 4 cm (1.5 inches) and check the internal temperature of the beef filling reaches 160°F (71°C).
- Flat, dense dough: Old baking powder is the most common culprit. Test yours by dropping a teaspoon into hot water — it should bubble vigorously. If it doesn’t, replace it before you start.
- Cheese burns on top before the scrolls are cooked: Tent the tray loosely with foil for the last 8 minutes of baking. The scrolls will still brown on the bottom and sides without the cheese going dark.
Shopping notes
- Tomato paste: The recipe uses half a cup, which is more than a standard small can. Buy a tube instead — you squeeze out what you need and the rest keeps in the fridge for weeks without waste.
- Worcestershire sauce: Standard supermarket Worcestershire is fine. Skip the sesame seeds if you don’t already have them — they add a little texture but nothing you’ll miss, and buying a whole jar for one tablespoon isn’t worth it.
- Cheddar: Pre-grated bagged cheese has anti-caking coating that slows melting. A block you grate yourself melts better into the filling and costs less per gram.
Make-ahead notes
Baked scrolls keep in an airtight container in the fridge for up to 3 days. Reheat in a 180°C (350°F) oven for 8–10 minutes — a microwave works but softens the dough. For freezing, cool completely, wrap individually in plastic wrap, and freeze for up to 2 months. Reheat from frozen at 180°C (350°F) for 15–18 minutes. You can also make the beef filling up to 2 days ahead and refrigerate it, which cuts active prep time on the day you bake.
Kiwi Minced Beef and Cheese Savory Scrolls
Ingredients
Savory Scrolls Base
2 cups all purpose flour (plain flour Australia and UK) - plus extra for dusting
2 teaspoons baking powder
½ teaspoon salt
⅓ cup butter - cold and diced
¾ cup milk
Filling
1 tablespoon olive oil
1 small onion - finely chopped
2 cloves garlic - minced
500 grams ground beef (minced beef) - grass-fed preferred
1 tablespoon Worcestershire sauce
½ cup tomato paste
1 cup cheddar cheese - grated
Topping
- 1 tablespoon milk - for brushing
1 tablespoon sesame seeds - optional
Instructions
- Preheat your oven to 200°C (390°F) and line a baking tray with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, and salt. Add the diced butter and rub it into the flour mixture using your fingertips until it resembles coarse breadcrumbs.
- Gradually stir in the milk to form a soft dough. Transfer the dough onto a floured surface and knead briefly until smooth. Roll out the dough into a rectangle about 1 cm (0.4 inches) thick.
- For the filling, heat olive oil in a pan over medium heat. Add the onion and garlic, sautéing until fragrant and translucent. Increase the heat, add the minced beef, and cook until browned.
- Stir in Worcestershire sauce and tomato paste. Cook for another 5 minutes, seasoning with salt and pepper to taste. Allow to cool slightly before spreading evenly over the dough.
- Sprinkle the grated cheese over the meat mixture. Starting from the long edge, roll the dough tightly into a log. Cut into 8 equal pieces and place on the prepared tray.
- Brush each scroll with milk and sprinkle with sesame seeds if using. Bake for 20-25 minutes or until golden brown and cooked through. Serve warm.
Notes
Nutrition
Your questions, answered
Can I make these scrolls ahead and freeze them before baking?
Yes, but baking first then freezing gives better results. Raw dough scrolls can be frozen on a tray, then transferred to a bag, but the baking powder loses some lift during freezing and the texture suffers. Baked and frozen scrolls reheat more reliably.
My dough is sticky and hard to roll — what should I do?
Dust your surface and the top of the dough generously with flour before rolling. Don’t add extra milk to the dough to compensate — that makes stickiness worse. If it’s still unmanageable, refrigerate the dough for 10 minutes before rolling.
Can I use a different cheese instead of cheddar?
Yes — any firm, good-melting cheese works. Colby, Gruyère, or a mild mozzarella all melt cleanly into the filling. Avoid soft cheeses like brie or feta; they release too much moisture and make the filling wet.
