Go Back
+ servings
Roti Paratha Scrolls frozen pastry recipes
Print Recipe Pin Recipe
No ratings yet

HOW TO MAKE ROTI PARATHA SCROLLS

Lunchbox friendly and great as a snack for kids and grown ups alike. Use 3 Roti Parathas per filling (i.e. if making both flavours use 6 pastries).
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 4 people

Ingredients

Ingredients

  • 3 Katoomba Foods Roti Parathas see note above

For ham and cheese

  • 6 slices ham
  • ½ cup grated cheese

For tuna and corn

  • 185 g can tuna in brine drained
  • 125 g can corn drained
  • 1 egg

Instructions

Method

  • Preheat oven to 200°C. Preheat oven to 200°C. Line a baking sheet with baking paper. Remove Roti Parathas from the freezer and thaw out for 2 minutes until slightly softened. Remove top plastic.
  • For the ham and cheese filling, sprinkle a third of the cheese over each pastry round. Top with 2 slices of ham. Roll up into a tight roll then slice the roll into 1.5cm rounds (a bit like you would sushi). Transfer to the baking sheet standing cut-sude up.
  • For the tuna and corn filling, mix together the tuna, corn and egg into a paste in a bowl. Spread the mixture thinly over each pastry round. Roll up into a tight roll then slice the roll into 1.5cm rounds (a bit like you would sushi). Transfer to the baking sheet standing cut-sude up.
  • Bake for 15-16 minutes until the pastry is golden. Remove from oven, allow to cool slightly before serving or cool on a wire rack completely and store in an airtight container in the fridge for up to 3 days.
Tried this recipe?Mention @wholesomecook or tag #wholesomecook