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).
Servings: 4 people
- 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
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.