Jenny McDuff contributed this delicious recipe for chilli bread to the Cooking with the Seasons of Childers Cookbook.
Incorporate local produce with the use of fresh chilli and onions and indulge in tasty local bacon from any of the region’s fantastic butchers.
- 2 cups self raising flour
- 1 good pinch salt
- 2 tablespoons butter
- 2 tablespoons grated parmesan cheese
- pinch cayenne
- 1 egg
- ¾ cup milk
Filling
- 2 lean bacon rashers, chopped
- ½ small onion, chopped
- ½ chilli, chopped finely
- 1 tablespoon grated
parmesan cheese - 1 tablespoon tomato sauce
Preheat oven to 220oC
In a food processor place flour, salt, butter, parmesan, cayenne and combine.
Add egg and milk until the dough forms a ball. Take out immediately.
Place onto a floured surface. Roll out gently.
Spread filling onto dough, rollup into a crescent shape, remembering to seal the edges well.
Brush with egg wash on top
Bake for 30 minutes.
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