Sardine and Olive Scrolls with Herbed Cream Cheese

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IMG_2407 IMG_2391 IMG_2395Since winning a hamper at Christmas time, filled with marinated goodies and antipasto ingredients, I’ve had a jar of marinated sardine fillets, sitting at the back of the fridge, looking lonely and waiting to be used in something delicious. However, having only just learnt to appreciate tinned sardines and anchovies in the last two years (I learnt to like them after trying some delicious real deal ones in Portugal), apart from putting them on a pizza, I haven’t done much else with them. Until now!

I’d spent the afternoon with a friend, hanging out at the local pool (it’s next to the beach, the best we can do in the wet season here in Darwin), and we had organised for Saturday afternoon drinks at her new house. Perfect opportunity for me to make something delicious to share!
I love making dough, we’ve been making all our own bread for the last couple of months now so I felt pretty confident to try this idea. I was pleasantly surprised at how well they worked out. The perfect mix of soft chewy bread with the salty, flavoursome filling, along with the herby cream cheese and sweet fresh tomato. Delicious! I also had some tomato soup leftover from dinner a few nights ago, they went perfectly with this also.
These would also work just as well without the anchovies for a vegetarian option.

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Recipe

Makes 16 scrolls

Ingredients

400g strong white bread flour
300ml luke warm water
1 heaped tsp instant yeast
1 tsp salt
olive oil

400g pitted kalamata olives, drained and pureed
300g marinated sardine fillets, drained, finely chopped
2 cloves garlic, finely chopped
small red onion, finely chopped
2 tbs fresh thyme leaves
1/2 tsp chilli flakes
cracked pepper
handful of fresh parsley, finely chopped
1 large tomato, de-seeded, flesh finely chopped

250g cream cheese
1/4 cup fresh dill, finely chopped
1/4 cup fresh parsley, finely chopped
zest of 1 lemon

Fresh tomatoes or tomato soup, to serve

Method

In a large bowl combine the flour and the yeast. Add the salt and stir to combine. (Adding the yeast and the salt separately is important as the salt can start to kill the yeast with direct contact).
Make a well in the centre and add the water. Stir with a metal spoon until mixture only just starts to come together, no more than 30secs. Cover with a clean towel and leave for 10mins.
Using olive oil, put a little in your hands and on a clean work surface. Turn out the dough and gently knead for about 10secs by pushing the dough away from you and folding it back towards yourself, then turning, horizontally, 90 degrees, and repeating, four times.
Return the dough to the bowl and cover with the towel. Leave for 15mins and repeat the same process twice more.
After the third knead, cover and leave in a warm place for 45-60mins or until almost doubled in size.
Meanwhile, heat a tbs of olive oil in a frying pan over medium heat. Add the garlic and the onion and cook, stirring, for about 5mins. Add the thyme and the chilli flakes and cook for a further 1min. Transfer to a bowl to cool.
When cool, add the chopped sardine fillets, pepper, parsley and tomato. Stir to combine.
In another bowl, combine the cream cheese with the dill, parsley and lemon zest. Stir well to combine and keep in the fridge until needed.
Prepare two baking trays with baking paper and a sprinkle of flour. Pre-heat oven to 190 degrees celcius.
When the dough is ready, turn it out onto a well floured surface. Cut in half evenly. Roll each piece out into a 20cm by 40cm rectangle, about 1cm thick.
Divide the pureed olives onto each piece of dough and spread out evenly with the back of a spoon, then sprinkle with the sardine mixture.
From the long side, gently roll each rectangle into a log.
Cut each log into 8 pieces. Place the pieces on the prepared trays, cut side up/down, about 5cm apart. Use your fingers to gently squash/mould into rounds (as cutting them has probably squashed the circle shape a little).
Cover each tray with a clean towel and leave in a warm place for about 45-60mins or until nearly doubled in size. (Be gentle when moving the trays during his time, so as not to knock the air out of the rising dough)
When ready, place the trays (gently), into the oven, and bake for 30-40mins, or until golden and feel hard when tapped with your finger.
Remove from oven and leave to cool for 15mins.
Serve warm with the cream cheese and some fresh sliced tomato. They are also really beautiful with tomato soup.
Enjoy!

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