prep: 30mins, plus 1h 40mins proving time
cook: 45mins
makes: 8


  • to make the dough
  • 1 cup Bulla Sour Cream
  • 1/4 cup water
  • 60g butter
  • 2 3/4 cups plain flour
  • 8g dried yeast
  • 2 tsp caster sugar
  • 1 tsp salt
  • 1 eggs, beaten
  • to make the filling
  • 250g baby spinach leaves
  • olive oil
  • 120g chorizo
  • 1 red onion
  • 2 cloves of garlic
  • 100g feta
  • roast red capsicum salsa, to serve

Sour cream scrolls with feta & chorizo


  1. Preheat oven to 180°C (160°C fan-forced).
  2. Gently heat Bulla Sour Cream, water and butter in a saucepan until butter has melted. Cool slightly.
  3. Combine flour, yeast, sugar and salt in a bowl. Add sour cream micture and egg, mixing into a soft dough. Divide dough into two even portions. Knead each until smooth, then set aside covered in a warm place for 1 hour to double in size.
  4. Add the spinach to a pan with a splash of water and heat tossing until just wilted. When cool, squeeze out any excess liquid and chop spinach.
  5. Cook chorizo in a pan with a little oil until crispy, drain on paper towel. Add a little extra oil and cook onions and garlic until tender. Remove from heat and combine with chorizo and spinach.
  6. When doughs have risen, tip onto floured surface, knock back and roll each into a 25 x 35cm rectangle.
  7. Spread spinach mixture over 2/3 of each dough and sprinkle with feta. Roll up from the long side to encase all of the filling. Cut both rolls into 8 portions and place scrolls into lightly greased 3/4 cup capacity muffin pan. Cover and set aside for 30-40 minutes until risen.
  8. Bake scrolls for 25-30 minutes until golden.
  9. Serve with capsicum salsa.

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