Cheese and Corn Scrolls

Ingredients

• Self-raising flour300 g
• Greek yoghurt250 g
• Grated cheese150 g
• Tinned sweetcorn200 g
• Milk20 ml

Method

1. Heat the oven to 200C and line a tray with baking paper.
2. Mix the flour and yoghurt in a bowl until it comes together, then knead on a floured bench for 2 minutes until smooth.
3. Roll the dough into a rectangle roughly 30cm by 20cm and about 1cm thick.
4. Scatter over the drained corn and most of the cheese, leaving a clear strip along one long edge.
5. Roll the dough up from the opposite long edge, cut into 12 rounds, and sit them cut-side up on the tray.
6. Brush the tops with milk, scatter on the last of the cheese, and bake for 20-25 minutes until golden.