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Egg And Chutney Slice Recipe
|Self raising flour||2 Cup (32 tbs)|
|Milk||1⁄2 Cup (8 tbs) (Approximately)|
|Grated cheddar cheese||1 Cup (16 tbs)|
|Onion||1 , finely chopped (Filling)|
|Butter||30 Gram (Filling)|
|Chutney||1⁄4 Cup (4 tbs) (Filling)|
|Hard boiled eggs||3 , chopped (Filling)|
Serving size: Complete recipe
Calories 2167 Calories from Fat 969
% Daily Value*
Total Fat 109 g168.2%
Saturated Fat 63.2 g315.9%
Trans Fat 0 g
Cholesterol 986.5 mg
Sodium 4454.3 mg185.6%
Total Carbohydrates 210 g70.1%
Dietary Fiber 9.1 g36.3%
Sugars 14.3 g
Protein 76 g152.2%
Vitamin A 117.1% Vitamin C 30.4%
Calcium 191.1% Iron 78%
*Based on a 2000 Calorie diet
Knead dough lightly on floured surface, cut in half.
Roll out half the dough large enough to cover base of greased swiss roll tin (base measures 25cm x 30cm).
Spread with Filling, cover with remaining piece of rolled-out dough.
Sprinkle with cheese.
Mark into squares by cutting through top layer of scone dough.
Bake in moderately hot oven 20 to 30 minutes or until golden brown.
Place onto wire rack, cut into squares, serve hot or cold, split and buttered if desired.
Filling: Heat butter in pan, add onion, saute until transparent, cool few minutes, mix in chutney and eggs.