2 cups self raising flour
¼ tsp salt
30g butter, diced
1 cup milk
Filling: 2 Tbs basil pesto, 1 cup cooked chopped pumpkin, 5 marinated sun-dried tomatoes chopped, ½ cup crumbled feta, 2 Tbs toasted pine nuts, ½ cup grated tasty cheddar, ¼ cup grated parmesan
Preheat oven to 200ºC. Sift flour and salt into a large bowl and rub in butter with fingers. Make a well in the centre & pour in milk, reserving 1 tablespoon. Mix quickly to form a soft sticky dough.
Turn on to a floured surface and knead lightly. Roll out to a rectangle about 1cm thick. Spread with pesto and top with pumpkin, tomatoes, feta and pine nuts. Combine cheeses and sprinkle three quarters over top. Roll up into a long log and cut into 2cm slices. Place on a lined baking tray. Brush with reserved milk and sprinkle with remaining cheese. Bake 15-18 mins or until golden and cooked. Cool on wire rack.
Makes 10-12.