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Egg And Chutney Slice

Barbecue.Master's picture
  Self raising flour 2 Cup (32 tbs)
  Butter 30 Gram
  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)

Rub butter into sifted flour, add enough milk to mix to a sticky dough.
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.

Recipe Summary

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

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 mg328.8%

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

Egg And Chutney Slice Recipe