Pulled Beef Scone Sliders
Scones are perfect for lunch or dinner. Check out our twist on a British classic, these pulled beef scone sliders will make a great addition to your menu.
Ingredients
The Dough:
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Flour 700.0 g
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Salt 20.0 g
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Baking powder 20.0 g
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Baking Soda 3.0 g
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Butter, small cubes, cold 220.0 g
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Eggs, whisked 4.0 pc
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Milk, full fat 60.0 g
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yogurt, full fat 200.0 g
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Cheddar cheese (grated) 75.0 g
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Mozzarella Cheese, grated 75.0 g
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egg white, mixed with water for egg wash Flour, for kneading 2.0 pc
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Cumin seeds 5.0 g
The Filling:
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Pulled Lamb Loin, slow cooked 1.0 kg
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Water 200.0 ml
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Worcestershire sauce 40.0 ml
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Salt 5.0 g
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Black pepper, cracked 5.0 g
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dill, pickles chopped 150.0 g
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English Mustard 100.0 g
The Demi Glace Sauce:
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Water 500.0 ml
Preparation
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The Dough:
- Sift flour, salt, baking powder, baking soda into a mixer, add cold butter and mix until coarse crumbs.
- Add eggs, milk and yogurt and mix on low speed, add cheeses and keep mixing until incorporated.
- Take the dough out of the mixer and knead on lightly floured surface for 1 minutes. Roll dough 1.2 cm thickness, cut with 6 cm cookie cutter.
- Brush with egg white and water, sprinkle chopped dill and cumin seeds. Lay on parchment paper and bake in oven on 180°C for 10-12 minutes.
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The Filling:
- Place pulled Lamb, water, and Knorr Demi-Glace Brown Sauce Mix on medium heat, add Worcestershire sauce, season with salt and pepper and bring to a simmer until incorporated and thick. Keep warm.
- Open warm scones in half, and start by adding Hellmann's Classic Mayonnaise, top with pulled Lamb mix, add pickles and finish with English Mustard , serve with Demi- Glace sauce on the side.
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The Demi Glace Sauce:
- Place 500ml water into a pot, whisk in the Knorr Demi Glace Powder and bring to the boil stirring continuously; Serve on the side.
