MINCE ROLL
Serves: 4-6
Dough:
500 ml (280 g) Snowflake self-raising flour
2 ml salt
30 ml cold butter or margarine
5 ml sugar
125 ml (50g) grated Cheddar cheese
1 extra-large egg
125 ml milk
beaten egg and milk for glazing
Filling
30 ml cooking oil
400 g lean beef mince
1 medium onion, coarsely chopped
2 cloves garlic, crushed
30 ml chopped fresh parsley or 10 ml dried
salt and freshly ground black pepper to taste
200 ml chutney
Dough:
Sift flour and salt together. Rub in butter with fingertips until mixture resembles breadcrumbs. Add sugar and cheese.
Whisk egg and milk together. Add to dry ingredients and cut in with a knife. Knead lightly to a soft dough. Wrap in plastic wrap and let rest in refrigerator for about 15 minutes.
Filling:
Heat oil in a medium, heavy-based saucepan. Fry mince until it changes colour. Add onion and garlic and sauté for a few minutes until soft. Add parsley, seasoning and chutney and mix well. Remove from heat and leave to cool slightly.
Roll out dough onto a lightly floured surface, into a rectangular shape of about 20 x 30 cm in size. Spoon filling onto dough, leaving a 1.5 cm border open around the edges. Roll up like a swiss roll, and place onto a greased baking tray.
Make a few incisions with a knife at intervals of about 2.5 cm. Brush with beaten egg and milk. Bake in a preheated oven at 180 °C for about 50 minutes until golden brown.
Snowflake recipes
Foto: Mirinda Innes-Grant
This was very tasty. I didn’t use the filling that appears here but rather another mince recipe that I use from foodloversrecipe.com (my favourite currently appears under the heading “herderspastei”). It was really nice for something different to do with mince.