Cheesy Beef Pinwheels
Photo by Simon Lambert
Preparation time - 30 minutes
Cooking time 15 minutes
Skill - moderate
Makes 20 (approx)
Ingredients
2 sheet Heritage Bakers flaky puff pastry sheets
350g minced beef
1 (100g) medium potato, peeled
1 (100g) medium onion, peeled
1 Tbsp tomato sauce
1 tsp salt
¼ tsp ground pepper
¼ tsp ground cumin
1 Tbsp chopped parsley
Pinch cayenne pepper (optional)
50g cheese, grated
1 egg, 1 tsp water
Method
Preheat the oven 190C (170C fan-forced)
Add the mince to a medium sized mixing bowl.
Grate the potato and onion and add to the mince. Combine well.
Add the tomato sauce, salt, pepper, cumin, parsley and cayenne if using.
MIx together really well.
Whisk the egg yolk and water together and set aside.
To assemble - Lightly dust your work bench with a little flour.
Divide the mince mixture into 2.
Place one sheet of the puff pastry onto your bench and remove the plastic.
Using one portion of mince mixture, spread it evenly over the pastry sheet.
Sprinkle over half the grated cheese.
Start by rolling the edge of the pastry over the mince to get the pinwheel shape. Continue now by rolling the length of the pastry so it forms a pinwheel shaped log. Secure the edge with a little egg mixture.
Continue with remaining pastry and mince mixture.
Cut each log into 10 even sized rounds.
Place onto baking sheet allowing a couple centimeters between each pinwheel.
Bake in a preheated oven for 15 minutes, until pastry is golden and puffy.
Cool slightly before enjoying.
Recipe by Alison Lambert
