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September 26, 2017

Puff Pastry Mince Roll for dinner.

Posted on June 27, 2017 by in beef

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Puff Pastry Mince Roll

Puff Pastry Mince Roll for dinner and you need very little else. Maybe a salad in summer or some sweet peas in winter.

My Puff Pastry Mince Roll even has a surprise layer of creamed spinach in there so it’s like eating your meat and veggies in one bite. Of course, the thin layer of buttery pastry around each bite, is not bad at all.

I make a Chicken Roll often. Not only a great idea for leftover chicken, but the kids love it in there lunch boxes. So I reckoned a Puff Pastry Mince Pie will be as popular and they get their veggies in without even knowing it.


Of course you can make your own buttery puff pastry and let me just say, there is something so therapeutic about making your own pastry. Or you can buy puff pastry, I prefer the Woolworths brand. You can also leave the spinach layer out, if your family is really offended by it. It also is less effort and takes less time and dirty dishes.

Puff Pastry Mince Roll

Puff Pastry Mince Pie

serves 4

Ingredients

1 large onion – finely chopped

2 cloves garlic – minced

30 ml Olyfberg Olive Oil

500-600 g lean beef mince

80 ml Worcester sauce

30 ml tomato paste

salt and pepper to taste – I used some biltong spice, because I love the coriander in the meat

2 carrots – peeled and finely diced

1 – 2 medium potatoes – peeled and finely diced

handful fresh parsley

1 roll puff pastry

1 egg for egg wash

For the spinach layer

250 g fresh spinach – shredded – I use the pillow bags

pinch of salt

1 t sugar – optional

4 balls Bedouin Labneh – Garlic Flavor

freshly grated nutmeg

Puff Pastry Mince Roll

Method

Pierce a hole in the spinach pillow bag  and pop it in the microwave for 3 minutes. Remove and try and squeeze as much water from the spinach as possible. Place in a blender with the labneh, salt and nutmeg. Mix and cool.

Heat a pot and add the olive oil. Saute the onion until translucent, then add the garlic and sauté until soft. Add the meat. Brown the meat while using a fork to “loosen” the bigger lumps. Add the Worcester sauce, spice, salt, pepper, sugar (if using) and tomato paste and with the lid on and on low heat, allow meat to cook for 10-15 minutes. Add the vegetables and a little water and place the lid back on. Cook for another 5 minutes for the vegetables to just soften, you want the carrot and potato cubes to be visible in the end result, so do not allow to cook to long. Cool the meat mixture completely.

To assemble the roll

Preheat oven to 200 C. Use a rolling pin and roll the pastry slightly bigger on a floured surface and. Use a knife and spread the spinach mix over the pastry, leaving a 1 cm gap open around the edges. Place the meat filling down the middle. Break the egg in a small bowl and use your finger or pastry brush to brush egg white around the edges of the pastry. Bring the two long sides of the pastry up to cover the meat and slightly overlap. Close the ends of the roll. Whisk the egg and use the egg wash to brush all over the mince roll. Place on a lined baking sheet and bake until the pastry is puffed out and golden brown. Serve immediately or keep for lunch boxes the next day.

Cook’s Note: You can use lamb, pork or chicken mince for this recipe.

Puff Pastry Mince Roll

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