Saturday, 5 March 2011

MinceBeef Pinwheel with Minted Peas


MinceBeef Pinwheel 

1 tsp vegetable oil 
1 medium sweet onion, peeled and finely chopped 
1 garlic clove, finely minced 
300g lean minced beef 
1 tsp dried thyme 
1 tbsp worcestershire sauce 
1 tsp brown sugar 
1 tbsp plain flour, plus extra for rolling 
500g ready-made puff pastry 
50g Cheddar, finely grated 
1 medium egg, beaten 
salt and freshly ground black pepper 

Preheat the oven to 200C. Line a large baking tray with greaseproof paper. 


Heat the oil in a small frying pan and gently fry the onion, dried herbs and garlic for 2–3 minutes until soft, stirring regularly. Tip the mixture into a large heatproof bowl and leave to cool for few minutes.

Add the minced beef, worcestershire sauce, sugar and the flour to the bowl with the onion and season with salt and freshly ground black pepper. Mix until thoroughly combined.

Lightly flour a clean surface with flour, and roll the puff pastry into a 34cm square.

Spread the mince mixture over the pastry, leaving a 2cm border around the edges.
Sprinkle on the grated cheese and brush the pastry edges with a little of the beaten egg.

Firmly roll the pastry up, like a Swiss roll.
Cut the roll into 12 even slices using a serrated knife.
Place the pinwheels on the baking tray, spaced well apart to allow for rising.

Flatten each pinwheel slightly with the palm of your hand. Brush the top of each pinwheel with the beaten egg to glaze.

Bake for 15 minutes or until well-risen and golden brown, and the beef is cooked through.

Allow to cool slightly, then remove from the baking paper using a palette knife. Served warm with minted peas.

Minted Peas

1 cup water
2 cups frozen peas
2 tbsp chopped fresh mint
25g butter
salt and freshly ground black pepper

Boil water in a saucepan and add the peas. Cook for 3-4 minutes, or until the peas are tender, then drain.
Stir through the mint and butter and season, to taste, with salt and freshly ground black pepper.