Meat and spinach pinwheels

Meat and spinach pinwheels

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Ingredients

Quantity Ingredient
1 egg
1/2 teaspoon salt
30g butter, melted, plus extra for brushing
125ml milk
300g self-raising flour, sifted
225g spinach, cooked, well-drained and chopped
1 quantity Savoury mince

Method

  1. Place egg in mixing bowl with salt and beat lightly. Add melted butter and milk and stir in flour with a fork. Turn out onto a floured board and knead lightly. The dough should be dry enough for easy handling.
  2. Roll out dough thinly to an oblong and brush lightly with a little melted butter. Spread spinach over, then cooled savoury mince, leaving a border of 2.5 cm clear around edges. Roll dough up loosely, enclosing filling. Moisten ends with water and pinch together. Using a sharp knife, cut roll in slices 2 cm thick.
  3. Place in a greased ovenproof serving dish. Brush with melted butter and bake in a preheated hot oven for 15–20 minutes or until golden brown.

Note

  • A scone dough may be used for this recipe if preferred. The rolls can be prepared in advance and kept, covered, in the refrigerator for a few hours before baking.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again