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Meat-lovers' scrolls

Meat-lovers' scrolls
Photography by Ian Wallace. Styling by Louise Pickford.

Serving size: Serves 4
Cooking time: Less than 60 minutes
Course: Main
Favourite flavours: Beef

Meat-lovers' scrolls
INGREDIENTS

2 teaspoons olive oil
1 small (80g) brown onion, chopped finely
150g minced beef
150g sausage mince
2 cups (300g) self-raising flour
1 tablespoon caster sugar
30g cold butter, chopped
3/4 cup (180ml) milk
1/3 cup (80ml) barbecue sauce
1 cup (110g) pizza cheese
30g baby spinach leaves
1 egg, beaten lightly
METHOD

1. Preheat oven to 200°C (180°C fan-forced). Oil 25cm x 35cm Swiss roll pan.
2. Heat oil in small frying pan, add onion; cook, stirring, until soft. Add minces; cook, stirring, until browned, season to taste. Cool.
3. Sift flour and sugar into medium bowl; rub in butter. Stir in milk; mix to a soft, sticky dough. Knead dough on floured surface; roll dough into 30cm x 40cm rectangle.
4. Spread dough with sauce; sprinkle with mince mixture, cheese and spinach. Roll dough tightly from long side; trim ends. Cut roll into 12 slices; place scrolls, cut-side-up, in pan. Brush scrolls with a little egg; bake about 30 minutes or until browned. Serve scrolls warm or cold.

COOK'S NOTE: If you can't find sausage mince, buy the same weight in sausages and simply squeeze the mince from the sausage skins.

Unbaked scrolls suitable to freeze. Not suitable to microwave.

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