Monday, February 3, 2014
400g lean beef mince
2 carrots, grated
1/2 cup baby spinach, finely chopped
1/4 cup fresh herbs, finely chopped
1 tablespoon tomato paste
1 egg, beaten (split use)
1 sheet puff pastry, defrosted
1/4 cup parmesan cheese, grated
Preheat oven to 200 degrees celsius/180 fan-forced.
Combine mince, carrot, spinach, herbs, tomato paste and half the egg in a small bowl.
Spread out on the puff pastry, pushing to the bottom and side edges, but leaving a 2cm gap at the top.
Sprinkle with parmesan.
Brush top edge with a little of the remaining egg. Roll up tightly from the bottom to form a long log.
Slice into 12 even rounds. Place on a lined baking tray and bake for about 25 minutes, until mince is cooked and pastry is golden brown.