Ever wanted a variation on your conventional spaghetti bolognese, or your classic meat pie? Quite possibly not, as admittedly both of those are delicious. However, on the off-chance you do, there is no need to look any further; these pinwheels are a fantastic combination of the two. This meal is hard to go past, when we all know how tasty and warming both of these meals are in the winter time. It doesn’t take any longer than the other meals do and the pinwheels look so cool when they come out of the oven.
- 1 T oil
- 1 onion, chopped
- 2 garlic, crushed
- 500 g lean mince (I used lamb, but you can certainly use beef)
- 6 T tomato paste
- 1 T Italian herbs
- 2 sheets of flaky puff pastry (I always use Edmonds), thawed
- 1 c baby spinach
- 1/2 c parmesan cheese, grated
- 1 egg for glazing
- Heat the oil in a frying pan. Add the onion and garlic.
- After 1 minute add the mince, and fry until the meat browns.
- Add the tomato paste and the herbs and simmer for 10 minutes. If it isn’t saucy enough, add extra tomato paste/herbs proportionately.
- Cool the sauce for at least 20 minutes.
- Place the pastry sheets on baking paper. Spread half the bolognese sauce over each pastry sheet, leaving a 2.5 cm border at the top.
- Layer half the spinach and parmesan over the bolognese on each pastry sheet.
- Using the baking paper to assist, roll up each sheet like a Swiss Roll. Glaze with the whisked egg.
- Place the rolls on a lightly greased oven tray and fan-bake for 20 minutes on 200°C.