25/09/2021
Hi people! Been a while since I last posted a recipe... I'm back to bring you guys more 🙋 Today's recipe is for minced roll.
MINCE ROLL
You've heard of Swiss Rolls, but have you heard of Mince Roll? They are delicious little pinwheel rolls with a mince filling. They look great and taste even better!
INGREDIENTS
FOR THE FILLING
500 gms minced beef
3 medium onions
1 tsp garlic paste
1 tsp ginger paste
Juice of 1 lemon
Salt
Black pepper
1 bunch fresh Coriander
2-3 chillies
FOR THE DOUGH
3 cups flour
1 1/2 tbsp salt
1 tsp sugar
4 tbsp oil + 1 tbsp butter or margarine
1 tsp. Instant yeast
Warm milk
PROCEDURE
Place your mince in a deep pan, add the ginger, garlic, chillies, salt, spices, half of the coriander and half of the lemon juice.
Dry the mince on medium heat whilst stirring constantly to avoid it forming lumps. Make sure you dry it completely, if it sticks a little in the pan, that’s fine….it will make the mince taste better.
Whilst the mince is still hot, add the chopped onions gradually and mix it in on low heat. You can add a touch of turmeric to change the onions color. Do not over-cook, just stir the mixture around for about 3 minutes and switch off. If you over-cook the onions they will release water and your mixture will become soggy, it needs to stay dry. After you turn off the heat, add the remaining coriander, and the remaining lemon juice.
Mix it all together, make sure it gets mixed in thoroughly. Adjust salt and chilies to your liking. And you’re done! 🙂
DOUGH
First, sieve the flour and add the salt, baking powder, yeast, oil and butter. Heat the water/milk to lukewarm (very hot water will kill the yeast). Add the water gradually into the flour whilst kneading until you have a soft but firm dough. Knead the dough, pounding it as much as you can to give the buns a delicately soft texture. The more you knead the better the result.
Put the dough into a lightly-oiled spacious bowl and turn it over in the bowl once so that the little oil covers the dough all over. Cover the bowl with a damp warm towel and let the dough rise for about half an hour to 45 mins.
Once risen, punch down, and then knead it again for 2-3mins. Divide dough into 2 balls.
Roll out each ball into a rectangular shape of less than quarter inch thickness. Then add your filling to cover the entire dough. Roll the dough from one end to the other like a Swiss roll.
Place the whole roll on a greased baking tray, then let it sit for another half an hour until it rises again.
Brush with egg yolk and bake in a preheated oven at 180 C for 10 minutes. Take the tray out, and using a very sharp knife slice the big roll to form smaller rolls. Put them back on the tray and bake again for about 5-10 minutes. This is to make sure the dough gets done all the way through, and also slicing when the roll is a bit more solid helps get a cleaner cut than if you slice the roll when the dough is still raw.
Serve and enjoy! 🙂
