Savoury Mince Pastry Scrolls
Servings 24
Ingredients
- 1 tbsp (15 ml) sunflower oil
- 1 Onion, finely chopped
- 2 Medium carrots, peeled and diced
- 2 cloves garlic, peeled and crushed
- 1 tbsp (15 ml) Hinds Spices Medium Curry Powder
- 2 tsp (10 ml) Hinds Spices Southern Grill All In One Seasoning
- 500 g lean beef mince
- 3 tbsp (45ml) chutney
- 1 bay leaf
- 1 cup (250 ml) water
- Salt and pepper for seasoning
- 2 400 g roll TODAY® Original Puff Pastry
- 3 tbsp (45 ml) Rhodes Quality Tomato Paste
- 200 g grated mozzarella
- 1 Egg, beaten
Instructions
- Heat the oil in a pan, and fry the onion, carrots, and garlic for 5 minutes, until soft and cooked through. Add the spices and fry for a further 2 minutes.
- Add the mince and fry until nicely browned and cooked through. Add the chutney, bay leaf, and water and simmer on low heat for 10 minutes.
- Remove from the heat and set aside to cool. Season to taste.
- Unroll the TODAY® Original puff pastry and use the back of a spoon to spread tomato paste all over the pastry.
- Top with half the mince filling, and sprinkle over half the cheese. Roll the pastry up tightly (lengthways).
- Repeat the process with the second roll of pastry.
- Refrigerate for 30 minutes.
- Slice the pastry roll into 1cm thick rounds, and place onto a baking tray. Brush with beaten egg.
- Line the air fryer with baking paper.
- Cook in the air fryer at 160°C for 25 minutes. The pastry should be golden, puffed, and cooked all the way through.
- Serve with chutney on the side.