Tuesday, 22 January 2013
Just realised ...
I've been rolling a lot of my food lately
it's totally unintentional
as I said,
the cold weather is affecting my brain
perhaps subconsciously I wanted to stay in bed, swaddled in my thick duvet
For the filling:
500g lean minced beef
3 carrots, diced
3 garlic cloves, finely minced
1 tsp ras-el-hanout
1 tsp ground cumin
1 tsp ground black pepper
1/2 tsp paprika
1/2 tsp cayenne pepper
1 tbsp tomato ketchup
a small handful chopped fresh coriander
6 filo sheets or a dozen of spring rolls
and, yeah, you do need a long counter-top to be able to do this... don't say I didn't warn ya!
Preheat the oven to 160C.
Make the filling and set aside to cool.
Brush a shallow pan with some olive oil and put aside.
Lay the pastry sheets out on a CLEAN surface in a long line, overlapping them on each side.
As evenly as possible, spoon your filling in a long line along the long edge.
Carefully, starting at one end, fold the pastry over the filling.
Do this all the way along so the filling is covered.
Then gently roll it until you have one long sausage.
Tuck the ends in, then roll it into a large pinwheel.
Carefully, slide it into the baking pan.
Brush it with a little olive oil.
Bake for 40 minutes, or until crisp and golden.