Saturday, 5 March 2016

Minced Beef Stromboli


Yet another great way to use up your leftovers!

Stromboli ( the food, not the island ) is also known as Pizza Rolls or Garbage Bread.
 It is an easy dish to make
and will definitely be a firm family favourite!
You can use your imagination to create new combinations of fillings -
it just so happens I had some minced meat at the back of the fridge...



Spicy Minced Beef

  1tbsp vegetable oil
1 shallot, finely diced
  1 clove garlic, finely chopped
1 tsp ground cumin
1 tsp sweet paprika
1/2 tsp cayenne pepper
1 cup tinned tomatoes
500g minced beef 
 sugar
 Salt and freshly ground black pepper
Heat oil in a small pan over medium heat. 
Add onion and cook until soft, about 5 minutes. 
Add garlic and cook for further minute. 
Add cumin, paprika, cayenne and cook for another minute. 
Add crushed tinned tomatoes and cook until reduced by half.

Add minced meat and mix to combine. 
Add in salt, sugar and  black pepper to taste. 
To assemble the stromboli:
Preheat the oven to 200C
Divide the dough into two (see below for recipe)
Roll out the dough to a rectangle(approximately  about 14 inches by 10 inches)
Spread a thin layer of crushed of crushed tomatoes, 
followed by minced meat and grated cheese of your choice.
Brush the border with the egg wash.
Carefully roll the dough lengthwise starting along the long edge of dough 
 Brush the top with some remaining crushed tomato.
Bake for about 25 - 30 minutes
 

Basic Pizza Dough
1 cup warm water
2 1/2 tsp active dry yeast
2 tbsp sugar
2 tbsp olive oil
3 cups strong white flour
2 tsp salt

In a small bowl, combine the water, yeast, sugar, and  oil and stir to combine. 
Leave the mixture to foam.

In a large mixing bowl, combine flour and salt.
Add in the yeast and water combo, mixing by hand until it is all incorporated 
but the dough is still slightly sticky. 
Turn the dough out onto a lightly floured surface and knead until smooth, about 10 minutes.

Oil the dough on all sides. 
Cover the bowl with plastic wrap and set in a warm, draft-free place for about 1 hour 
or until the dough nearly doubled in size.




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