Aletta Crous
Savoury Mince Spiral Scone Roll
Scones
2½ cups all-purpose flour
10 ml castor sugar
20 ml baking powder
2 ml salt
200 ml (180 g) butter, cut into small pieces
100 ml milk, plus extra for brushing
1 large egg
1. Reheat the oven to 200 C and line a baking tray with parchment paper.
2. Sift the flour, sugar, baking powder and salt into a large bowl. Cut in the butter until the mixture is rough and crumbly.
3. In a separate bowl, milk and egg together.
Add this to the flour mixture and stir to just bring the dough together, turning out onto a lightly floured work surface to complete bringing it together with your hands. Roll the dough out into a rectangle.
Savoury Mince
15 ml olive oil
1 onion, finely chopped
500 g lean beef mince
10 ml dried Italian herb mixture
salt and freshly-milled black pepper to taste
45 ml parsley, finely chopped
1 Tablespoon of Worcestershire Sauce
Hint: This is subjective cooking at its best! You can add (or omit) any seasoning, herb or spice. You can add chili, garlic, curry and even vegetables such as diced potato and/or diced carrot, sliced mushrooms or peas. Enjoy being inventive!
Heat the oil and sauté the onion until translucent. Add the mince and brown lightly. Add the rest of the ingredients. Lower the heat and simmer with a lid on for about 20 to 30 minutes.
Beat 2 eggs and add it to the mixture whilst stirring. Stir fry until it becomes thick. Cool down .
Spread the cooled mince on the dough.
Roll the dough up and form a circle.
Use a pair of kitchen scissors and cut into slices.
Brush the dough with some milk and bake for 20 to 30 minutes until lightly browned.
