The apple adds flavour and a hint of sweetness to transform this dish from expected to extraordinary.
Preparation time: 25 minutes
Baking time: 30 minutes
Skill level: easy...
Serves 4 - 6
Preparation time: 25 minutes
Baking time: 30 minutes
Skill level: easy...
Serves 4 - 6
Filling
30 ml cooking oil
300 g lean beef mince
1 medium onion, coarsely chopped
2 cloves garlic, crushed
1 Granny Smith apple, peeled, cored and finely chopped
30 ml sultanas or seedless raisins
125 ml fruit chutney
30 ml chopped fresh mixed herbs or 10 ml dried
salt and freshly ground black pepper to taste
Dough
500 ml (280 g) Snowflake self-raising wheat flour
2 ml salt
50 g butter or margarine
5 ml sugar
125 ml (50 g) grated Cheddar cheese
1 extra-large egg
125 ml milk
beaten egg and 15 ml milk for glazing
1. Filling: Heat oil in a medium, heavy-based saucepan. Fry mince until it changes colour. Add onion and garlic and sauté for a few minutes until soft. Remove from heat. Add apple, sultanas, chutney, herbs and seasoning and leave to cool slightly.
2. Dough: Sift flour and salt together. Rub in butter with fingertips until mixture resembles fine breadcrumbs. Add sugar and cheese.
3. Whisk egg and milk together. Add to flour mixture, cut in with a knife and knead lightly to a soft dough.
4. Roll out dough on a lightly floured surface, into a rectangular shape of about 28 x 32 cm. Spoon meat filling evenly over the dough, roll up like a Swiss roll (from the short side), and place onto a greased baking tray, with seam underneath. Make incisions in roll with a sharp knife at 2.5 cm intervals. Brush with beaten egg and milk.
5. Bake in a preheated oven at 180 °C for about 30 minutes.
30 ml cooking oil
300 g lean beef mince
1 medium onion, coarsely chopped
2 cloves garlic, crushed
1 Granny Smith apple, peeled, cored and finely chopped
30 ml sultanas or seedless raisins
125 ml fruit chutney
30 ml chopped fresh mixed herbs or 10 ml dried
salt and freshly ground black pepper to taste
Dough
500 ml (280 g) Snowflake self-raising wheat flour
2 ml salt
50 g butter or margarine
5 ml sugar
125 ml (50 g) grated Cheddar cheese
1 extra-large egg
125 ml milk
beaten egg and 15 ml milk for glazing
1. Filling: Heat oil in a medium, heavy-based saucepan. Fry mince until it changes colour. Add onion and garlic and sauté for a few minutes until soft. Remove from heat. Add apple, sultanas, chutney, herbs and seasoning and leave to cool slightly.
2. Dough: Sift flour and salt together. Rub in butter with fingertips until mixture resembles fine breadcrumbs. Add sugar and cheese.
3. Whisk egg and milk together. Add to flour mixture, cut in with a knife and knead lightly to a soft dough.
4. Roll out dough on a lightly floured surface, into a rectangular shape of about 28 x 32 cm. Spoon meat filling evenly over the dough, roll up like a Swiss roll (from the short side), and place onto a greased baking tray, with seam underneath. Make incisions in roll with a sharp knife at 2.5 cm intervals. Brush with beaten egg and milk.
5. Bake in a preheated oven at 180 °C for about 30 minutes.
