Ingredients:
250 g lean beef or chicken mince
1/2, 420 g can tomato puree, with garlic and basil
1 teaspoon gravy powder
2 cups self raising flour
½ cup reduced fat milk
4 tablespoons barbeque sauce
125 g (1 cup) grated reduced fat mozzarella
cheese
Note:
Both tomato puree and tomato paste freeze well.
Always transfer any remaining to a
plastic container to freeze for later use.
Makes 12 large
Method:
Pre heat oven to 220 C.
Brown choice of mince in a fry pan then
add tomato puree and gravy powder.
Stir until mixture boils. Remove and
cool slightly.
In a large bowl, combine the flour and
milk together.
Mix to a soft, but not sticky, dough,
using a knife. Add a little more milk, if required.
Spread some extra flour onto a dough
sheet, paper or bench top. Turn out dough, knead lightly then roll out to a
rectangle about 25 x15 cm.
Spread with the barbeque sauce and
mince mixture, to within about 3 cm from dough edges.
Sprinkle with most of the cheese, leaving
a little over to top the pinwheels.
Roll up into a “sausage” starting from
the longest side and leaving the joining seam, side down on the bench.
Cut the roll into 12 even slices. Shape
into rounds and place on a baking tray sprayed lightly with oil. Leave a little
room between each to allow for spreading.
Top with the remaining cheese. Bake in
pre heated oven for 20 minutes or until brown and firm to touch.
Tips:
Serve warm with sauce or salsa and
salad.
Offer these as a great low fat
alternative to meat pies.
These can be made ahead of time and
reheated quickly in the microwave but they won't be as crunchy.
Nutrition information per pinwheel:
Energy 680kJ
Protein 11g
Fat 3 g
Carbohydrate 23 g
HINT
I often use suitable leftovers to take to carnivals
like the Pinwheels. These are a popular meal in our house on Friday nights
often made from spare spaghetti Bolognaise sauce. Nothing gets wasted!
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