This recipe first appeared in Food magazine.
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Ingredients
Method
1.Preheat the oven to 220°C. Place the mince in a pot with the bolognese sauce and cook over a medium heat for 10-15 minutes, or until the mince is cooked through. Set aside to cool.
2.Place the pastry sheets on a baking paper-lined oven tray. Spread half the cooled bolognese sauce over each pastry sheet, leaving a 2cm border at the top of each sheet.
3.Layer half the spinach and cheese over the bolognese on each pastry sheet.
4.Using the baking paper to assist, roll up each sheet like a Swiss roll.
5.Slice each log into 8 across the width, only cutting though halfway, to create semi pinwheels. Brush the rolls with the beaten egg.
6.Bake for 20 minutes, or until the pastry has risen and turned golden brown.
7.Cut the slices into individual pinwheels and serve with a green salad.
Note
- If you have trouble getting your children to eat vegetables, add some grated carrot and courgette to your bolognese sauce and leave out the spinach – they’ll never know they’re eating vegies!
