It's A Winner

We had this for dinner a few weeks back and it was a surprise (well, to me) hit with everyone. Offspring #2, AKA Little Miss Fussy, gobbled up her serving and declared it to be deeeee-lishus while Offspring #1, AKA Garbage Guts, went back for seconds and was trying for thirds as well. I'll happily admit that yes, it is kid food but when it tastes good, isn't too difficult to put together and everyone in the house eats their dinner without complaining I think I'm onto a good thing. In fact, I've grabbed the leftovers out of the freezer and we're having them for dinner tonight.

Don't be put off by having to make your own dough for this one. It's the easiest dough recipe ever. I don't have texas muffin pans, as required in the recipe, I just squished the scrolls into my regular muffin pan and ended up with slightly smaller ones.

Meat Pie Scrolls

from The Australian Women's Weekly Little Pies and Cakes

1 tablespoon olive oil

1 small brown onion, chipped finely

1 clove garlic, crushed

3 rindless bacon rashers, chopped finely

300g beef mince

400g can diced tomatoes

1 tablespoon tomato paste

2 tablespoons Worcestershire sauce

1/2 cup beef stock

1/4 cup coarsely chopped fresh flat-leaf parsley

2 cups self-raising flour

1 tablespoon caster sugar

50g butter, chopped coarsely

3/4 cup milk

1 cup pizza cheese

1. Heat oil in large frying pan; cook onion, garlic and bacon, stirring, until onion softens. Add beef; cook, stirring, until beef changes colour. Add undrained tomatoes, paste, sauce and stock; bring to the boil. Reduce hear; simmer, uncovered, about 20 minutes or until sauce thickens. Remove from heat stir in parsley. Cool.

2.Preheat oven to 180C. Grease two six-hole texas muffin pans.

3. Sift flour and sugar into medium bowl, run in butter with fingers. Stir in milk; mix to a soft, sticky dough. Knead dough on floured surface; roll dough out to 30cm x 40cm rectangle.

4. Spread beef mixture over dough; sprinkle with cheese. Roll dough tightly from one long side; trim ends. Cut roll into 12 slices; place one slice in each pan hole. Bake about 25 minutes. Serve top-side up.