Crombies Bolognese twist

Bolognese Twist

Ingredients:

2 sheets of puff pastry
1 tablespoon of milk and 1 beaten egg (mixed well for egg wash)

Stuffing:
500g of minced beef
2 teaspoons of dried oregano
150g of tomato puree2 teaspoons of salt (This will balance well with pastry at the end)
1 teaspoon of crushed black pepper
2 teaspoons of onion powder
2-3 tablespoons of grated parmesan cheese

(Dried ingredients are recommended to aviod pastry getting soggy, and well seasoning will help to enhance flavour when serve with pastry)

Method:

1. Preheat the oven to 180 C (Fan). Mix the ingredients of stuffing together in a blow and then transfer to a bag for rolling process.

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2. Flaten the meat with rolling pin, you can also use the frozen bag.

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3. Prepare pastry by joining them together using water as a glue. (Recommended to lay pastry sheets in rectangular shape, facing direction to you)

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4. Cut meat bag and place the meat on top of pastry, leave a gap of about 1 inch on every sides.

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5. Carefully start to roll pastry until it reachs the end. Pastry will roll easier by using the pacthment paper that comes with the original packaging.

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6. Join the end together until it forms a circle shape and start to cut pastry about 1.5 cm. from outside but do not cut it completey as it needs to be attached with the core. Cut pastry into a section, then start to roll a section back toward the inside circle. This will help meat cook thouroughly.

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7. Coat pastry with egg wash and bake at 180 C (fan) for 20 mins or until it is golden. Check it regularly.

8. Rest pastry for about 5 mins before searving.

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