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Egg roll with mince filling

By Siba Mtongana

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 45 minutes

Ingredients

2 t olive oil, plus extra
1 onion, finely chopped
2 garlic cloves, chopped
2 T ground coriander
1 T ground cumin
1 t paprika
500 g extra lean mince
sea salt and freshly ground black pepper
4 t tomato paste
1 x 400 g can of tomatoes
250 ml liquid chicken stock

For the egg roll

35 g flour
250 ml milk
6 extra large free-range eggs
4 T cream, optional
4 pinch of salt
4 T fresh coriander, torn from stems
microherbs, to garnish (optional)

Method

Heat the oil in a large saucepan and sauté the onion and garlic for 3 minutes until soft.

Add the spices and mince and cook until browned, then season to taste.

Stir in the tomato paste, tomatoes and stock and bring the mixture to the boil. Simmer for 30 minutes until the mince is cooked and the sauce thickened.

To make the egg roll, preheat the oven to 180°C. Line two 36 cm x 24 cm x 5.5 cm baking trays with greased baking paper, making sure that it overlaps on the shorter sides.

In a large jug, whisk the flour and milk together. Add the eggs and cream to the flour-and-milk mixture and mix.

Season to taste, add the coriander and pour equal amounts of the mixture into the prepared trays.

Bake for 5 to 7 minutes until set. Remove the egg roll from the oven and invert onto a clingfilm sheet placed on a work surface. Neatly peel off the baking paper and discard.

Spread the mince mixture on the eggrolls then roll tightly using the clingfilm for support. Remove the clingfilm, transfer to a serving platter, cut into slices and serve.

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Sweet potato gratin on a plate

French folded omelette

T-bone roast with green peppercorn sauce and Yorkshire puddings

Beef-and-mushroom pie

Celeriac bake with horseradish and blue cheese

Parmesan, sherry and cream sauce

Buttermilk panna cotta with strawberries

Ham-and-mushroom pie

Egg roll with mince filling

Egg roll with mince filling

Ingredients

Method