Layers meat roll

I’ll share a wonderful quick recipe with you today. It is perfect like unusual warm-up dinner or like an interesting amendment for a well-served table. For example, it will be perfect for the broth – rich, tasty, interesting and quick. Next day you can slice it and warm up on the frying pan.

Cooking time — 30 min
Complication — simply

In recipe book

Main ingridient: beef
Category: baking
Kitchen: author

Cause: for children, for every day, for the holiday
Preparation: oven, fry

portions

Ingredients:

Mincemeat – 400 g;
Onion – 1 pc;
Non-yeasted roll-in dough – 250 g;
Tasty cheese (I had Cheddar) – 100 g;
Rosemary – 2 twigs;
Garlic – 2 cloves;
Paprika – ½ tea spoon;
Chili (Cayenne pepper) – a pinch;
Salt, black ground pepper;
Oil – 2 tbsp.

Step 1

Let’s take out the dough to unfreeze according to instructions on the pack. Finely chop the onion.

Step 2

Heat the oil. Put the onion and parboil for a couple of minutes.

Step 3

My secret is to top onion with paprika and chili to give it a wonderful goldish colour.

Step 4

Put mincemeat and rosemary to the frying pan with onion. Press out cloves of garlic with a knife, peel them and also add to the frying pan.

Step 5

Fry the mincemeat, mixing up and beating the balls with spatula until they get brown. Do not overfry. What is more important – it shouldn’t remain having rose colour. Approximately for three minutes.

Step 6

Take out rosemary and garlic.

Step 7

If the mincemeat is not very lean, you can put it to the bowl on paper towel to get the extra fat come out. If you are ok with what you have, just omit this step.

Step 8

Grate cheese on a small grater.

Step 9

Roll in the dough. Put it on a piece of baking paper – it will be easier for us. Put 2/3 grated cheese on the layer of our dough and make it flat. Leave a couple of cm to the right without stuffing to shape the roll.