Mince Mozzarella Mystery

And so we get to another Mince Monday... I wanted to make something different again. My previous Baked Mince Roll was a huge success. This is the same concept, but not as rich as the Baked Mince Roll, because it used the Shortcrust Pastry instead of puff pastry. Plus, this one sprouts some added flavour...

Preparation time: 20min
Cooking time: 40min
Difficulty Level: Medium
Serves: 6

Ingredients

1 1/2 onions, chopped
3tbs smooth apricot jam
2tbs olive oil
500g mince
2tbs red wine vinegar
2t spice for mince
salt & pepper
Shortcrust Pastry
Mayonnaise
160g bacon, strips
80g mozzarella, grated

Method

Preheat the oven to 180degrees C. Melt the butter. Add the onion and fry a little until soft.  

Add the apricot jam and fry until starting to brown. Remove from heat. 

Heat the olive oil in a pan. Add the mince, make sure to loosen the mince well, so as to ensure there is no clumps. Add the red wine vinegar, spice for mince, salt and pepper to taste 

and fry until nicely browned. 

Roll out the pastry to about 3mm thick, in a rectangular form. Spread evenly with mayonnaise. 

Place the strips of bacon next to each other in the middle of the dough, in the breadth of the dough. Spread the onion evenly over the bacon. 

Next the mince. Divide the mince in the middle to form a "trench". Put the mozzarella in the "trench". Pull the sides of the dough up and try to cover the mince sides over the mozzarella. Stick the sides of the dough to the wall with some water. Tidy up the ends with water and make little slits on the top to let air out. 

Whisk the egg with a little water and brush the roll well. 

Bake in the oven until golden brown, about 30 minutes.  

Cut and enjoy!!

Yours in oil and veggies

Risch