I found this recipe whilst scrounging around for something else on the weekend. I had printed it from the internet so I don't know the source, but what I do know is that it was easy to make (even with the dough preparation) and my family loved them. I served them as a meal with mash and vegies but they would be perfect on their own for lunches.
300 grams low fat beef mince
1 x 400g tin of diced tomatoes
1 x teaspoon crushed garlic
1 x tablespoon olive oil
1 x brown onion finely chopped
1 x tablespoon of tomato paste
2 x tablespoons of worcestershire sauce
1/2 cup beef stock
2 cups self raising flour
1 teaspoon white sugar
50g of butter
3/4 cup of skim milk
2 x tablespoons parmesan cheese
1 cup grated low fat cheddar cheese
Heat the oil in a frypan, and cook the onion and garlic until soft. Add the mince and cook until it is browned. Add the tomato paste, worcestershire sauce, tomatoes and stock, then let it simmer for about half an hour or until it reduces and thickens. Remove from heat and let it cool. Preheat oven to 180 degrees.
Sir the flour and sugar together in a mixing bowl and then rub in the butter until you have a crumbly mixture. Add the milk and mix until you have a sticky dough.
Place on a floured surface and knead until smooth, then roll out to a 40cm x 30cm rectangle.
Spread the mince mixture over the dough and sprinkle the cheddar cheese on top.
Roll up the dough from the long end and then cut into twelve scrolls approximately 5cm thick. Sprinkle the parmesan cheese on top.
Then place the scrolls on a lined and greased baking tray and bake for 30 minutes or until golden. The pastry cooks all the way through and is wonderfully crisp throughout the scroll. A dinner winner for sure!