Mince Pinwheel

As you’re looking through this recipe, you might wonder how I’m calling my squares a pinwheels.  Wheels are circles.  I know that.  I skipped a step while making this, and did not think it was really necessary wrap the cloth tightly around the roll or to secure the ends with a tie.  I suffered the consequences.  Well, not really suffered.  I wasn’t serving Chef Ramsay or anybody else “special.”  “Just” my brother, who worries more about taste than presentation.  But lesson learned, because I personally would have liked circles more.

If you’re not using leftover mince meat curry or kebabs, just braise some meat with seasoning and toss it in as filling.

5 oz Pasta dough
8 oz Kheema Curry
1/4 bell pepper, diced
1 egg, beaten
Muslin clothOn a lightly floured surfaced, roll out dough into a 1/8 inch thin rectangle.

Pour some of beaten egg onto the rolled out dough, and spread it evenly across.  Next, sprinkle the mince meat and bell peppers on the dough, leaving a 1 inch margin along the sides.

Roll into a tight pinwheel.  Twist the sides like a candy wrapper, to seal.

Place pinwheel onto the muslin cloth, and roll the cloth around it twice. Secure the end, tying tightly with a piece of string. Bring water to a boil, and then place the muslin wrapped pinwheel in the water, letting it simmer for 40 minutes.

Remove from the water and let cool for about 10 minutes.  Using a serrated knife, slice pinwheel about 1/4 inch thick.

Serve with a drizzle of marinara sauce and white sauce, or proceed to the next step.

Preheat the oven to 300F.  Place pinwheels in a casserole dish, top with white sauce, and bake for about 20 minutes.

Serve warm, and enjoy!

*I only used half of the dough since there are only 2 of us to eat, and I still had a little bit leftover in the end.
**Baking is not necessary and can be omitted.  The sauce penetrates and makes for a more moist dish, which is what I personally enjoy more.


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