Ingredients:
2 cups self-raising flour
30g butter
1/2 cup milk or buttermilk
1/2 cup water
1 cup leftover bolognaise sauce
3/4 cup grated mozzarella cheese
2 tbsps chopped parsley
1 egg, beaten
salad, tomato sauce, to serve
Procedure:
1. Preheat oven to hot 200C. Line 2 oven trays with baking paper.
2. Sift flour into a large bowl. Add butter. Using fingertips, rub in lightly until mixture is combined.
3. Make a well in the center of flour mixture. Pour combined milk and water in all at once. Using a palette knife, quickly mix to a soft, sticky dough. Turn onto a floured surface and knead lightly.
4. Break dough into 8 equal size pieces. On a floured surface, press or roll out into rounds about 0.5cm thick.
5. Place equal amounts of bolognaise on one half of rounds. Sprinkle with cheese and parsley. Fold over dough, pressing edges to seal. Place on trays. Brush with egg. Bake for 10-12 minutes. Serve with salad and sauce.
Servings: 4
Preparation: 20 minutes
Cooking: 12 minutes
Tip:
For bolognaise, heat 1 tbsp olive oil in a frying pan. Saute 1 chopped onion and 1 crushed garlic clove on high. Add 500g minced steak and brown well. Add 100g chopped mushrooms, 2 tbsps tomato paste and cook, stirring, for 1 minute. Blend in 400g can diced tomatoes, 1/2 cup red wine. Season to taste. Simmer for 15-20 minutes. Stir in chopped parsley.