Quick mince rolls with oil pastry

PASTRY 980g cake flour 45ml baking powder 5ml salt 315ml sunflower oil 350ml water

FILLING 60ml olive oil 1 large onion, peeled and chopped 1kg mince 4 medium-sized potatoes, peeled and cubed 250ml vegetable stock 125ml chutney 45ml Worcestershire sauce pinch of ground cloves 2.5ml nutmeg salt and pepper to taste METHOD 1. Make the pastry: Sift the cake flour, baking powder and salt together.

Place the sifted mixture in a large plastic bag and add the oil.

Squeeze the air out of the bag and close it with a clothes peg. Rub the bag very well so that the oil spreads evenly through the flour.

2. Open the bag and add the water – close the bag again and repeat the rubbing process.

Press the dough together in the bag.

Refrigerate for one hour.

3. Make the filling: preheat the pan and pour in olive oil.

Fry the onions for 5 minutes. Add the mince and fry until cooked.

Add the rest of the ingredients and cook until the potatoes are soft. Mash the potatoes and season with salt and pepper.

4. Spread the mixture on a greased baking tray and leave to cool to room temperature. Spoon the mixture into the piping bag without a nozzle. Refrigerate until needed.

5. Remove the chilled dough from the plastic bag and roll out until about 5mm thick.

Cut the dough into strips of 8cm wide. Pipe the cooled mince mixture down the length of the strips of dough.

Brush the edges of the dough with water and roll dough over the mince to form one long sausage-shaped roll. Slice the roll into lengths of your choice.

6. Place the rolls on a baking tray and chill for 1 hour in the freezer.

7. Preheat the oven to 210°C and grease a baking tray.

8. Bake the rolls for 20-25 minutes.

Recipe: Boerekos with a Twist by Annelien Pienaar