Ingredients
Dough
- 300 g water
- 2 teaspoons dried yeast (1 sachet)
- 20 g olive oil
- 1 teaspoon salt
- 520 g baker's flour
Filling
- 4 sprigs parsley, leaves only
- 30 g olive oil
- 1 red onion (quartered)
- 1 red capsicum (de-seeded and quartered)
- 200 g lamb (or beef) mince
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon Ground Coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cinnamon
- 1 pinch cayenne pepper to taste
- 15 g currants
- 4 tablespoons tomato paste
To Serve
- plain yoghurt
Equipment
- 1 baking tray or springform cake tin, greased and lined with greaseproof paper
- 1 Rolling pin
Accessories you need
-
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Add water and yeast to bowl. Warm 2 minutes / 37degC / speed 1.
Add oil, flour and salt. Combine 5 seconds / speed 5.
Knead 1 minute /
"Dough mode" Transfer dough to ThermoMat to prove for 30 minutes.
Clean and dry bowl.
Chop parsley 3 seconds / speed 7. Set aside.
Chop onion and capsicum 3 seconds / speed 5.
Add olive oil. Insert simmer basket with mince inside basket. Saute 6 minutes / 100degC /
"Gentle stir setting" Using spatula, break up mince loosely, then empty mince into bowl (with sauteed onion and capsicum). Saute 5 minutes / 100degC /
"Counter-clockwise operation" / "Gentle stir setting" / MC off.Add spices and cook 3 minutes / 80degC /
"Counter-clockwise operation" / "Gentle stir setting" / MC off.Using simmer basket, strain liquid out of bowl.
Add currants and reserved parsley. Stir 10 seconds /
"Counter-clockwise operation" / "Gentle stir setting" / MC off.Set aside to cool.
Knock down dough, then roll into rectangle using greaseproof paper.
Spread tomato paste thinly across dough, leaving 2cm clear along long edge.
Spread mince mixture on top of tomato paste.
Using spatula, slice into 2-3cm strips. Roll each strip into a scroll.
Place flat on prepared baking tray (or in springform cake tin), cover with tea towel and leave to prove again for 30 minutes.
Place in cold oven, and bake at 200degC for 30 minutes.
Serve warm with yoghurt drizzled across the top.
Dough
Filling
Making scrolls
Serving
Tip
Use lamb or beef mince.
Optional: Chop rocket and scatter across the top of the scrolls (with yoghurt) to serve
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
mrsbeecroft: Woo hoo!
Hubby loved these in the lunch box.
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