Name: Moroccan beef scroll
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Ingredients: 1/4 cup couscous; 1 tablespoon vegetable or olive oil; 1 brown onion, finely chopped; 2 clove garlic, crushed; 1 carrot, peeled, finely grated; 1/4 cup tomato paste; 350 gram beef mince; 1 1/2 tablespoon moroccan seasoning; 1/3 cup finely chopped mint leaves; 8 silverbeet leaves, stalks trimmed; 1 sheet frozen puff pastry, thawed; 1 tablespoon milk; 1/2 cup greek-style natural yoghurt

Ingredients

1/4 cup couscous

1 tablespoon vegetable or olive oil

1 brown onion, finely chopped

2 clove garlic, crushed

1 carrot, peeled, finely grated

1/4 cup tomato paste

350 gram beef mince

1 1/2 tablespoon moroccan seasoning

1/3 cup finely chopped mint leaves

8 silverbeet leaves, stalks trimmed

1 sheet frozen puff pastry, thawed

1 tablespoon milk

1/2 cup greek-style natural yoghurt

Method

1.Preheat oven to 220°C (200°C fan-forced). Grease a baking tray. Place couscous in a heatproof bowl. Stir in ¼ cup boiling water. Cover with plastic food wrap. Set aside for 5 minutes or until liquid is absorbed. Using a fork, fluff and separate grains. Transfer to a large bowl.

2.Heat oil in a frying pan over moderate heat. Add onion and garlic; cook and stir for 5 minutes or until soft. Add carrot; cook and stir for 3 minutes or until soft. Add tomato paste; cook and stir for 1 minute or until combined.

3.Add mince and seasoning; cook, stirring to break up lumps, for 5 minutes or until browned. Remove from heat; stir in ¼ cup of the mint. Set aside to cool. Add mince mixture to couscous; mix well.

4.Meanwhile, cook silverbeet, in batches, in a saucepan of boiling water for 2 minutes or until wilted. Using tongs, transfer to a colander. Refresh under cold water. Drain. Transfer to a plate lined with paper towels; pat dry.

5.Place pastry on clean work surface. Arrange silverbeet over pastry, leaving a 1cm border. Spread mince mixture over silverbeet. Roll up to form a log.

6.Transfer log, seam-side down, to prepared tray. Brush top with milk. Bake for 20-25 minutes or until golden and puffed. Remove from oven. Stand for 5 minutes.

7.Whisk remaining mint and yoghurt in a bowl. Cut log into 4 equal pieces. Serve with minted yogurt.

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Ingredients

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