Mince Beef Roly-poly

Prep Time: 0:15
Cook Time: 0:45
Serves: 4

Ingredients / Shopping List

300g lean beef mince

2 large onions

50g chorizo

Tsp sea salt

Freshly ground black pepper

Fresh herbs – thyme, parsley basil

I clove garlic

Prep to Cook:    2 sheets about A4 Foil/ or baking parchment, pastry brush, frying pan, wooden spoon, teaspoon, rolling pin, baking tray,

Oven 190ºC or Gas Mark 5

Prep:    Place mince on the baking parchment and cover with a second sheet.

Roll gently with rolling pin until you have an oblong layer of mince

Peel the onions and garlic clove then slice thinly and fry off in oil until nicely golden

Slice and dice the portion of chorizio and sprinkle over the oblong of mince

Add the fried onions and a layer of roughly chopped mixed herbs

Season well with sea salt and freshly ground black pepper

Take the long edge of the paper or foil and carefully roll the edge of the minced beef

Using the paper or foil to support the meat, roll it up just like a swiss roll

Slice the roll gently onto a greased piece of foil in a cooking tray

Drizzle the roll with cooking oil and make a tent over it with another piece of foil

Cook at 190ºC or Gas Mark 5 for 45 minutes

Check it out!

Mince roll is easy and useful when you want a change but need to keep the price sensible.  Slice it up and serve in warmed buns with a giant rocket salad. 

Adding flavour from the chorizio and the herbs helps to make the low fat minced beef, which is rich in protein and iron taste extra special. 

Recipe Science

Cooks Know How:  Handling fresh meat is not always what beginner cooks like to do.  This recipe makes it likely that you will not touch the meat, only the paper or foil wrap.  It is a way of using mince that creates an interesting ‘sausage’ shape.  It can be served hot with ketchups or a gravy or cold in thin slices.  Raw meat such as mince could contain bacteria and therefore working practices must be hygienic. This method avoids the use of a chopping board for meat and keeps it separate throughout the preparation period.  Frying off the onions reduces the water in them and provides a rich flavour and browned colour inside the roll.  Cook it thoroughly and allow it to cool slightly before trying to slice it.