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This recipe was uploaded by Allora Andiamo
This recipe also works well with meat substitutes (Quorn mince, soy mince etc).
2. Place all of the ingredients in a large bowl (or food processor with kneading attachment) and knead for approx. 10 mins. Sprinkle with a little extra flour if it's too sticky. The dough should be quite soft so don't be tempted to add too much extra flour whilst kneading.
3. Place the dough in an oiled bowl and cover with a sheet of oiled clingfilm. Allow to rise in a warm place for at least one hour (it should more than double in size).
4. While the dough is rising prepare the filling. Add a small drizzle of olive oil to a large frying pan.
5. Fry the onions, garlic and chilli over a low heat till soft.
6. Add the minced meat and fry till meat is cooked (it doesn't have to brown).
7. Sprinkle in the spices and parsley and fry for another minute or so.
8. Add the tomato puree and continue frying for another couple of minutes.
9. Pour the mixture onto a large plate and allow to cool down.
10. Once the dough has finished rising, punch down and knead gently for a minute or two then divide the mixture into 20 balls.
11. Roll each ball out into a disc shape (approx. 3mm thick). Place the disc on your hand and fill with approx 1 heaped tbsp of the filling.
12. Draw the dough around the filling making sure that the filling is comletely encased in the dough.
13. Place seam side down on a baking parchment lined baking tray.
14. Once you've finished shaping all the rolls brush them with the glaze and sprinkle with the black cummin seeds.
15. Allow to rest for approx 15 mins. In the meantime heat the oven to approx. 170C (fan assisted).
16. Bake the rolls for approx. 15 mins, till nice and golden.
17. Serve warm.