These are certainly not boring sandwiches.
If you love simple Indian-inspired flavours then these tasty rolls are ideal. Filled with curried beef, the quick bread dough includes onion and coriander for extra flavour.
I think these are perfect for a weekend lunch or as snacks whilst watching your favourite sport. The recipe makes 10 rolls which are easy to hold and also great for dipping in sweet chilli or hot sauce – yum 🙂
As these are a quick-mix bread they are best eaten warm from the oven.
Ingredients – makes 10 small rolls:
- 1/2 tbsp olive oil
- 250g/9 oz low fat beef mince (ground beef)
- 2 garlic cloves, crushed
- 2 tbsp mild curry powder
- 1/3 cup water
- 2 and 1/2 cups self-raising flour
- 1 medium onion, finely diced
- 1 tbsp finely chopped fresh coriander (cilantro)
- 1/2 cup light sour cream
- 1/2 cup milk, plus a little extra for glazing
- Put the oil in a small pan over a medium heat. Add the beef mince then stir until browned.
- Add the garlic and curry powder then stir. Cook for a minute until fragrant then add the water.
- Cook the beef mince for about 5-8 minutes over a medium-low heat until the water has been absorbed. Remove from the heat and set aside to cool.
- To make the bread dough, put the flour, diced onion and coriander into a large bowl and stir to mix. Add the sour cream and milk then use a flat-bladed knife to form into a dough. If the dough is a little wet then add a sprinkle of flour, or add a drop more milk if you need it to bring the dough together. Do not over-knead the dough or the bread will be tough.
- Divide the dough into 10 portions. Flatten each dough portion into a round disc.
- Take a spoonful of the beef mixture and put it into the centre of one of the dough discs then form the dough around the beef to enclose it. Make it a nice roll shape. Place the roll onto a non-stick baking tray and repeat for the other 9 rolls.
- Heat your oven to 200C/180C fan forced/390F.
- Glaze the rolls with a little milk.
- Bake for about 20 minutes until golden brown.
- Remove from the oven and leave to cool for 5-10 minutes before serving.