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Preparation: 2-3 Hr | Chilling: 1-2 Hr | Baking: 20 Min | Serves 6-8
Makes about 16 Pinwheels
Ingredients
Dough
5ml (1t) active dry yeast
60ml (.c) milk
375g (3c) all-purpose flour
2ml (1⁄3t) salt
200g butter, chilled and cut
in small cubes
2 eggs, beaten
Tomato sauce
410g (1 can) diced tomatoes
115g (1 can) tomato paste
10ml (2t) sugar
2,5ml (.t) each dried
oregano, garlic salt and
dried basil
To finish
100g mozzarella cheese,
grated
80g pulled pork
1 small egg, beaten
Method
Dough
- Dissolve the yeast in the milk. In a large bowl, whisk the flour and salt. Add the butter and, using a fork or a pastry cutter, cut the butter until the pieces are no bigger than peas.
- Add the dissolved yeast and the eggs into the flour mixture. Knead until all the flour is incorporated. Cover with clingfilm and refrigerate for about 1-2 hours to let the yeast develop.
Tomato sauce
- Combine all the sauce ingredients in a food processor and blend well.
- To finish Preheat the oven to 180°C. On a floured surface, divide the dough into two. Roll each piece into a 40x25cm rectangle.
- Spread the tomato sauce, half of the mozzarella cheese and all the pork on both pieces of dough. Roll up the dough and cut into 2,5cm slices.
- Put the pinwheels on baking sheets lined with baking paper. Brush with the beaten egg and sprinkle the rest of the mozzarella cheese over.
- Bake for 20 minutes or until golden brown.
