Combining the flavour of a taco with the crunch of buttery pastry, these tasty morsels are a great party snack.
Ingredients
For the taco pinwheels
- 250g beef mince
- 2 cloves garlic — crushed
- 1 tablespoon chilli powder
- ½ teaspoon garlic salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground cumin
- ½ teaspoon onion powder
- ¼ teaspoon dried oregano
- ¼ teaspoon paprika
- 400g can tomatoes with chilli — drained
- 350g roll flaky pastry
- 1 cup grated cheese, plus extra for the top
Method
For the taco pinwheels
- Preheat the oven to 200°C (180°C fan bake). Line a baking tray with baking paper.
- Heat a large pan over a medium-high heat and fry the beef mince, breaking it up with the back of a spoon.
- Add all the remaining ingredients except the pastry and cheese and stir to combine.
- Unroll the pastry and press it out to form a large rectangle.
- Spread the mince mixture evenly all over the pastry then sprinkle with the grated cheese.
- Starting at the long edge, roll up the pastry very tightly.
- Cut the roll into 12 slices, each about 2cm thick.
- Arrange scrolls in a single layer on the prepared tray and sprinkle with the extra cheese.
- Bake for 18–20 minutes or until golden brown.