1cupall purpose flour (plain flour Australia and UK)
½cuppolenta - coarse or instant
1tablespoonsugar (white sugar)
½teaspoonbaking powder
¼teaspoonsalt
¼cuprice bran oil
⅓ to ½cupwater - cold
Beef & Spinach Filling Ingredients
150gramsground beef (minced beef)
¼smallyellow onion - finely chopped
1clovegarlic - peeled and crushed
½teaspoonground allspice (also called pimento or Jamaican Pepper)
½teaspoonnutmeg - grated
½mediumtomato - chopped
1½tablespoontomato paste
¼cupdry sherry
½longred chili (red chilli in British English) - chopped
300gramsspinach - frozen, microwaved (3 minutes on high) and chopped
1teaspoonsalt - to taste
1teaspoonground black pepper
Instructions
Filling Instructions
Heat a frying pan and cook the mince for about 10 minutes, until crumbly and lightly browned.
Then, add onion, garlic and spices, and cook a little longer until the onion softens. Add tomato, tomato paste, sherry and chilli and cook over high heat until the juices evaporate and the mince is cooked through.
Stir in spinach and add the seasoning.
Dough Instructions
Blend the flour, polenta, sugar, baking powder and salt in a food processor. Add oil and a little of the water/wine gradually until the mixture becomes crumbly.
Take off from the food processor and knead with extra water/wine if needed until the dough comes together. Wrap the rolled dough in cling film and refrigerate for at least an hour before using.
After an hour, take it from the fridge. Dust the bench with a bit of polenta. Turn the dough onto the said bench.
Roll it out to 3-millimetre thick, and cut out 8 to 10 circles, brush egg glaze around the edge of each pastry, place a bit of filling in the centre, and fold the circle in half, crimping the edges with a fork, brush the circle with egg glaze, and bake for about an hour.
Press it into a greased brownie pan. Bake that at about 175 degrees Celsius for about 20 minutes.