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Bolognaise Pinwheel

Ingredients
>>2 sheets PAMPAS Puff Pastry, thawed
>>500g thick cooked bolognaise sauce (recipe below)
>>100g / 3 & 1/3 cups baby spinach leaves
>>50g / 1/2 cup parmesan cheese, grated
>>1 tbsp milk for glazing (see Handy Hints)
Method1.Place pastry sheets on baking paper. Spread half the Bolognaise sauce over each pastry sheet, leaving a 2cm border at the top.
2.Layer half the spinach and cheese over the Bolognaise on each pastry sheet.
3.Using the baking paper to assist, roll up each sheet like a Swiss Roll. Glaze with milk.
4.Place the rolls on a lightly greased oven tray, bake in pre-heated oven (220◦C conventional) for 20 minutes or until golden.* Longer when making and cooling the Bolognaise sauce

Bolognaise Sauce: Heat 1 tablespoon oil in a frying pan, add 1 chopped brown onion (approximately 130g/1 cup) and 1 clove crushed garlic, cook 1 minute. Add 500g lean minced beef, stir-fry until meat changes colour. Add 4 tablespoons tomato paste, 1 teaspoon Italian herbs and cook for 10 minutes.

TIPS
Make a double quantity of Bolognaise sauce and freeze half for use in another recipe. For a fast and tasty lasagne use prepared Bolognaise sauce and grilled vegetables from the delicatessen

Variation
To make individual serves as shown in the photograph, cut each pastry sheet into 4 before baking. Divide vegetables, sauce and cheese into 4 and assemble as described above