| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Sainsbury’s, Sainsbury8 | 4 | servings | |
INGREDIENTS
| 500 | g | Extra-lean minced beef; (1lb) |
| 1 | lg | Onion; chopped |
| 1 | ts | Chilli powder; (1 to 2) |
| 1 | ts | Cumin |
| 1 | 397 gram can tomatoes; (14oz) | |
| 1 | 208 gram can kidney beans; drained (7oz) | |
| 150 | ml | Beef stock; (1/4 pint) |
| Salt and pepper | ||
| 125 | g | Self-raising wholemeal flour; (4oz) |
| 1 | ts | Baking powder |
| 1 | ts | Dried mixed herbs |
| 25 | g | Half-fat spread; (1oz) |
| 150 | ml | Skimmed milk; about (1/4 pint) |
INSTRUCTIONS
GENERAL FOR THE SCONE TOPPING In a large saucepan, brown the mince without added fat for a few minutes. Add the onion, chilli powder, cumin and seasoning and cook for a further 3-4 minutes, stirring frequently. Stir in the tomatoes, kidney beans and stock. Bring to the boil, cover and simmer for 15-20 minutes. Preheat the oven to Gas Mark 6/200 C/400 F. Sift together the flour and baking powder, retaining the bran. Stir in the mixed herbs. Rub in the half-fat spread and add enough milk to form a soft dough. Roll the scone mixture out on a lightly floured surface to approximately 1cm (1/2 inch) thickness. Using a 5cm (2-inch) cutter, make 12-16 scone rounds. Place the chilli mixture in a large ovenproof dish. Place the scones overlapping around the edge and brush with the remaining milk. Bake for 10-15 minutes until golden brown. Serve with fresh vegetables in season. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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