Bolognaise pin wheel

1. Dry fry the mince then drain any excess fat.
2. Then add the onions and cook until tender then fold through the tomato sauce, basil and garlic puree and cook for 10 minutes then allow to cool.
3. Roll at the dough thinly into a rectangle shape, evenly spread over the bolognaise mix and roll into a cylindrical shape.
4. Slice into 1 inch thick rounds and arrange on a greased baking tray making sure the edged touch.
5. Prove in a hot plate for 15 minutes.
6. Bake @ 180°c for 15 - 20 minutes until the base is fully cooked then serve.

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