Mexican Pizza Twists - School Food Matters

Ingredients

• Ingredient
• Amount
• Self-raising flour
• 2 cups
• Margarine, chopped
• 30 grams
• Reduced fat milk
• ½ cup
• Water
• Refried beans
• Tomato passata
• Reduced fat cheddar cheese, grated
• 1 cup
• Chopped parsley
• 1 tablespoon
• Preheat oven to 200°C and line two baking trays with baking paper.
• Sift the flour into a bowl, add the chopped butter and gently rub into the flour using your fingertips until the mixture resembles breadcrumbs.
• Make a well in the centre of the flour mix and add the combined water and milk.
• Using a butter knife, mix quickly to a soft sticky dough.
• Turn out onto a floured surface and knead lightly.
• Divide the dough into 10 even sized pieces and press or roll into rounds, 10-12 cms in diameter.
• In a small bowl combine the refried beans and passata, mix well.
• Spread the mixture over the dough rounds, leaving a gap at the outer edge. Sprinkle with cheese and parsley.
• Roll the dough round up into a cylinder shape, then twist a few times before placing onto the prepared trays. Brush lightly with some milk. Sprinkle cheese on top of each twist.
• Place in the oven and bake for 10-15 minutes or until light and golden.
• Place in a paper bag, then into the pie warmer until ready to serve.