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Ingredientes
- 500 gm Extra-lean chopped beef, (1lb)
- 1 lrg Onion, minced
- 1 tsp Chilli pwdr, (1 to 2)
- 1 tsp Cumin
- 1 x 397 gram can tomatoes, (14oz)
- 1 x 208 gram can kidney beans, liquid removed (7oz)
- 150 ml Beef stock, (1/4 pint) Salt and pepper
- 125 gm Self-raising wholemeal flour, (4oz)
- 1 tsp Baking pwdr
- 1 tsp Dry mixed herbs
- 25 gm Half-fat spread, (1oz)
- 150 ml Skimmed lowfat milk, about (1/4 pint)
Direcciones
- In a large saucepan, brown the mince without added fat for a few min. Add in the onion, chilli pwdr, cumin and seasoning and cook for a further 3-4 min, stirring frequently. Stir in the tomatoes, kidney beans and stock. Bring to the boil, cover and simmer for 15-20 min.
- Preheat the oven to Gas Mark 6/200 C/400 F.
- Sift together the flour and baking pwdr, retaining the bran. Stir in the mixed herbs. Rub in the half-fat spread and add in sufficient lowfat milk to create a soft dough. Roll the scone mix 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 mix in a large ovenproof dish. Place the scones overlapping around the edge and brush with the remaining lowfat milk. Bake for 10-15 min till golden. Serve with fresh vegetables in season.
