I remember a time in high school when my friends and I tricked the security guard into letting us go out for lunch (there was a period in high school when administration became super strict about who could go outside the gates during lunch time). We went to Arapaima (a local bakery) and bought the most delicious pinwheels for about GUY $60.00, (less than US $.50). They were meaty and pretty satisfying. Well on our way back to school we notices that the Headmistress was at the gate and we were definitely in trouble. These pinwheels took me right back to that day. They are meaty, cheesy and oh so delicious. It does take a bit of time to make the dough, but everything else after that is pretty simple. I forgot to glaze my dough with egg whites before baking (this helps it to have an even golden color), but none the less, it still came out pretty good. You should allow at least 2 hrs when making this recipe (the dough takes about an hour to rise).
First let’s prepare the wet ingredients. I am using rapid rising yeast, so the dough making step is a bit different from traditional dough making. If you are using regular yeast, add your yeast and sugar to a small mixing bowl, then add 1/4 cup warm water. Mix together and let sit until yeast ferments (about 10 mins). Then you will add the other wet ingredients to this, followed by the dry ingredients. If you have rapid rising yeast, follow my steps below to make the dough.
Now for the dry ingredients…
Bringing it together…
Now lets prepare the filling…
Bringing it together…
Let cool and enjoy…
Cheesy Beefy Pinwheels (makes 9 giant pinwheels)
1 cup milk
1/4 cup brown sugar
1/4 cup shortening
1 pkt fast active / rapid rising yeast (about 1 tbsp)
3 cups flour
1 tsp salt
1 egg white
1 lb lean ground (mince) beef
1/2 large onion (finely chopped)
4 cloves garlic (finely chopped)
1 tsp brown sugar
1 tbsp cassareep or soy sauce
1 tsp dried thyme
1 tsp spicy brown mustard
salt and pepper to taste
1 tsp oil
About 4 tbsp ketchup for cooking beef and 9 tbsp for garnish.
1/2 lb shredded cheddar cheese
Warm milk. Add sugar, shortening and egg to warm milk and whisk together. Add wet ingredients to a large mixing bowl, or stand mixer with a dough hook. In a separate mixing bowl sieve flour. Add yeast and salt to flour and mix together. Add dry ingredients 1 cup at a time to wet ingredients and mix together to form a soft dough. Place dough on a floured surface and knead together to form a smooth ball. Grease a large mixing bowl with about 2 tbsp oil. Place dough in greased bowl. Coat dough with oil from bowl. Cover dough and let sit until it doubles in size. For about an hour.
Combine beef, onion, garlic, brown sugar, cassareep or soy sauce, thyme, mustard, and salt and pepper in a large mixing bowl. Mix together and let marinade for about 30 minutes. Add oil to a large skillet on medium heat. When oil is hot add marinaded ground/mince beef. Cook until beef fully cooks, stirring constantly to ensure even cooking (about 10 mins). Add 4 tbsp ketchup. Mixing together, remove from heat and let cool.
Making the pinwheels:
Preheat oven to 375 degrees Fahrenheit
Once dough has doubled in size, remove from bowl. Punch down dough on a floured surface, then using a rolling pin roll dough out to about 1/2 inch thickness. Spread cooked, cooled beef evenly onto dough. Add 3/4 of shredded cheese. Roll dough into a log. Seal ends by pinching them together. Brush log with egg white. Then cut into 1/2 inch pieces. Top with swirls of ketchup, then remaining shredded cheese. Let sit for about 30 minutes, then bake for 20 to 35 minutes at 375 degrees Fahrenheit.
Tips and Ramblings:
1. I got the recipe for the dough from the salara recipe from Caribbean Cuisine by Dr. Betty “K.” I was making Salara one day and realized it was going to be way too much salara for just hubby and I, so I split the dough in half and made pinwheels. I forgot that step when I was making these pinwheels, hence why these pinwheels were so gigantic. You can split your dough in half and make smaller pinwheels if you prefer.
2. Be sure to get the filling all the way to the edge of the dough so that the pinwheels can be really meaty.
3. Ketchup is the secret ingredient in these pinwheels. Similar to how it is the secret ingredient for meatloaf.
4. If you don’t brush the log with egg white, it will still bake and be brown, but the color may be uneven. I completely forgot this step when making my pinwheels.
5. Pinwheels are really fattening. It’s like having a giant cheeseburger. But they are hard to resist. I ate 2 of these bad boys (the two ends) as soon as mine were done.