Cannelloni

Ingredients:

• 8oz cannelloni (8 pieces)
• 10oz cooked minced beef
• 1½ oz fresh white breadcrumbs
• 2oz grated Parmesan cheese
• 1 beaten egg
• pinch ground nutmeg
• a little gravy from the minced beef
• pinch of salt and black pepper to taste
• 1oz butter
• ¼ pint water

Preparation:

Cook the cannelloni in boiling water for 8 – 10 minutes. Drain thoroughly. When cooled slightly, split each one lengthways and open out. Alternatively, use instant cannelloni, which does not need cooking, and simply fill with a spoon or piping bag fitted with a large plain nozzle. To make the stuffing, combine the minced beef, breadcrumbs, half the cheese, egg and nutmeg together. Bind with a little gravy, then season to taste. Divide the mixture into 8 and place in the cannelloni shells. Roll up like sausages. Place in a row in a shallow, buttered ovenproof dish. Dot with butter, then sprinkle with the rest of the cheese. Pour the water into the dish then re-heat in the centre of a moderate oven (350ºF, 180ºC, Gas mark 4) for 25 – 30 – minutes. Recipe courtesy of our sister charity the Welsh KPA