- 1 tablespoon olive oil
- 100g/4oz minced beef
- 2 tablespoons pine nuts
- 1 onion, chopped
- 1 tablespoon chopped fresh coriander leaves
- 1 teaspoon ground cumin
- 1 tablespoon tomato purée
- 8 preserved vine leaves
- salt and freshly ground black pepper
For the tomato sauce:
- 150ml/5fl oz passata
- 150ml/5fl oz beef stock
- 2 teaspoons caster sugar
To make the filling, heat the oil in a pan over a medium heat. Add the minced beef, pine nuts and onion. Cook, stirring, for 5 minutes until the meat has browned and sealed.
Stir in the fresh coriander, cumin and tomato purée. Cook for a further 3 minutes, then season well with salt and pepper. Remove from the heat and set aside.
Rinse the vine leaves, and lay them shiny side down on a work surface. Put some of the filling in the centre of each leaf, and fold the stalk end over the filling. Roll up each parcel towards the tip of the leaf, and put in a lightly greased flameproof casserole dish, seam side down.
To make the tomato sauce, mix together the passata, stock and sugar, and pour over the vine leaves, making sure that each one is covered. Cover the casserole, and cook over a medium heat for a few minutes. Reduce the heat, and cook gently for a further 30 minutes. Serve hot.