(Some pics in this portfolio - about 12 photo's down.)
I vary the filling every time I make this - today I spread the dough with Pateole, a mushroom pate, covered that with pesto and added chunks of Fry's polony and Linda McCartney sausages plus slices of fried field mushroom. I sprinkled the whole lot with some nutritional yeast.
The dough was made with bouillon powder, half a teaspoon of curry powder, a teaspoon of dried herbs and half a jar of sun-dried tomatoes, chopped small. All this was added along with the flour. Plus I added 25g oil (from the s-d-tomatoes) after the liquid went in.
2. Have a little water to hand to add if necessary, remember, it is better for your dough to be wetter (slack) rather than drier (tight). Begin to mix by stirring the ingredients together with a knife, cutting through the dough as it forms. When it gets too stiff for the knife, use your hand to squeeze the mixture together. As it forms into a solid mass, keep turning it over and pressing it down to pick up the flour at the bottom of the bowl – but make sure it stays soft. Don’t be afraid to add more water to keep it soft! When all the flour has been mixed in, wipe the bowl around with the dough, turn it out onto the worktop and begin to knead.
3. Knead by flattening the dough out, folding it over and flattening it again. If the dough is too sticky, instead of putting extra flour on your worktop, place some in the bowl, put the dough back in and turn it round to coat it all over. That way you keep the flour under control and you won’t be tempted to add too much. Knead until the dough becomes smooth – and then stop before you get fed up!
7. Bake at 200C, 400F or gas mark 6 for between 20-25 minutes. If they are beginning to colour too fast, cover with baking parchment or foil and move to the coolest part of the oven. To check they are done, look for some colour underneath.
I vary the filling every time I make this - today I spread the dough with Pateole, a mushroom pate, covered that with pesto and added chunks of Fry's polony and Linda McCartney sausages plus slices of fried field mushroom. I sprinkled the whole lot with some nutritional yeast.
The dough was made with bouillon powder, half a teaspoon of curry powder, a teaspoon of dried herbs and half a jar of sun-dried tomatoes, chopped small. All this was added along with the flour. Plus I added 25g oil (from the s-d-tomatoes) after the liquid went in.
Ingredients (Makes two):
400g (or 2 mugs) strong white flour
1/2 tsp salt
1 rounded dessertspoon fresh yeast
250ml (or 2/3rds of a mug) lukewarm water
Two dessertspoons olive oil (optional)
Filling:
2 medium tomatoes or 8 mushrooms or a combination of these, cut into chunks
1 or 2 chopped vegan sausage
Chunks of vegan cheese - Violife pizza cheese works well
2/3 dessertspoons nutritional yeast, sprinkled over the filling
Black pepper
Chunks of vegan cheese - Violife pizza cheese works well
2/3 dessertspoons nutritional yeast, sprinkled over the filling
Black pepper
Method:
1. Measure the water and stir in the fresh yeast. Place the flour and salt into a mixing bowl, pour in the yeast liquid, then add the olive oil if using.2. Have a little water to hand to add if necessary, remember, it is better for your dough to be wetter (slack) rather than drier (tight). Begin to mix by stirring the ingredients together with a knife, cutting through the dough as it forms. When it gets too stiff for the knife, use your hand to squeeze the mixture together. As it forms into a solid mass, keep turning it over and pressing it down to pick up the flour at the bottom of the bowl – but make sure it stays soft. Don’t be afraid to add more water to keep it soft! When all the flour has been mixed in, wipe the bowl around with the dough, turn it out onto the worktop and begin to knead.
3. Knead by flattening the dough out, folding it over and flattening it again. If the dough is too sticky, instead of putting extra flour on your worktop, place some in the bowl, put the dough back in and turn it round to coat it all over. That way you keep the flour under control and you won’t be tempted to add too much. Knead until the dough becomes smooth – and then stop before you get fed up!
4. Divide the dough into two pieces and form them into cob shapes. Then, using flour to stop the dough sticking, roll them both out into a rectangle, roughly 30cm by 20cm. Work with each one, alternately. Spread the mushrooms/tomatoes and sausage across the dough, leaving a border at the top and bottom, then sprinkle the nutritional yeast over the filling. Finish with black pepper.
5. Roll up the dough towards you, as if making a Swiss roll, bring it to rest on the seam and squeeze the dough gently around the filling. Push any filling that’s fallen out back inside, then tuck the ends over to stop the cheese leaking out.
6. Place on a prepared baking sheet and leave to prove until they’ve risen appreciably.
7. Bake at 200C, 400F or gas mark 6 for between 20-25 minutes. If they are beginning to colour too fast, cover with baking parchment or foil and move to the coolest part of the oven. To check they are done, look for some colour underneath.
Variations:
Curried onions and vegan cheese. Fry some onions with curry powder. Spread across the base then add the cheese on top.
Roasted peppers, mushrooms, courgettes, onions and vegan cheese.
(Note: This is a version of a recipe I first saw Antonio Carluccio demonstrate on TV more than a dozen years ago. )
