These are delicious and freeze really well. So easy to make in bulk, and then they can be reheated for 8 minutes in a steam combi oven and feel like they were just freshly made
METHOD
- Mix all filling ingredients together.
- Place all dough ingredients in bowl and mix.
- Knead until dough is stretchy and smooth.(about 6-8 minutes)
- Allow to rise for approximately 40 minutes. Use your oven’s Dough Proving mode if available.
- Divide dough into 12-16 equal pieces.
- Flatten each round and place a small spoonful of filling in centre.
- Pull up edges and encase filling in dough to form ball. Be careful dough is fully sealed.
- Repeat process with remaining dough.
- Place on solid tray lined with baking paper. Brush each ball with milk or cream and sprinkle with salt.
- Allow Balls to rest for at least 20 minutes.
- Set Oven to Hot Air/Circulaire+ Steam 25% humidity (Steam Combi level 1 in Asko)180C and allow to preheat
- When oven is up to temperature, cook for 20 minutes or until balls are slightly golden brown and slightly crisp to touch on top.
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Ingredients
Dough
500gms High grade or “00”flour
1tspn salt
2 tspn instant dry yeast
1T Olive Oil
350 mls warm water
Filling
4-5 rashers of bacon, chopped and cooked.
8 -10 pieces of pepperoni salami, chopped ( or a 2 inch piece of a whole salami- chopped)
half an onion finely chopped
2T tomato paste
2T ready made pesto
1/2 cup grated cheese
