Pork, apricot & pistachio pies
Individual puff pastry savoury pies best enjoyed alfresco. The filling has contrasting flavours and textures- serve with your favourite pickle
Stuffed tear-and-share rolls
- Preparation and cooking time
- Prep:
- Cook:
- plus rising and proving
- More effort
- Makes 12 small rolls
Skip to ingredients
- 500g pack breadmix (we used ciabatta)
- 145g tub fresh pesto
- 100g cooked artichokein olive oil, drained and chopped (reserve a little of the oil)
- 3 roasted peppers(from a jar), drained and chopped
- 250g ball mozzarellachopped
- handful basiltorn
Nutrition: per roll
- kcal226
- fat12g
- saturates3g
- carbs20g
- sugars1g
- fibre1g
- protein11g
- salt1g
Method
step 1
Make up the bread dough following pack instructions, adding 1 tbsp of pesto instead of the oil suggested on the pack. Leave the dough to rise until doubled in size.
step 2
Brush a 23cm springform tin with some of the oil from the artic and set aside 2 tbsp pesto and 1 tbsp chopped peppers for the filling. Mix the remaining ingredients together in a bowl.
step 3
Divide the dough into 12 equal pieces, using scales to be exact. Roll each piece into a ball, then roll out to form a disc with a rolling pin. Divide the pesto-veg filling between the 12 pieces of dough, then shape back into balls by pinching the edges together and rolling until smooth. Arrange the dough balls, seam-side down, in the cake tin. Cover with a piece of oiled cling film and leave to prove until doubled in size. 4 Heat oven to 180C/160C fan/gas 4.
step 4
Remove the cling film. Brush the rolls with the remaining pesto and scatter over the rest of the peppers. Bake for 50 mins until golden and cooked through. Cool in the tin for 10 mins, then cool completely on a wire rack before transferring the deli rolls to your picnic basket.
