Devondale

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Mini Calzones with Lamb

With lamb and Devondale Shredded Mozzarella

SHOPPING

DOUGH

  • 300g Plain flour
  • 2 tsp Yeast
  • 1 tsp White sugar
  • 1 tsp Salt
  • 2 tbs Olive oil
  • 200ml Warm water

LAMB FILLING

  • 1 Onion, diced
  • 2 Garlic cloves, crushed
  • 1 tsp Cinnamon
  • 1 tsp Cumin
  • 2 tsp Sweet paprika
  • 1 tsp Salt
  • 100g Pine nuts
  • 100g Currants
  • 3 tbs Tomato paste
  • 300g Lamb mince
  • 200g Devondale Shredded Mozzarella

Method

DOUGH

  1. Preheat oven to 210°C and line a baking tray with baking paper.
  2. Sift flour into the bowl of a stand mixer then add yeast, sugar, salt and mix.
  3. Add oil and water and mix for approximately 5 minutes until the dough is soft and elastic.
  4. Cover bowl with cling film and allow dough to prove in a warm place until it has doubled in size.
    NOTE – If you do not have a stand mixer, knead all ingredients in step 2 until soft and elastic.
  5. Turn out the proved dough onto a lightly floured surface. Pat lightly into a 2cm disc.
  6. Cut into 8 equal portions. Roll each piece out to approx. 10cm (diameter) round.


LAMB CALZONE

  1. Fry onion and garlic with spices over a medium heat until soft and fragrant.
  2. Add pine nuts, currants, tomato paste and fry for a further 1-2 minutes.
  3. Place cooked mixture into a bowl with raw mince, season with salt and mix well.
  4. Place 2 tbs of the mixture evenly over one side of each calzone dough round.
  5. Sprinkle generously with Devondale Shredded Mozzarella.
  6. Fold over and crimp edges to seal.
  7. Cook on baking paper until pastry is golden – approx 20 minutes.