Chard , Red Pepper and Fresh Cheese Baked Rolls

Chard and Pepper Stuffed Rolls

Lots of swiss chard in the vegebox and I was thinking about making a chard tart , I had made double shortcrust pastry for the Peach and Cardamom Tart yesterday and had even taken some cheese out of the freezer a delicious sharp fresh cheese a little like Wensleydale

Fresh Cheese

All set for a quick preparation I realised I didn’t have any eggs so these baked filled rolls were an inspiration a day working from home means Health and Safety required breaks from computer screens can be used for kneading bread and these filled rolls will provide lunch up in London tommorrow I also suspect would work well for taking walking have had some diastrous
experiences recently with disintegrating filled wraps and pitta breads

I wasn’t sure it would work but they came delicious hot or cold I know because I have already had two today one
for lunch straight from the oven and one in hand as I write this post.
The dough recipe comes from a previous recipe for Provencal Rolls

I will definitely be trying some other fillings perhaps ratatouille or chilli.

Chard , Red Pepper and Cheese Baked Rolls

Dough

250g strong white flour , plus extra for dusting
1 tsp salt
2g sachet fast-action yeast
3 tbsp olive oil
50ml water

Filling

10 large leaves of chard, finely chopped
1/2 red pepper, roughly chopped
1/2 white onion roughly chopped
1 clove of garlic finely chopped
50g of hard cheese crumbles ( goats cheese or cheddar )
1 tbsp of sunflower oil

  1. Mix the flour, salt and yeast in a large bowl, add the oil and water, and mix well.
  2. Mix well knead on a lightly floured surface Once the dough is satin-smooth, place it in a lightly oiled bowl. Leave to rise for 1 hour
  3. Meanwhile make the filling , Add the oil to a lidded saucepan with the chopped vegetables
  4. Cover and on a low heat allow to sweat for 3 minutesOnce the dough has risen divide into 6 portions flatten to form disks and place 2 heaped table spoons of the filling in the middle
  5. Remove from the heat and mix in the cheese.
  6. Gather up the dough around the filling pinching it together
  7. Place the gathered side to the bottom , leave in a warm place for 30 minutes
  8. Heat oven 200degC
  9. Bake for 20 minutes & cool on a wire rack.
About these ads
This entry was posted in July, Summer. Bookmark the permalink.

One Response to Chard , Red Pepper and Fresh Cheese Baked Rolls

  1. Pingback: YeastSpotting July 11, 2008 | Wild Yeast

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s