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
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.
250g strong white flour , plus extra for dusting
1 tsp salt
2g sachet fast-action yeast
3 tbsp olive oil
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
- Mix the flour, salt and yeast in a large bowl, add the oil and water, and mix well.
- 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
- Meanwhile make the filling , Add the oil to a lidded saucepan with the chopped vegetables
- 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
- Remove from the heat and mix in the cheese.
- Gather up the dough around the filling pinching it together
- Place the gathered side to the bottom , leave in a warm place for 30 minutes
- Heat oven 200degC
- Bake for 20 minutes & cool on a wire rack.