makes
5
prep
20 minutes
cook
15 minutes
difficulty
Mid
makes
5
serves
preparation
20
minutes
cooking
15
minutes
difficulty
Mid
level
Ingredients
- 300 g strong flour
- 7 g salt
- 10 g fresh yeast
- 200 ml water
Filling
- 250 g fresh or frozen peas
- Olive oil, for frying
- 350 g haloumi, broken into pieces
- 500 g fresh ricotta, crumbled
- 1 bunch of mint, torn
- 10 ml lemon juice
- Salt
Resting time: 20 minutes
Instructions
1. To make the filling, blanch the peas in a saucepan of salted boiling water until cooked. Refresh in iced water.
2. Heat the oil in a frypan over medium heat. Add the haloumi and fry until golden. Add the peas and sauté for further 2 minutes. Remove from heat and set aside to cool.
3. Transfer the filling to a bowl. Add the ricotta, mint and lemon juice, and toss to combine. Season with salt.
4. Preheat oven to 220°C.
5. Place the flour and salt in the bowl of an electric mixer.
6. In a jug, combine the yeast with the water. Add the yeast mixture to the flour mixture and mix, on medium speed, for 10 minutes.
7. Divide the dough into 5 balls, kneading out any air pockets.
8. Place the dough balls on silicon paper. Dust with flour. Place in a damp light cloth and set aside for 20 minutes at room temperature.
9. Dust a clean workbench with flour. Roll out each ball to ½ cm thickness in a long oval shape. Spoon the filling on top, leaving the edges free. Pinch the ends and pull apart forming a pair of lips. Place on a tray lined with baking paper. Bake, in a preheated oven, for 10-15 minutes or until golden.
Photography by Tammi Kwok.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
