1/2 oz (15 g) dried yeast
1/4 tsp sugar
1/2 tsp salt
3 cups (350 g) 3/4 lb strong plain flour (bread flour)
3 Tbsp (40 g) butter
1 cup (8 fl oz.) fresh milk, warmed
1 lb (450 g) minced beef
1 onion, chopped
1 red pepper, chopped
2 garlic cloves, crushed
1 teaspoon fresh mixed herbs
397g (14oz) can chopped tomatoes
1 tablespoon tomato puree (paste)
1 tablespoon Worcestershire sauce
freshly ground pepper
4 oz (100 g) mozzarella, grated
egg wash
1/4 tsp sugar
1/2 tsp salt
3 cups (350 g) 3/4 lb strong plain flour (bread flour)
3 Tbsp (40 g) butter
1 cup (8 fl oz.) fresh milk, warmed
1 lb (450 g) minced beef
1 onion, chopped
1 red pepper, chopped
2 garlic cloves, crushed
1 teaspoon fresh mixed herbs
397g (14oz) can chopped tomatoes
1 tablespoon tomato puree (paste)
1 tablespoon Worcestershire sauce
freshly ground pepper
4 oz (100 g) mozzarella, grated
egg wash
method
1. Mix the yeast, sugar, flour and salt. Rub in the butter. Mix to a soft dough with the milk. Knead. Leave to prove until doubled in size, 1 - 1 1/2 hours.
2. Dry fry mince, onion, pepper, garlic and herbs. Cook for 10 minutes.
3. Stir in tomatoes, puree, Worcestershire sauce and pepper. Cook for 5 minutes.
4. Knead dough. Cut into four. Knead and roll out to form 15 cm (6 inch) circles.
5. Place a quarter of the sauce and mozzarella on half of the dough rounds.
6. Fold dough over sauce. Moisten edges with egg wash and seal.
7. Brush with egg wash. Bake at 200"C (400°F) gas mark 6.
2. Dry fry mince, onion, pepper, garlic and herbs. Cook for 10 minutes.
3. Stir in tomatoes, puree, Worcestershire sauce and pepper. Cook for 5 minutes.
4. Knead dough. Cut into four. Knead and roll out to form 15 cm (6 inch) circles.
5. Place a quarter of the sauce and mozzarella on half of the dough rounds.
6. Fold dough over sauce. Moisten edges with egg wash and seal.
7. Brush with egg wash. Bake at 200"C (400°F) gas mark 6.
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