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Homemade Calzone

  1. Make the dough. Mix together the flour, salt, sugar and yeast. Add the oil, then a splash of the water. Mix the water and flour together and start kneading. Add more water – drop by drop – to incorporate all of the flour without the dough becoming sloppy. Knead well for ten minutes until the dough is smooth and elastic. Leave to rest in a bowl covered in clingfilm until doubled in size.
  2. For the filling, finely chop the onions and garlic and fry over a low heat in the olive oil. Chop the chorizo into cubes and add to the onions and garlic. Fry until the red, peppery oil begins to leach out of the chorizo.
  3. Add the mince to the pan, turn up the heat a little and brown the mince. Finely chop the mushrooms and add to the mince.
  4. When the meat has browned, add the wine to the pan and stir well to scrape up any sticky bits from the bottom of the pan. Turn the heat down to a simmer and add the passata. Simmer for thirty minutes. After thirty minutes add the chopped basil, then turn off and leave to cool.
  5. Punch the dough to knock the air out of it and split into to equal portions. Roll each portion out until you have a very thin circle about a foot across. Add the filling to one half of each dough circle and fold over the dough to make a pasty shape. Crimp the edges together like you would a pasty.
  6. Put the calzone in to a 200°C oven and cook for about 20 minutes until golden brown.

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– Ingredients –

For the dough:

250g Strong white flour
1 pinch of salt
1 tsp sugar
1 sachet of dried bread yeast
A drizzle of olive oil
A small glass of cold water

For the filling:

A drizzle of olive oil
1 onion
1 clove of garlic
a chunk of chorizo
450g Lean beef mince
2 or 3 mushrooms
A glass of red wine
500g passata (or 500g tomatoes, peeled and chopped)
A handful of basil leaves

– Author –

Matt MacLeod Purchase Ingredients