• Sloppy Joe Calzone Guts

    334 views 7 months ago
    Sloppy Joe Calzone Guts!! - I love this recipe, its super easy, TASTY and a perfect Halloween treat!! 🎃👻🕸Earthy ‘meaty’ ‘cheese’ flavour in basically a giant dough ball, what could be better ;) Really hope you like the recipe and the video, have a great Halloween!! You can always see my full written recipe below 👍

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    Serves approx 4-6

    * 7g Easy bake yeast (1x Sachet)
    * 1/2 tsp Sugar
    * 325ml Warm water
    * 400g Strong white bread flour
    * 100g Semolina
    * 1/2 tsp salt
    * 250g Vegan mince
    * 1 Small onion
    * 4 Cloves garlic
    * 1 Tin chopped tomatoes (400g)
    * 1/2 Tube tomato paste (100g)
    * 1Tbsp Olive oil
    * 1 Tbsp Vegan Worcestershire sauce
    * 1 Tbsp White wine vinegar
    * 1tsp Mustard
    * Salt & Pepper to taste
    * 200g Vegan cheese

    To start, mix the yeast, sugar and warm water in a jug, set aside.
    In a bowl add the flour, semolina, salt, stir until evenly combined, then add the water & yeast mix, using a fork stir together it will take a little while to come together. On a clean floured surface tip your dough out (at this point it may be a little sticky) and knead adding more flour as required for 5 mins. Clean your bowl and lightly grease with oil, put the dough in your oiled bowl, top with a clean tea towel and leave to prove somewhere warm for 45 mins (see video for my proving hack).
    In the meantime prepare the filling, splash of oil in a frying pan, on a medium heat cook the vegan mince. in a Nutribullet or blender add the onion, garlic, tomato paste, tinned tomatoes, olive oil, vegan worcestershire sauce, white wine vinegar and mustard blitz together and try for seasoning. Add your sauce to your mince and cook down for 10mins, to cook off any excess liquid, you don’t want a soggy sloppy joe . Grate your cheese ready.
    Once the dough has finished proving, pop it back on to a very well floured surface and form it into a long sausage shape, make sure you flour well under the dough so it doesn't stick once you add the filling, and don’t roll the dough too thin. Now evenly add the filling along the sausage and top with the cheese, then fold the sausage over and pinch it closed, reshape it with your hands into a fat sausage, make sure there is no air trapped in. Put some baking paper on a tray, pop your calzone sausage on in a guts shape, pop a damp/clean tea towel on top and leave aside to prove for a final 20 mins.
    Pre heat your oven to 180C
    Once proved, add the last splash of sauce to the top, and bake for 15-20 mins (until golden brown and firm).
    Serve warm with a splash of chilli sauce, YUM!

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