February 12, 2013
This is an unusual savoury take on the traditional Danish pastry. Gently flavoured with spices, the pastries make a nice light lunch served with salad, or an interesting accompaniment to a curry dish.
For the dough:
- 500g/1lb 2oz strong white bread flour
- 2 tsp salt
- 2 sachets dried easy blend yeast
- 2 tbsp olive oil
- 400ml/14fl oz warm water
- 2tbsp tandoori paste (or 2tbsp powdered curry spices such as cumin, turmeric or garam masala)
For the filling:
- 2 courgettes
- 4 mixed peppers
- 100g onion chutney
- 10g fresh coriander, washed
- 100g fresh spinach, washed
- salt and pepper to season
- Preheat the oven to 220C.
- First, make the bread dough, which will need to prove while the vegetables are roasting. Put all the bread ingredients – except for the water – into a bowl and mix.
- Make a well in the middle of the flour mix, add 300ml of the water, then mix with a spoon. Then add the remaining water and mix again until it forms a dough.
- Place the dough on a floured surface and knead for about five minutes.
- Put the dough in a bowl, cover with cling film and allow to prove until doubled in size.
- Meanwhile, slice the peppers and courgettes, place them in an oven-proof dish, and roast for 15 minutes.
- While you’re allowing the vegetables to cool, check whether the bread has doubled in size. If so, it’s now ready to roll.
- Take the dough out of the bowl and knead for a further minute.
- Then, on a floured surface, roll out the bread dough into a rectangle that’s slightly longer than a rolling pin in length and half a rolling pin in height.
- Spread the onion chutney evenly over the dough, then scatter the cooked peppers, courgettes, coriander and spinach.
- Next, roll up the dough, tuck in the two small ends and the bottom slightly, as this stops any of the filling spilling out when you roll it.
- Roll the dough up as tightly as you can, until you get a large sausage shape.
- Cut the rolled dough into slices that are about 1.5 inches thick and place each one onto a lined baking tray.
- Bake in the oven for 20 minutes until the pastries have gently risen.