Saturday, 2 March 2013

Cheese and Onion Pull-Apart

This cool, wet weather we're having screams for a comforting bowl of soup. And what better to serve it with than a tasty, homemade pull-apart.


Ingredients:
Dough
270g milk, room temperature
100g lukewarm water
7g sachet dried yeast
540g plain flour
1 teaspoon salt
20g olive oil

Filling
3 shallots, finely chopped
150g cheddar cheese, grated
olive oil, for topping
extra grated cheese, for topping

Method:
  1. Add milk, water, yeast, flour, salt and oil to the TM bowl and mix for 5 seconds/speed 6.
  2. Knead on interval setting for 2 minutes.
  3. Place into a lightly oiled bowl, cover with cling film and set aside until the dough has doubled in size.
  4. Preheat the oven to 220 degrees.
  5. Divide the dough into 12 even portions and press or roll each piece into a rough circle.
  6. Place the shallots and cheese onto the middle of each circle, fold dough in and shape into a ball. 
  7. Place the balls of dough into a lightly oiled round cake tin with removable base.
  8. Sprinkle the top with a little olive oil and/or some grated cheese.
  9. Place into the oven and bake for 25 minutes or until golden. 
  10. Serve warm or at room temperature.
TIP:
The flavour combinations are endless - replace the filling ingredients above with the following:

Spinach and Feta
Cheese and Bacon
Herb and Garlic
Ham, Cheese and Sweet Chilli

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