Mexican beef and bean calzone

serves / 6 prep / 30 minutes cook / 1 hour

Ingredients

340g (2 1⁄ cups) plain flour 4 1 tsp (1 sachet) dried yeast 1⁄ tsp sugar 2 250ml (1 cup) warm water 1 1⁄ tbsp olive oil 2 1 long fresh red chilli, thinly sliced (optional) 450g lean beef mince 2-3 garlic cloves, crushed 400g can diced tomatoes 400g can kidney beans, rinsed, drained 30g pkt taco seasoning 100g colby cheese, diced 1 avocado, mashed Mixed salad leaves, to serve Lime cheeks, to serve Sour cream or yoghurt, to serve (optional)

1. Place flour and a pinch of salt in a bowl. Make a well and add yeast and sugar. Pour in warm water, 1 tbsp oil and chilli, if using. Use a flat-bladed knife to stir until dough comes together. Turn on to a lightly floured surface. Knead for 3-4 minutes, until dough is smooth.

2. Lightly spray a large bowl with oil. Place dough in bowl. Cover and set aside in a warm place for 30-40 minutes, until dough has doubled in size.

3. Heat remaining 2 tsp oil in a large frying pan over medium heat. Cook the mince, stirring, for 4-5 minutes. Add garlic and tomatoes. Cook for 2 minutes. Stir in beans and taco seasoning. Simmer, covered, for 15 minutes. Remove lid. Simmer for 5-10 minutes more or until liquid has reduced. Remove from heat. Cool.

4. Preheat oven to 210C/190C fan-forced. Line 2 baking trays with baking paper. Punch down dough. Knead lightly on a floured surface until smooth. Divide into 6 portions. Roll each into an 1820cm disc.

5. Stir cheese into mince mixture. Spoon one-sixth of mixture on to half of each disc. Brush edges with water. Fold discs into half moons. Press edges to seal. Place on the prepared tray. Spray with oil. Bake for 25-30 minutes or until golden. Serve with avocado, salad leaves, lime cheeks and sour cream, if using.