mex­i­can beef & bean cal­zone - - COOK IT NOW! - serves 6| prep & cook­ing 11 ⁄ 2 hours

340g (2¼ cups) plain flour 1 tsp (1 sa­chet) dried yeast ½ tsp sugar 250ml (1 cup) warm wa­ter 1½ tbs olive oil 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 tbs oil and chilli, if us­ing. Use a flat-bladed knife to stir un­til dough comes to­gether. Turn onto 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 210°C/190°C 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 18-20cm disc. 5 Stir cheese into mince mix­ture. Spoon one-sixth of mix­ture onto 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. PER SERVE • 32g pro­tein • 19g fat (7g sat­u­rated fat) • 52g carb • 8g di­etary fi­bre • 522 Cals (2183kj)

tast ex twist

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.