Curry Stuffed Bread Rolls Winner this autumn

INGREDIENTS

For the dough:

500g strong white bread flour 14g dried active yeast

10g salt

330ml water

2 tablespoons olive oil

For the filling:

1 tablespoon rapeseed or olive oil 2 medium onions, diced

4-5 medium-sized potatoes, peeled and diced into 1cm pieces

2 teaspoons panch phoron

3 cloves garlic, peeled and finely chopped

4 fresh green chillies, finely sliced 1 teaspoon ground cumin

1 teaspoon ground coriander 1 teaspoon ground amchaar powder 1 teaspoon ground turmeric Pinch dried curry leaves

Small handful golden sultanas 1 teaspoon garam masala

Salt

METHOD

Mix the flour, yeast and salt together in a large bowl. Pour in the water and oil and bring together to form a dough.

Tip the dough out on to a floured surface and knead for 10 minutes until the dough is smooth and elastic.

Put the dough into a clean, lightlyoiled bowl, cover and leave to rise for about two hours, or until doubled in size.

In the meantime, heat the oil in a large heavy-based frying pan, add the onions, potatoes and panch phoron (Indian five-spice seasoning) and cook for about five minutes, stirring from time to time, before adding the garlic, chillies, all the spices and the sultanas.

Add just enough water to cover the bottom of the pan. Cover and cook over gentle heat, stirring occasionally and adding a little more water as the potatoes absorb it.

Once the potatoes are tender, remove from the heat, set aside and allow to cool. Preheat the oven to 230°C/450°F/Gas 8.

When the dough has risen, tip it on to a lightly-floured surface and divide into eight equal pieces. Knead each ball and then roll out with a rolling pin to circles (about five inches diameter).

Put a heaped tablespoon of the potato mixture into each circle of dough. Brush the edges with a little water and fold to encase the filling. Place the rolls fold-side down on a lightly-floured baking tray. You’ll need two trays.

Leave the rolls in a warm place to rise for 20-25 minutes, covered with a clean tea towel. Bake for 15-20 minutes until golden-brown.