Rustic sausage, spinach and cheese turnover

Recipe from: 8/25/1993 12:00:00 AM
Ingredients 13
Servings 5
Time

Ingredients

  • BREAD DOUGH
  • 15
    ml
    active dry yeast (not instant)
  • 5
    ml
    sugar
  • 125
    ml
    warm water
  • 200
    g
    cake or all-purpose flour
  • 5
    ml
    salt
  • 10
    ml
    oil (preferably olive)
  • FILLING
  • 500
    g
    raw sausages, squeezed out of their casings
  • 500
    g
    fresh spinach, washed, dried and chopped
  • 120
    g
    mozzarella cheese, well chilled and coarsely grated
  • milled black pepper
  • a little olive oil
 

Method

 
BREAD DOUGH: Stir yeast and sugar into warm water and leave until frothy. Stir flour, salt and oil together in a bowl, then stir in frothy yeast. Work together with your fingers until you have a soft dough. Knead for 10 minutes until silky and soft. Put into a plastic bag, tie and refrigerate for up to 1 day, but for at least 1 hour. (If using a food processor, process for about 1 minute with steel blade to knead, then continue as above.) FILLING: Place sausage meat in a frying pan and cook for about 20 minutes, stirring and breaking up pieces, until nicely browned. If there is a lot of fat, pour it off. Add chopped spinach and cook, stirring, until wilted. Remove from stove and leave to cool, then stir in grated cheese and some black pepper. You shouldn't need salt, but check to make sure. On a floured board, roll out bread dough to about 30 cm square and lift onto an oiled baking sheet. Tip sausage/spinach mixture onto half of dough, leaving a margin round edge, and pat into an even mound. Dampen edges with water, lift uncovered half of dough over meat mixture and press dough edges together firmly. Roll up like a Swiss roll and press firmly with floured fingers to make a good seal. Brush with olive oil and sprinkle with black pepper. Slash top diagonally a few times, using a sharp knife, and bake at 200 ºC for 20 minutes, or until well browned. Lift onto a rack to cool slightly before cutting. Eat hot or warm. TOTAL KILOJOULE COUNT: 15 375 kJ (3 675 Cal). A portion: 3 075 kJ (735 Cal).
 

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