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Sauteed Leek, Silverbeet And Hot Sopressa Gozleme
2 cups plain flour
1 tsp fine salt
1 1/2 cups natural yoghurt
Filling
2 leeks, white part only, thinly sliced
1 tbsp olive oil
1 bunch silverbeet, washed, roughly chopped
180g tasty cheddar cheese, grated
120g feta, crumbled
12 slices hot sopressa salami
To make the dough sift together the flour and salt. Place in the bowl of an electric mixer stand fitted with a dough hook or large mixing bowl if making by hand.
Add the yoghurt and mix on low speed to combine, add a little water if needed to make the dough come together. Knead for 5 – 10 minutes, until dough is smooth and pliable. The dough should not be so sticky that you cannot knead it or so tough and dry that it’s difficult to roll out.
Cover dough in cling film and allow the dough to rest for 30 minutes. Meanwhile, bring a large pot of salted water to the boil, add silverbeet and blanch for 3 minutes, strain silverbeet, press with paper towel to remove excess water. Set aside.
Place olive oil in a small fry pan over low heat, when hot add leeks and saute until softened for about 10 minutes. You do not want to achieve colour on the leek, just cooked through gently. Set aside.
When dough has rested, divide into 6 equal size balls. Lightly flour a clean, smooth work surface and roll each piece of dough into a large, thin circle. Dough should look almost translucent. Spread filling ingredients into the centre of the dough so to fill half the gozleme with filling. If using filling below start with cheddar cheese then feta, followed by leek, spinach then sopressa. Fold the dough over the filling, if necessary roll out the edges thinner before folding over so the dough is not too thick. Press the edges with a fork. Repeat with remaining dough and ingredients.
To cook the gozleme, brush one side of the gozleme with olive oil and place in a frypan over medium heat. Whilst the bottom side is cooking, brush the top with olive oil and flip over when the bottom side is golden and cooked through. Remove from pan, season with salt and serve warm.
from: taste.com.au
1 tsp fine salt
1 1/2 cups natural yoghurt
Filling
2 leeks, white part only, thinly sliced
1 tbsp olive oil
1 bunch silverbeet, washed, roughly chopped
180g tasty cheddar cheese, grated
120g feta, crumbled
12 slices hot sopressa salami
To make the dough sift together the flour and salt. Place in the bowl of an electric mixer stand fitted with a dough hook or large mixing bowl if making by hand.
Add the yoghurt and mix on low speed to combine, add a little water if needed to make the dough come together. Knead for 5 – 10 minutes, until dough is smooth and pliable. The dough should not be so sticky that you cannot knead it or so tough and dry that it’s difficult to roll out.
Cover dough in cling film and allow the dough to rest for 30 minutes. Meanwhile, bring a large pot of salted water to the boil, add silverbeet and blanch for 3 minutes, strain silverbeet, press with paper towel to remove excess water. Set aside.
Place olive oil in a small fry pan over low heat, when hot add leeks and saute until softened for about 10 minutes. You do not want to achieve colour on the leek, just cooked through gently. Set aside.
When dough has rested, divide into 6 equal size balls. Lightly flour a clean, smooth work surface and roll each piece of dough into a large, thin circle. Dough should look almost translucent. Spread filling ingredients into the centre of the dough so to fill half the gozleme with filling. If using filling below start with cheddar cheese then feta, followed by leek, spinach then sopressa. Fold the dough over the filling, if necessary roll out the edges thinner before folding over so the dough is not too thick. Press the edges with a fork. Repeat with remaining dough and ingredients.
To cook the gozleme, brush one side of the gozleme with olive oil and place in a frypan over medium heat. Whilst the bottom side is cooking, brush the top with olive oil and flip over when the bottom side is golden and cooked through. Remove from pan, season with salt and serve warm.
from: taste.com.au