Curry Bread Calzone
Home version — instant-yeast dough instead of a grape wild-yeast starter; filling made with tomato juice only, no water
- Difficulty
- Total time
- 3 h
- Hands-on
- 1 h 5 min
- Cost
- ¥¥¥¥
- Servings
- 4
Equipmentlarge bowl, frying pan, oven, baking tray, rolling pin
Tastespicy, comforting
Ingredients
+ added by Totsuki AI. ≈ amount estimated by Totsuki AI.
Dough
- 300 g bread flour (amount estimated)
- 4 g dry yeast (added by Totsuki AI)
- 1 tsp sugar (added by Totsuki AI)
- 1 tsp salt (added by Totsuki AI)
- 190 ml warm water (added by Totsuki AI)
- 1 tbsp olive oil (added by Totsuki AI)
Tomato-juice curry filling
- 1 tbsp olive oil (added by Totsuki AI)
- 1 onion, finely chopped (added by Totsuki AI)
- 200 g ground beef (added by Totsuki AI)
- 1 carrot, finely diced (added by Totsuki AI)
- 2 tsp curry powder (amount estimated)
- ¼ tsp cinnamon (amount estimated)
- ¼ tsp nutmeg (amount estimated)
- pinch of cloves, to taste, ground (amount estimated)
- 300 ml tomato juice (amount estimated)
- 1 tbsp worcestershire sauce (added by Totsuki AI)
- 1 tbsp potato starch, mixed with 1 tbsp water (added by Totsuki AI)
- salt, to taste (added by Totsuki AI)
- 80 g mozzarella, diced (added by Totsuki AI)
- 1 egg, beaten, for brushing (added by Totsuki AI)
Method
+ step written by Totsuki AI.
- 1
Mix the dough ingredients, knead for 8 minutes until smooth and leave covered until doubled (about 1 hour).+
- 2
Fry the onion in the olive oil until soft, add the beef and carrot and cook until browned. Add the spices for 1 minute.+
- 3
Pour in the tomato juice and worcestershire and simmer for 15 minutes. Thicken with the starch slurry, season, and cool completely.+
- 4
Heat the oven to 230 °C. Divide the dough into 4, roll into 20 cm circles, fill one half with curry and mozzarella, fold over and crimp tightly.+
- 5
Brush with egg, cut a small vent and bake for 15–18 minutes until deep golden.+
Food safety
- Cook minced meat through to 71 °C / 160 °F — no pink in the centre.