Soothing rosemary and walnut pockets filled with cheese
- Holly Bell - Recipes From a Normal Mum
- Jun 8, 2015
- 2 min read
These are fast food bread pockets, at least fast for the bread world. Homemade bread is more the tortoise in the great feeding race but this variety is so much faster than others due to the fast rising spelt flour and short second prove. Spelt often loses its shape when baked in traditional loaf form so flat pockets are the perfect vehicle for it. Thoughtfully pre-flattened into a scooping device, these are perfect for mopping up marinades and salad remnants, as well as being welcome receptacles for chargrilled meats. They are also perfectly satisfying alone; the melted cheese sees to that.
INGREDIENTS
500g strong brown spelt flour, plus extra for dusting
10g salt
7g fast action dried yeast
40ml olive oil
280ml water, warmed
100g walnuts, finely chopped
3 tablespoons fresh rosemary, chopped
150g taleggio cheese, grated
METHOD
Mix together the flour, salt, yeast, oil and water in a large bowl then knead until smooth and elastic. Put back in the bowl, cover with cling film and leave to prove until doubled in size.
Preheat the oven to 220°C and line 2 baking trays with non-stick greaseproof paper. Knock the dough back, using your hands to deflate, then add the walnuts and rosemary and knead until evenly distributed. Form the dough into a sausage shape on a lightly floured surface and cut into 8 pieces. Roll each out into a long oval shape about 5 mm thick, sprinkle half the oval with cheese then fold in half and use a little water to seal the edges. Squash the edges together tightly with your fingers – this is a really important step as otherwise the cheese will escape whilst baking. Place on the prepared baking trays and leave to prove for 5 minutes.
Bake for 10 minutes until puffed up and browned.
IDEAS FOR TALEGGIO
Cut into cubes and toss in just-drained pasta topped with fried portabella mushrooms and a good bit of black pepper. Or take advantage of taleggio’s melting properties and make quesadillas: thinly slice the cheese and place between tortilla wraps along with fresh spinach leaves, then fold and fry in a teaspoon of olive oil.
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