Mince Pie Brownies
Serves 9 - 12
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HERB-FILLED GARLIC BUTTER BREAD
August 28, 2024
Serves
These filled rolls are the perfect portable picnic snack. The final brush of garlic butter completes these delicious parcels. Try them once you’ll be hooked! Experiment with fillings – throw in whatever leftovers you have, from curry to stews. They freeze well, so make them ahead of time and stock your freezer up!
HERB-FILLED GARLIC BUTTER BREAD
Serves: 8Method
Step 1
Start with the dough. Combine the water, sugar and yeast in a jug and set aside for a moment.
Step 2
Add the salt and baking powder to the flour in a stand mixer bowl.
Step 3
Then pour in the wet ingredients. Start at a low speed to combine well, before turning up the speed. Mix for 7-10 minutes.
Step 4
Cover the mixer jug with oiled cling-film and allow to prove until doubled in size.
Step 5
Knock the mixture back and divide the dough into eight rounds.
Step 6
Allow the rounds to prove on an oiled baking tray for half an hour or until they have doubled in size again.
Step 7
When you have eight pillowy dough balls, dust your countertop and roll each ball out to about 20cm diameter circles.
Step 8
Mix the filling in a bowl and pile equally on top of the dough circles, leaving a rim of approx 5cm as you go. Brush a little water around the edges and fold in half like a Cornish pasty and press the edges together tightly.
Step 9
Heat a large frying pan and add the oil. Pan-fry the bread until golden brown – approx 5 minutes, then flip it over and grill the other side for another 5 minutes.
Step 10
Mix the melted butter and crushed garlic very well, before brushing it over the warm bread with a basting brush.
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Ingredients
For the dough
500g Strong flour
1 tsp Baking powder
7g Fast-action dried yeast
2 tsp Fine salt
1 tsp Caster sugar
300ml Warm water
1 tbsp Olive oil
For the filling
Handful of rocket, washed and roughly chopped
2 bunches of herbs of your choice – dill, parsley, basil, mint – whatever you have to hand, roughly chopped
Bunch of Spring onions, chopped
100g cheese – we used Cornish Yarg, crumbled or grated
Sea salt and pepper
2 tbsp vegetable oil
For the garlic butter
50g Trewithen Dairy salted butter, melted
2 cloves of garlic, crushed
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