Beef calzone

Before you start

• the dough needs about 1h30 to prove — or two shop-bought bases
• an oven, hot, with a heavy tray heated in it
• the filling goes in cooked and cool — fifteen minutes will not cook raw mince inside a sealed parcel

Ingredients

Serves 2 · dimmer marks are storecupboard

• 230gplain flour
• 1 tspdried yeast
• 160gbeef mince
• 100gbuffalo mozzarella
• 60gricotta cheese
• 100gpassata
• 1 tbspolive oil
• 1onion
• 2garlic cloves
• 1 handfulbasil

Method

7 steps

1. fold · 8m

   Flour, yeast, salt and about 150ml of warm water kneaded to a smooth dough.

2. rest · 1h 30m walk away

   Covered and left until doubled, the oven going on hot near the end with the tray inside.

3. fry · 16m

   Onion softened in the oil, mince browned hard with the garlic and cooked right through — no pink anywhere in it — then half the passata in and cooked until the pan is almost dry. A wet filling turns to steam in the oven and blows the seam open.

4. rest · 20m walk away

   The filling left to go properly cool. Warm filling melts the dough it is sitting on and the parcel tears as you fold it.

5. fold · 10m

   Dough halved and stretched into rounds, filling and both cheeses onto one half only with a clear border, the other half folded over and the edges pressed and rolled shut. Two small cuts in the top, which are the steam vent and the reason it stays closed.

6. roast · 18m

   Onto the hot tray, brushed with oil, until deep gold and firm to the tap.

7. finish · 4m

   Rested five minutes — the inside is molten cheese and comes out at a genuinely dangerous temperature — with the rest of the passata warmed alongside and basil over.