Food & Wine
Tuna and olive pizza pockets
These are very portable and perfect for picnics that involve a bit of a hike. You can also make them in advance and freeze them, then they'll defrost while you're climbing up the hill or waiting to get into the cricket.
Makes: 10
Ingredients:
For the dough
- 1 ⅔ cups warm water
- 2 teaspoons dried yeast
- 1 tablespoon caster sugar
- 4 ¾ cups high grade or 'strong' flour
- 2 teaspoons salt
- 2 tablespoons soft butter
For the filling
- 1 tablespoon tomato paste
- ½ tin of chopped tomatoes
- 1 tablespoon capers, roughly chopped
- 1 ½ cups grated tasty cheese
- 1 x 180g tin line-caught tuna in oil, drained
- Salt and pepper
To finish
- 4 tablespoon coarse dried breadcrumbs
- 1 egg, lightly beaten
Method:
- Make the dough first. Put half the water and the sugar in a small bowl. Stir well, then sprinkle the yeast on top. Leave it to sponge for five minutes.
- Put the flour and salt in a large bowl, then stir in the yeast mixture and the remaining water. Mix to form a soft dough, then knead in the butter. Turn out on to the bench and knead for 5-10 minutes, until the dough is springy.
- Return the dough to the bowl, cover with a damp cloth, and set aside for an hour.
- While the dough is rising, put the tomato paste, chopped tomatoes, capers, cheese, and tuna in a small bowl. Stir to combine and taste for seasoning.
- Heat the oven to 210 degrees Celsius, and line two trays with baking paper.
- Divide the dough into 10 pieces and flatten each one with your hands into a roughly circular shape. Divide the tuna and tomato mixture between each one, then fold the dough up and over the filling, pinching the ends in. Put the dough parcel on the prepared tray, seam side down. Brush each one with a little of the beaten egg, then sprinkle the breadcrumbs on top.
- Bake for 15 minutes, until golden brown and risen. Cool on a rack before packing in your picnic basket. If planning to make them ahead, wrap in foil when cool and freeze.
Written by Lucy Corry. First appeared on Stuff.co.nz. Image credit: Ross Giblin
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