INGREDIENTS:

Dough

• 500g High Grade Flour
• 10g salt
• 20g olive oil
• 5g Caster Sugar
• 1 ½ Tbsp dried kawakawa
• 10g dry yeast
• 350mL tepid water

Tomato & Horopito Relish

• 300g of tinned chopped tomatoes
• 1 large red onions, halved and sliced
• 1.5cm piece of ginger, chopped
• 2 garlic cloves, chopped
• 2 cardamom pods, whole
• 50g Soft Brown Sugar
• 50ml apple cider vinegar
• 1 small red chilli, pierced
• 1 ½ tbsp dried horopito

Kawakawa Savoury Filling

• 200g tasty cheddar cheese, grated
• 20g parmesan cheese, grated
• 1 egg
• 30g red onion, finely chopped
• 2 tsp dried kawakawa
• 2 cloves garlic, crushed
• 25g red capsicum, finely chopped
• 25g green capsicum, finely chopped
• 2 tablespoons fresh parsley, chopped
• 40g sundried tomato, finely chopped
• salt and pepper to taste

Toppings

• black & white sesame seeds
• kawakawa flakes
• chilli flakes
• coarse panko breadcrumbs

METHOD:

1. Preheat your oven to 235⁰C
2. Place flour, salt, oil, sugar and yeast in a large mixing bowl. Add the water and, using a dough hook, combine the ingredients to form a dough mass and knead for 10–15 minutes until dough is smooth and elastic.
3. Place dough in a lightly oiled large bowl, cover with plastic wrap and leave in a warm place for 45 minutes while you make your Tomato & Horopito Relish.

Tomato & Horopito Relish

1. Bring all the ingredients to a boil in a large non-stick pan, then reduce to a simmer for approximately 45 minutes.
2. Remove the chilli from the mixture, then turn the heat up and reduce until thick and sticky.
3. Cool before using.

Kawakawa Savoury Filling

1. Mix all the ingredients together in a bowl to form a rough spreadable paste.
2. Cover and set aside until required.

Dough

1. Gently tip dough onto a lightly floured bench and, using a rolling pin, roll out to a 75cm x 15cm rectangle.
2. Position the dough rectangle on the bench with the long edge facing you. Spoon a layer of Horopito Relish on the dough down the middle and then a generous amount of Kawakawa filling down the length of the rolled-out dough.
3. Fold top edge of dough slightly more than halfway down over the filling. Using a pastry brush dipped in water, brush the folded dough surface. Then fold the bottom dough edge with its filling upwards to just cover the wet surface, so that the filling is now encased in dough.
4. Lightly press down with the palm of your hand to seal. Lightly flour the sealed surface and roll the strip of filled dough over so the seam is on the bottom.
5. Use your hands as guides to make sure the long strip of filled dough is nice and straight. Using a large chef’s knife, cut the strip into 10 equal pieces.
6. Place each piece onto the prepared baking tray (you will need tow baking trays) leaving approximately a 3cm gap between each one. Brush each pocket with water and sprinkle toppings evenly over the surface.
7. Cover loosely with plastic wrap and leave to stand in a warm place for approximately 20 minutes.
8. Remove plastic wrap and place filled dough pieces into a preheated oven set at 235ºC, apply steam by throwing a small handful of ice in the bottom of the oven and quickly close oven door. Bake for 18 - 20 minutes or until a nice golden brown colour. Rotate & turn the baking trays during baking to get an even bake.
9. Remove from oven and place on a wire rack to cool.