- Cook Time: 20 minutes
- Prep Time: 30 minutes plus overnight chilling and rising
- Effort: medium
- 20 g red or green peppers, deseeded and finely chopped
- 20 g stilton cheese, crumbled
- 20 g onions, finely chopped
- 30 g walnut pieces
- 75 g brie, chopped
- a good handful of basil, freshly chopped
- 100 g mature cheddar cheese
- 50 g chutney, to serve
For the dough:
- 500 g strong bread flour
- 1 tbsp salt
- 50 ml olive oil
- 20 g yeast
- 300 ml water
Tips and Suggestions
The dough can be freezed for later use. It must, however, be wrapped in clingfilm. When removing from the freezer, leave to thaw overnight and then leave to rise again.
1. First make the dough. Place the flour, salt, olive oil, yeast and water in mixing bowl and mix with your hands to bind together.
2. When a dough has formed, tip it out onto a lightly floured surface and knead for 5 minutes.
3. Return the dough to the washed and dried bowl and leave to rise.
4. Divide the dough into 3 even-sized portions.
5. Incorporate the red pepper and onion into one dough portion and divide into 75g balls, the size of a tomato.
6. Place the dough balls on a lined, flour-dusted baking sheet, then cut a cross on the top of each ball.
7. Incorporate the Stilton and walnuts into the second dough portion and divide the dough into 75g pieces.
8. Roll each dough piece into a sausage and tie in a knot, then place on a lined, flour-dusted baking sheet.
9. Roll out the remaining piece of dough into a rectangle 1cm thick and scatter the top with the brie and basil.
10. Starting from the long side, roll up the rectangle and press lightly on the edge to seal.
11. Cut through the sausage every 5cm and put each piece, cut-side down, on a lined, flour-dusted baking sheet.
12. Leave all the rolls to rise for 1 hour.
13. Preheat the oven to 220°C/gas 7.
14. Bake the rolls for 20 minutes, then transfer to a wire rack to cool.
15. Serve with cheddar cheese and chutney.
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