Ingredients
- FOR THE PIZZA DOUGH:
- 300ml cold water
- 7g (1 packet) dried yeast
- 1tsp salt
- 500g 00 flour
- Flour for dusting
- FOR THE CHILLI:
- 3tbs sunflower oil
- 500g lean beef mince
- 1 large onion, peeled and finely diced
- 3 cloves of garlic, peeled and sliced
- ½tsp chilli powder
- 2tsp ground cumin
- 1tsp ground coriander
- 2tsp flour
- 300ml concentrated beef stock
- 1tbs tomato purée
- 1 can (400g) chopped tomatoes
- 1 can (400g ) kidney beans, rinsed
- 1tsp dried oregano
- 2tbs Worcestershire sauce
- 2tbs maple syrup
- Salt and pepper
- 1 egg beaten with a little milk
- 200g sour cream
- A dash of Tabasco smoked chipotle
- 50g jalapeño peppers, finely chopped
1 Put 200ml of the cold water into a jug, boil the kettle and add another 100ml. This will give the perfect temperature for the yeast.
2 Add the yeast and salt, then mix .
3 Put the flour into a large bowl or mixer, then add the liquid in slowly until the mixture forms into a dough. Continue to knead for five to six minutes more .
4 Cover with clingfilm and allow to proof in a warm place for an hour until it doubles in size.
5 When the dough has risen, dust a surface with flour. Knock back the dough, divide into six even balls, cover and put back in the fridge on a floured tray.
6 For the chilli: heat the oil and add the mince and the onion. Cook on a high heat for 10 minutes or so, squishing the meat against the side of the pan to break it up.
7 Add the garlic, spices and flour and continue to cook for another five minutes before adding the stock, tomato purée, tomatoes, kidney beans, oregano, Worcestershire sauce and maple syrup.
8 Cook uncovered on a gentle heat for 45 minutes until it's thick and glossy. Season, then allow to cool. It needs to be cold to work with.
9 Set the oven to 200 degrees.
10 Bring the dough balls out from the fridge, allow them to sit and proof a little more, then roll out one by one on a floured surface.
11 Place an even amount of chilli on the top third of the dough. Brush the edge with a little egg wash, then fold over the dough to seal the calzone, making sure there is no air trapped inside.
12 Transfer to a parchment-lined baking tray (leaving space between them), then repeat the process.
13 Brush with the egg wash and bake for 25-30 minutes until puffed and crisp.
14 Mix the sour cream with the smoked chipotle and jalapeño peppers and served chilled alongside the calzone.