Step #1
METHOD (Makes 12): Prepare and blend the filling ingredients together into a soft paste. Using the ingredients listed under "dough", make up a well developed dough.
Step #2
Divide prepared dough into 12 equal pieces, mould into balls, cover with a damp tea towel; lightly oiled plastic or polythene and rest for 10 minutes. Roll each ball into a 11-12cm (4½-5 inch) flat disc.
Step #3
Divide the prepared filling equally between the 12 discs, then spread this filling over the disc leaving 1cm (½ inch) clear round the edge. Roll each disc up like a Swiss roll to enclose the filling. Cover again with a damp tea towel; lightly oiled plastic or polythene and rest for a further 5 minutes.
Step #4
Roll the tubes of dough out to approximately 18-20cm (7½ - 8 inches) and then tie into a knot and place on a greased baking tray.
Step #5
Cover with a damp tea towel; lightly oiled plastic or polythene and prove in a warm place for 35 - 40 minutes or until doubled in size. Remove the cover and, if desired, sprinkle each with the grated cheese and bake in a preheated oven at 220°C, (425°F, Gas Mark 7) for 15 - 20 minutes or until golden brown.
Step #6
Place on a cooling wire and cool completely. Take care when moving the knots after removing from the oven as the filling will be extremely hot.
