Step #1
METHOD (Makes 2): Using the ingredients in Filling 1, fry until softened and set aside to cool. Using the ingredients listed under "dough", make up a well developed dough.
Step #2
Divide dough into 2 equal pieces and mould into balls. Cover with a damp tea towel; lightly oiled plastic or polythene and rest for 10 minutes. Roll each piece into a 23 -24cm (9 - 10 inch) disc.
Step #3
Spread half the prepared mushroom filling over each disc, leaving about 1½cm (½ inch) free around the edge. Then sprinkle with 50g of grated cheese on each (filling 2). Roll each disc up like a "Swiss roll" to enclose the filling. Cover again and rest for a further 5 minutes.
Step #4
Remove the cover then roll the tube to extend to 30 - 32cm (12 - 13 inches), then form a circle with the dough, sealing the ends together. Place onto a greased baking tray, 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.
Step #5
Remove the cover and carefully brush the top with milk and sprinkle over 25g of cheese on each (Topping). Make 6 cuts at angles equally round the outside edge of the dough ring. (The cut should almost go to the inside edge and expose the filling).
Step #6
Bake in a preheated oven at 220°C, (425°F, Gas Mark 7) for 20 - 25 minutes or until golden brown. Place on a cooling wire and cool completely. Take care when moving the savoury rings after removing from the oven as the filling will be extremely hot.
