Mushroom & Onion Rings
- BAKE: 25m
- SERVES: 12
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.
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.
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.
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.
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).
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.
“Thank you for the efficient way you dealt with my order. My aunt and my neighbour and I combined an order to you on the internet which worked out so very well. Our gain is Sainsbury's loss. thank you so much. ”Helen Morton
A great "eat and keep" recipe. One to serve warm and one to serve later as a great supper or to throw in on the "boys" whilst watching TV.