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.
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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.