Ingredients
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225g (1 1/2 cups) plain flour
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1/2 teaspoon sugar
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1/4 teaspoon salt
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2 teaspoons (7g/1 sachet) dried yeast
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3 teaspoons olive oil
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185ml (3/4 cup) warm water
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2 tablespoons salt-reduced tomato paste
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225g can pineapple pieces in natural juice, drained
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1/2 green capsicum, seeded, finely chopped
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1/2 red capsicum, seeded, finely chopped
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100g light shaved ham, coarsely chopped
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2 shallots, ends trimmed, finely chopped
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85g reduced-fat grated cheddar
Method
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1Preheat oven to 200°C. Line a large baking tray with non-stick baking paper. Sift the flour into a large bowl. Stir in the sugar and salt. Make a well in the centre. Add yeast, oil and water. Use a round-bladed knife in a cutting motion to mix until the dough comes together.
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2Turn the dough onto a clean, lightly floured surface. Knead for 2-3 minutes or until smooth.
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3Divide dough into 4 portions. Roll out each portion on a lightly floured surface to a 20cm disc. Divide the tomato paste, pineapple, combined capsicum, ham, shallot and cheddar among the discs.
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4Fold each disc in half to enclose the filling. Press the edges to seal. Transfer the turnovers to the prepared tray. Bake for 15-20 minutes or until puffed and golden and the turnovers sound hollow when tapped on the base.
Source: taste.com.au
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