6 plant - based sausages
1 tsp - garlic powder
1 tbsp - Dijon mustard
1/2 tsp - salt
1/2 tsp - black pepper
olive oil- for drizzling and brushing
8 slices - dairy free cheese
1 batch basic dough (see below) 8 tsp - red onion chutney
black sesame seeds- for for sprinkling
ketchup for dunking
- Preheat oven to 350°F
- First make the filling: Put the sausages on a microwavable plate | If they are frozen, cook on high for 90 seconds; if they're not frozen, cook for 20 seconds | Take the sausages out of the microwave and mash them with a fork to get them gooey and malleable | Alternatively, defrost the sausages in the fridge overnight, put them in the oven for 7 minutes, and mash with a fork
- Transfer the mashed sausage to a bowl and add the garlic powder, mustard, salt and pepper, and mix | Divide into 15 equal portions and roll into balls | Place the balls on the sheet pan and flatten them into mini burger patties that are about 11/2 inches wide and 3/4 inch high | Drizzle with olive oil Put the pan in the oven and bake for 10-12 minutes, until the patties are golden | Take the pan out of the oven and lay it on a heatproof surface
- Meanwhile, cut the slices of dairy-free cheese into quarters
- Tip the dough onto the floured work surface and knead for 1 minute to knock it back | Cut it into 15 equal portions and roll into balls | Roll each ball out to rounds, 1/4 inch thick | Place a slice of cheese in the center of each round | Put 1/2 teaspoon red onion chutney on top of each slice of cheese and top with a mini burger | 1 Top with another slice of cheese | Carefully fold up the edges of the dough rounds around the burgers, pinching the tops to neatly seal them
- Flip over the dough balls and lay them sealed side down on the lined baking sheet | Brush liberally with olive oil and sprinkle with sesame seeds, gently pressing the seeds into the dough | Put the baking sheet in the oven and bake for 25-30 minutes, until golden brown
- Remove from the oven, transfer to a plate, and serve with tomato ketchup to dunk in
3 3/4 cups - bread flour- plus a little extra
1/2 (7g) - envelope instant yeast
1 1/2 tsp - salt
1 cup + 7 tbsp - water, at room temperature
vegetable oil or extra-virgin olive oil for greasing
- Measure the flour into a large bowl | Stir in the yeast and salt and mix well | Use your hands to make a well in the middle of the flour | Pour in the water and slowly mix together, kneading well with your fingers | Add more flour if necessary so that it's not too sticky
- When the dough has come together, take it out of the bowl and put it on the floured work surface | Knead for 15 minutes, stretching and folding the dough, turning it 90 degrees, then repeating until it becomes really smooth and springy
- Proof the dough | Wipe any flour or dough out of the bowl and rub the insight lightly with oil | Put the dough bak in, cover the bowl with plastic wrap, and leave to rise for about 1 hour, until doubled in size | This is the first proof, and your dough is now ready to be made into one of the following recipes
- Makes enough for the one of the following:
- - 2 large pizzas
- - 15 dough balls
- - 4 flat breads