Serves 6 | Prep 15 mins + rising | Cook 25 mins
For the dough:
350g flour
1 tbsp sugar
good pinch of salt
2 tsp instant dried yeast
175ml lukewarm milk
75g softened butter
1 free-range egg
For the filling:
2 or 3 sun-dried tomatoes, shredded
small jar of piquillo peppers, drained
100g semi-soft vegetarian sheep’s or goat’s cheese, thinly sliced
Folares Bread pies
1. Combine the dry ingredients in one bowl. Mix the milk, butter and egg in another bowl. Pour this mixture into the dry (but don’t yet wash the bowl). Mix to a soft dough and knead well until smooth and no longer sticky. Cover the bowl with a tea towel and leave in a warm place to double in size.
2. Lightly oil or grease a loosebottomed cake tin (about 20cm). Knock back the dough and knead it lightly again. Divide into 3 parts.
3. Flatten the first ball of dough and fit it into the base of the cake tin. Cover with half of the filling ingredients.
4. Flatten the second ball of dough and cover the fi lling. Top this with the remaining sun-dried tomatoes,
peppers and cheese.
5. Flatten the remaining dough and cover the filling, tucking down the edges neatly. Use a wet pastry brush
to wipe around the inside of the bowl in which you mixed the egg and milk, and then brush the top of the pie.
6. Cover with a tea towel and leave to rise. Preheat the oven to 180C/fan 160C/gas 6.
7. When the pie has nearly doubled in size, put it into the hot oven and bake for around 25 minutes. If the top gets too dark, cover it loosely with baking paper or foil. Take out of the oven and allow to cool on a rack.