Tear and Share Filled Bread

Tear and Share Filled Bread

2 loaves, enough to feed 6

Ingredients

  • 1 500g bag ciabatta or focaccia bread mix

  • Olive oil, about 3-4 tbsp

  • Coarse salt and cumin seeds to sprinkle

  • FILLING

  • 400-500g minced Scotch Lamb PGI

  • 1 onion, finely chopped

  • 1 clove garlic, crushed

  • 1 heaped tsp grated fresh ginger

  • 2 green chillies, seeded and finely chopped

  • 1 tsp ground coriander

  • ½ tsp garam masala

  • 1 tbsp tomato purée

  • Small handful coriander, roughly chopped

Cooking Method

  1. Make the bread dough according to pack instructions,and leave covered in a warm place while you make the filling.
  2. Fry the lamb in a hot nonstick pan over high heat with a pinch of salt till lightly browned but not dry. Add the onion, garlic, ginger, chillies and dry spices, stir well and cook gently for 5 minutes.
  3. Add the tomato purée and 3 or 4 tablespoons of water, gently bubble until all the liquid has evaporated.  Allow to cool. Stir in the chopped coriander.
  4. Cover two baking sheets with baking parchment.
  5. Divide the risen dough in two and stretch or roll each into a round and place on the baking sheets. Divide the filling between the two rounds of dough, each in a thick stripe down the middle third. Fold over one flap, stretching it a little to completely cover the filling then bring over the last third to cover the first. Repeat. Press the tips of your fingers into the dough to seal, making sure no meat is showing, and flip over the loaves on the paper, seam side down.
  6. Brush the tops generously with olive oil then jab your fingertips into the dough, all over, to make dimples. Loosely cover the loaves with cling film and leave to rest in a warm place for 20-30 mins till puffy.
  7.  Meanwhile set the oven to 220°c.
  8. Sprinkle the bread with salt and cumin seeds then bake for 25-30 minutes until well risen and lightly golden, and hollow-sounding when tapped underneath.

Serving suggestions

Serve with a sliced tomato and onion salad and some garlicky raita.

Where can I buy Scotch Beef, Scotch Lamb and Specially Selected Pork?

Scotch Beef, Scotch Lamb PGI and Specially Selected Pork are available at most supermarkets, usually at the butcher counter. Just ask the counter staff if you’re not sure.

You can also buy Scotch Beef PGI, Scotch Lamb PGI and Specially Selected Pork at independent butchers.

Find your nearest at our sister site below.

Scotch Butchers Club

If you’re not in the mood for cooking, Scotch Beef PGI is also served at many quality restaurants. Find one near you at our sister site below.

Scotch Beef Club

Where else to buy:

Sign up for our newsletter

We won’t pass on your address to anyone and will only send updates once or twice a month.