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Tear and Share Filled Bread

Name: Tear and Share Filled Bread
Cuisine: Recipes
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

This ciabatta or focaccia bread filled with delicately spiced Scotch Lamb is sure to be a crowd pleaser.

How to cook & Ingredients

50 minutes plus resting

50 minutes

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

Make the bread dough according to pack instructions, and leave covered in a warm place while you make the filling.

1
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.

2
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.

3
Cover two baking sheets with baking parchment.

4
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.

5
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.

6
Meanwhile set the oven to 220°C.

7
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.

8

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Tear and Share Filled Bread

Make the bread dough according to pack instructions, and leave covered in a warm place while you make the filling.

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.

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.

Cover two baking sheets with baking parchment.

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.

Meanwhile set the oven to 220°C.

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.

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Serving Suggestion

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

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