Divide the dough in half and roll each piece out into a rough circle, about 25cm across. Divide the kale mix between them, heaping the mixture onto one half. Dot over the ricotta then fold over the other half and crimp around the edges so they look like 2 large pasties. Dust with flour then lift onto a baking-paper-lined baking sheet. Cook for 15-20 minutes or until they’re puffed and golden.
Ingredients
- ciabatta bread mix 250g
- olive oil 3 tbsp
- garlic 2 cloves, sliced
- red chilli 1, deseeded and finely chopped
- kale 100g, chopped and woody stems discarded
- ricotta 8 tbsp
- plain flour for dusting
Method
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Step 1
Heat the oven to 200C/fan 180C/gas 6. Make the dough following pack instructions. Heat the oil in a pan and fry the garlic, chilli and kale until the kale wilts a little, then cool.
-
Step 2
Divide the dough in half and roll each piece out into a rough circle, about 25cm across. Divide the kale mix between them, heaping the mixture onto one half. Dot over the ricotta then fold over the other half and crimp around the edges so they look like 2 large pasties. Dust with flour then lift onto a baking-paper-lined baking sheet. Cook for 15-20 minutes or until they’re puffed and golden.
Nutritional Information
- Kcals 443
- Fat 23.5g
- Saturates 8g
- Carbs 39.6g
- Sugars 2.9g
- Fibre 1.6g
- Protein 17.5g
- Salt 1.3g
