Name: Egg and chorizo calzone
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 2 teaspoon vegetable or olive oil, plus 2 tbsp extra; 3 chorizo sausages, sliced; 3/4 cup lukewarm water; 1 teaspoon caster sugar; 1/2 teaspoon salt; 2 teaspoon (7g) sachets instant dried yeast; 2 cup plain flour; 120 gram baby spinach leaves; 5 eggs, at room temperature; mixed salad, to serve

Egg and chorizo calzone

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Serves 4

Prep

30M

Cook

15M

Total

45M

Ingredients

2 teaspoon vegetable or olive oil, plus 2 tbsp extra

3 chorizo sausages, sliced

3/4 cup lukewarm water

1 teaspoon caster sugar

1/2 teaspoon salt

2 teaspoon (7g) sachets instant dried yeast

2 cup plain flour

120 gram baby spinach leaves

5 eggs, at room temperature

mixed salad, to serve

Method

1.Heat oil in a large frying pan over moderate heat.

2.Add chorizo; cook, stirring, 3-4 minutes, or until golden. Drain on paper towels.

3.Preheat oven to very hot, 220°C (200°C fan-forced). Half-fill the kitchen sink with warm water. Grease two oven trays.

4.Whisk water, sugar, salt and yeast in a medium jug. Place in prepared sink 8-10 minutes, or until mixture is frothy (if not frothy, discard and start again).

5.Sift flour into a large bowl. Add yeast mixture and extra oil; stir to form a dough.

6.Turn dough out onto a lightly floured surface; knead 8-10 minutes, or until smooth. Divide into 4 portions; roll each portion into a 24cm (diameter) round.

7.For each calzone, arrange one-quarter spinach over half the dough, leaving a 2cm border. Top with one-quarter chorizo.

8.Make a small indent (nest) in centre of chorizo; break an egg into nest. Fold dough over to enclose filling; press edges together to seat. Carefully transfer to prepared trays.

9.Whisk remaining egg; brush over calzones. Bake 15 minutes, or until golden and crisp. Serve with salad.

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