Name: Beef and bean calzone
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/4 cup vegetable or olive oil; 200 gram beef mince; 50 gram packet mexican seasoning; 400 gram can red kidney beans, rinsed; 200 gram piece pumpkin, peeled, cut into 1 cm pieces; 1 cup frozen peas, thawed; 1 teaspoon caster sugar; 1/2 teaspoon salt; 2 teaspoon (7 g sachet) dried yeast; 2 cup plain flour, plus extra, to knead; 1/2 cup tasty cheese, grated; 250 gram cherry tomatoes, chopped; 2 tablespoon parsley, chopped; sour cream, to serve

Ingredients

1/4 cup vegetable or olive oil

200 gram beef mince

50 gram packet mexican seasoning

400 gram can red kidney beans, rinsed

200 gram piece pumpkin, peeled, cut into 1 cm pieces

1 cup frozen peas, thawed

1 teaspoon caster sugar

1/2 teaspoon salt

2 teaspoon (7 g sachet) dried yeast

2 cup plain flour, plus extra, to knead

1/2 cup tasty cheese, grated

250 gram cherry tomatoes, chopped

2 tablespoon parsley, chopped

sour cream, to serve

Method

1.Heat 1 tablespoon of the oil in a large saucepan over moderately high heat. Add mince; cook, stirring to break up lumps, for 5 minutes or until browned. Add seasoning, beans, pumpkin and 1/2 cup water.

2.Reduce heat to low; simmer, covered, for 8-10 minutes or until pumpkin is just tender. Stir in peas. Cool.

3.Preheat oven to 220°C/200°C fan forced. Grease 2 baking trays.

4.Whisk 3/4 cup lukewarm water, sugar, salt and yeast in a medium jug. Stand in a warm place for 8-10 minutes or until mixture is frothy (if not frothy, discard, then start again).

5.Sift flour into a large bowl. Add yeast mixture and remaining oil; stir to form a dough. Turn out onto a lightly floured surface; knead for 8-10 minutes or until smooth. Divide into 4. Roll each piece into a 20cm (diameter) round.

6.For each calzone, place a quarter of the mince mixture over half the dough, leaving a 2cm border. Top with a quarter of the cheese. Fold dough over to enclose; press edges together to seal. Carefully transfer to prepared trays.

7.Bake for 15 minutes or until golden and crisp. Combine tomato and parsley in a medium bowl. Serve with salsa and sour cream.

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