Tomato and Mozzarella Fold Overs

These are sooooooo good!! Make them, they are the perfect movie snack!

Makes 12 small buns

Ingredients

500g flour

200g on the vine tomatoes

1 bulb garlic

7g instant yeast

75g sun dried tomatoes

100g grated mozzarella

Mixed herbs 1 tbsp

Togarashi seasoning 1 and a half tbsp

Pinch of salt

1 tbsp sugar

Milk 125ml

Butter 50g plus extra for brushing

1. Drizzle your tomatoes on the vine with oil, salt and pepper and wrap in tin foil. Cut the top of your garlic bulb, drizzle plus salt and pepper and wrap in tin foil but leave the top exposed (as you want some charred bits, but equally if you prefer not to have these then fully cover the bulb). Place both in an oven at 180 conventional, fan 160 for 45 mins. Halfway through redrizzle garlic with oil.

2. To a large bowl at your flour, sugar, salt, togarashi seasoning and mixed herbs and mix until evenly combined.

3. Measure out your butter, and then add to your milk and heat till melted.

4. Wait until the tomatoes and garlic are finished, then remove them and purée together on a chopping board or using a blender.

5. Add this to your butter and milk then add this to the flour mix and stir. If needed at 50-75 ml water too. Mix together to a shaggy dough and then knead till it becomes springy and elastic. Cover and leave to prove for 1-2 hours.

6. Knock back dough, split into 12 small buns.

7. Take your buns flatten them slightly, cut up your sun dried tomatoes into small pieces and mix with the grated mozzarella. Place a small amount in the centre of the bun disk then fold over to cover into small semi circles. Reshape to more circular. Leave to prove for 20 mins.

8. Brush with butter and place into an oven at conventional 180 fan 160 for 25-30 minutes or until crispy on the top.

Signed, A Shipwrecked Coffee Addict