A conventional Cornish miners’ pasty sometimes included beef, potato, onion, and yellow-fleshed swede (identified in Cornwall as turnip, or rutabaga in North America); when cooked collectively, it fashioned a gravy. Meat was costly and typically exhausting to supply , so extra greens had been usually substituted to make ends meet. The pastry itself is a thick shortcrust made utilizing lard or shortening, which could clarify why miners had been eager to eat the crust. (In our opinion, it’s one of the best half!)
We requested Cornish recipe developer Grant Batty (@grantbatty) to create a riff on this basic consolation meals (and some different iconic British dishes) utilizing his Ooni pizza oven. As a Cornishman, Grant was eager to develop a pasty-inspired calzone, although he was cautious to notice (in order to not be disowned by associates and neighbors) that the 2 dishes are not the identical. After a number of tasty experiments, he settled on a deeply satisfying calzone full of a hearty beef sauce and a contact of crumbled Cornish blue cheese for a creamy, salty accent.
Notes: Bake the filling effectively upfront and ensure it’s at room temperature earlier than inserting it within the dough. The filling needs to be effectively cooked however not runny, in any other case the dough received’t prepare dinner sufficiently.
4 hours complete; 40 minutes lively (excluding dough preparation)
Makes one calzone
1x 250-gram pizza dough ball
3 tablespoons (45 grams) extra-virgin olive oil
188 ounces (500 grams) diced beef chuck
2 tablespoons (16 grams) flour
2 yellow onions, finely chopped
4 fluid ounces (125 milliliters) crimson wine
5 fluid ounces (150 milliliters) beef inventory
1 teaspoon (5 grams) Marmite
1 tablespoon (15 grams) Worcestershire sauce
2 tablespoons (30 grams) tomato purée
2 giant garlic cloves, finely sliced
3.5 ounces (100 grams) potato (ideally Cornish new potatoes, however any waxy various will do)
3.5 ounces (100 grams) rutabaga
wonderful sea salt and freshly floor black pepper, to style
1 ounce (30 grams) Cornish blue cheese (or your favourite substitute)
This recipe would go well with a number of pizza types, however we predict basic pizza dough, sourdough, or neo-neapolitan can be an amazing match. Be sure to arrange your dough forward of time to make sure it rises at room temperature earlier than firing up your oven.
Preheat your standard oven to 325°F (160°C). On the stovetop, heat two tablespoons of extra-virgin olive oil in a big casserole pot or Dutch oven over medium warmth. Brown the meat till every bit is golden and caramelized. Cowl with two tablespoons of flour and prepare dinner within the oil till every bit is brown on all sides.
Add the chopped onions and sautée till delicate (about 5 minutes). Add the crimson wine, beef inventory, Marmite, Worcestershire sauce , tomato purée, and garlic. Stir till mixed and prepare dinner for five minutes to scale back.
Add the chopped potato and swede and stir effectively, scraping any burned bits off the underside of the pot. Cowl with a lid and prepare dinner within the oven for about 3 hours, stirring as soon as each hour.
The meat is prepared when it falls aside when pressed with a fork. Take away from the oven and let it attain room temperature.
While you’re able to prepare dinner your calzone, hearth up your Ooni pizza oven, aiming for 850°F to 950°F (450°C to 500°C) on the stone baking board inside. Use an infrared thermometer to rapidly and precisely verify the temperature of the stone.
Place a dough ball in your calmly floured work floor. Push the air from the middle out to the sting along with your fingers, or alternatively, use a rolling pin for extra uniform thickness. Stretch the dough out to a smaller, 9-inch-round base of roughly 1 / 4 inch (5 millimeters) in thickness, then lay the stretched dough over your calmly floured pizza peel.
To the middle of the pizza, add a ladleful of the meat stew. Crumble your cheese excessive. Fold one half of the dough over the opposite to create a calzone form. Crimp the perimeters as demonstrated right here.
Give the peel a shake to verify nothing is sticking, then launch the calzone into the oven for about 2 minutes, turning each 30 seconds or so, till it’s completely cooked.
Take away, slice in half for those who like, and serve scorching. Take pleasure in!