I decided (rather belatedly) that it should be my new year’s resolution to make sure I a) cook and b) blog a recipe once a week. So, I’m kicking off the year by using up the leftovers from our Christmas cheeseboard. We actually had so much cheese this year that we had a designated shelf in the fridge assigned to cheese.
I would probably serve these with salad, chutney and maybe some more Granny smith apples if you have any left.
250g strong white bread flour
15g softened butter
25-40g stilton (depending on taste)
1 Granny smith apple (one large or two small)
12 walnut halves, approx
1 tsp lemon juice
salt and pepper
Make the dough by mixing the flour, butter, salt and yeast in a bowl with around 160ml cool water. The dough should be slightly stickier than you would usually work with. Work the dough in the bowl for a few minutes to stretch the gluten and when it is less sticky, turn it out onto a lightly floured surface and work for 5-10 minutes until soft and elastic.
Leave to prove for 2-3 hours until doubled in size. Meanwhile, crumble the stilton, roughly chop the walnuts and chop the apple into very small cubes for the flatbread filling. Drizzle with a teaspoon of lemon juice to stop the apple from discolouring, add a pinch of salt and pepper.
Knock back the dough and divide into 6 portions. Shape each into a ball and roughly flatten. Place a spoonful of mixture into the centre of each disc and pull the edges over the top to seal in the filling. Roll out to around 15cm diameter.
Fry in a lightly oiled pan on a medium heat for 3 minutes on each side. Serve with salad and more apple.