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Ploughman's cheese & tomato pockets

Put a fresh twist on a picnic classic with these moreish cheese & tomato rolls

  • Prep: 15 mins
    Cook: 25 mins
    Plus rising
  • Makes 6
  • More effort
  • Makes 6
  • More effort
  • Calories 479
  • Carbohydrates 57
  • Saturated Fat 10
  • Sugar 6
  • Protein 24
  • Fat 19
  • Fibre 5
  • Salt 1.78

Nutrition per serving

  • Calories 479
  • Carbohydrates 57
  • Saturated Fat 10
  • Sugar 6
  • Protein 24
  • Fat 19
  • Fibre 5
  • Salt 1.78

Ingredients

  • 300ml semi-skimmed milk
  • 25g butter
  • 500g strong granary flour (we used Dove's Farm Malthouse), plus extra for rolling
  • 7g sachet fast-action yeast
  • a little oil, for the bowl
  • 2 tbsp wholegrain mustard
  • 200g strong cheese, such as extra-mature cheddar, grated
  • 225g cherry tomato, halved

Tip

Serve with...
Pack a few apples, thickly sliced ham, pickles and chutney for a portable ploughman's. A pot of coleslaw or a pork pie wouldn't go amiss either.

Method

  1. Put the milk and butter into a small pan and gently warm until the butter melts. Set aside for 5 mins or until the milk feels just warm to the touch. Meanwhile, mix the flour, yeast and 1 tsp salt together.

  2. Mix the wet ingredient into the dry, then set aside for 10 mins to let the liquid act on the flour – this will prevent you having to knead it for a long time later on. After 10 mins, turn the dough onto a floured surface and briefly knead until springy and smooth. Put into an oiled bowl, cover with oiled cling film and leave to rise for 40 mins or until doubled in size.

  3. On a floured surface, roll out the dough to a rectangle about 40cm wide x 30cm tall. Spread the mustard all over the dough, then evenly scatter with twothirds of the cheese. Fold the top third of the dough down, then the bottom third up, to make a sort of long, thin envelope. Cover with a tea towel and leave to rise for another 30 mins or until pillowy.

  4. Heat oven to 200C/180C fan/gas 6. Trim the ends, then cut the dough into 6 equal slices. Lift onto a floured baking sheet, cut sides down. Tuck the bottom edges under a little, so that the filling won’t escape underneath and the top opens up like a purse. Push the tomatoes and the rest of the cheese into the tops, then bake for 25 mins or until dark golden brown and the cheese is bubbling. Cool. Will keep in an airtight container for 2 days.

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