Pissaladiere parcel

Serves: 6

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Total Time: 205

Prep Time: 100

Cook Time: 105

• 900 gram(s) onions
• 3  garlic cloves
• 200 gram(s) goat's cheese
• 8  anchovy fillets (see Cook's Tips)
• 6 tablespoon(s) olive oil
• 1 sprig(s) rosemary or 5ml (1 level tsp) dried
• 375 gram(s) strong, plain white flour
• 2.5  easy-blend dried yeast
• 5  salt
• Flour for sprinkling
• 1  beaten egg
• Rosemary sprigs and sea salt to sprinkle

Method

1. Peel and finely slice onions and garlic. Crumble the cheese; chop the anchovies. Heat 60ml (4tbsp) oil; add onions, garlic and rosemary. Lay greaseproof paper over the onions; cover pan with a tight-fitting lid. Simmer over a low heat for 45min, stirring occasionally, adding water if onions look dry. Drain onions, reserving the liquid.
2. For the dough, stir together flour and yeast; make a well. Add reserved onion liquid made up to 300ml (1/2 pint) with warm water, remaining oil and salt, stirring until a soft dough is formed. Knead for 10min (4-5min in a mixer). Shape into a ball; place in a oiled bowl. Leave for 45min until doubled in size.
3. Mix the crumbled cheese and chopped anchovies into the cooked onion mixture.
4. Roll dough out to a 30.5cm (12in) round. Lift on to a lightly floured baking sheet. Spread onion mixture over, leaving a 6.5cm (21/2in) border. Lightly brush border with water. Bring up sides to cover the filling; seal well. Place another non-stick baking sheet on top of parcel and invert it, so the seal is underneath. Press down lightly.
5. Make deep, diagonal slashes across the top, 1cm (1/2in) apart; prove for 30min or until spongy. Brush lightly with beaten egg. Sprinkle with rosemary and sea salt.
6. Cook at 220°C (200°C fan) mark 7 for 45min-1hr (if it over-browns, cover with greaseproof paper). Cool for 5min.
7. PREPARE AHEAD Complete to end of step 5. Refrigerate for up to 4hr. TO SERVE Complete the recipe. COOK'S TIPS If you omit the anchovies, this dish will be suitable for vegetarians.

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