Serves 8
- 140g Whole milk
- 200g 00 Flour
- 200g Manitoba flour
- 7g Dehydrated brewer’s yeast
- 80ml Water
- 20ml Extra virgin olive oil
- 1 tsp. Salt
- 150g Sundried tomato pâté
- 80g Parmigiano Reggiano, grated
- 50g Almond sprinkle
Savoury rose pie
Savoury rose pie
200 min
Ingredients
Method
Pie
Put the two types of flour, brewer’s yeast, water, and olive oil in the bowl of a planetary mixer.
Mix the ingredients using the k beater, then replace it with the dough hook and knead for about 15 minutes adding salt towards the end when the dough is smooth and elastic.
Cover with cling film and allow to prove until doubled in volume (about 2 hours).
Roll out the dough on a slightly floured pastry board to form a rectangle of about 45x30cm.
Spread the tomato pâté on the surface as far as 2cm from the edges, then sprinkle with grated Parmesan and almonds. Roll the dough by the long side to form a cylinder. Place the slim cylinder on the pastry board with the seam side down
With a sharp knife cut slices of about 3-4cm and arrange them duly spaced inside a tin lined with baking paper. Cover with a damp cloth and allow to prove for 30 minutes.
Bake the rose pie in a pre-heated oven at 190° C for 45 minutes. Remove from the oven and allow to cool a little before serving.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
