Impanata is an Italian pie which can make a great quick supper if you’re already proving some sourdough. Don’t be limited by what’s below – use up whatever is in your fridge (e.g. leeks and blue cheese instead of broccoli and mozzarella/roasted butternut squash, feta and cumin). It’s great cold for lunch the next day too.
Ingredients
Approx. 250g sourdough dough after first (bulk) fermentation.
200g broccoli, chopped into small florets and cooked until just soft
1 onion, finely diced and cooked until soft
1 ball of mozzarella/125g ricotta
1 egg, beaten
Bunch of herbs, chopped – whatever is available (dill/rosemary/oregano, e.g.)
1tsp crushed coriander seeds
Zest of an unwaxed lemon
Some chilli flakes (to taste)
Baby potatoes, cooked until soft and mashed
4 cloves garlic in their skins, cooked with the potatoes until soft
Salt and pepper
In a large bowl combine the broccoli, onion, cheese, egg, herbs, coriander seeds, lemon zest, chilli flakes, cooled potatoes and mashed garlic. Season liberally.
Divide your proved dough in half and gently tease both pieces into two approximate rounds about 25-30cm in diameter and 1cm thick. If you shape your dough on two reusable pieces of silicone baking sheet or paper you will make life much easier. Pile your cooled pie contents into the middle of one round, leaving 2cm around the edge. Pick up the other dough round and place it on top of the pie contents (if you’ve used a baking sheet just flip the sheet over on top of the pie and peel it carefully off, using a dough scraper if you need to). Crimp the bottom edge of the dough over the edge of the top dough – make sure the edges are well sealed. Use your baker’s blade to cut some holes in the top of the pie to let the steam escape, and oil the top lightly with rapeseed or your usual standard kitchen cooking oil. Pre-heat your oven to 240 degrees and place a baking stone or metal baking tray in the oven to heat. Let the dough rest until the oven is up to heat, then carefully lift your dough onto the stone or into your heated tray (a pizza peel is useful here, and if your pie is sitting on a baking sheet it’s easier still). Cook for 20-25 minutes, until puffed up and with a deep golden-coloured crust. Leave to cool on a wire rack for 10-15 minutes, and then slice. This should serve 4 for supper, with a green salad on the side. Or two for supper with some left for lunch the next day!