Ingredients
| DOUGH | |
| 500g bread flour | |
| 1 teaspoon salt | |
| 1 x 7g packet (approx 1 teaspoon) instant yeast | |
| 300ml warm water | |
| ¼ cup olive oil plus extra for brushing | |
| PEA FILLING | |
| 3 tablespoons olive oil | |
| 2 cloves garlic, finely chopped | |
| 3 cups frozen peas | |
| 120-150g baby spinach | |
| ½ cup artichokes from a jar, drained and roughly chopped | |
| 1 good handful mint leaves, chopped | |
| zest and juice of 1 lemon | |
| TAHINI MISO SMEAR | |
| 2 tablespoons white miso | |
| 2 tablespoons tahini | |
| 2 teaspoons maple syrup | |
| 2-3 tablespoons water | |
| TO ASSEMBLE | |
| 100g feta, crumbled (optional) | |
| 1 teaspoon sumac | |
| 2 teaspoons sesame seeds | |
| ¼ cup yoghurt |
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Instructions
| 1. | DOUGH |
| 2. | Combine the flour, salt and instant yeast in a stand mixer. |
| 3. | Add the water and oil and mix using a dough hook (alternatively mix together by hand for 5-7 minutes). |
| 4. | Knead on a floured surface until smooth. |
| 5. | Leave, covered, on the beach to double in size, around 1 hour. |
| 6. | PEA FILLING |
| 7. | Prepare the filling while the dough rests. |
| 8. | In a frying pan, add the oil and gently fry the garlic. |
| 9. | Add the peas and cook gently until tender (they don’t need to be defrosted before you cook them). |
| 10. | Add the spinach and cook until wilted. |
| 11. | Take around one-third of the mix and roughly chop in a food processor. |
| 12. | Add back to the mix, stir and set aside to cool. |
| 13. | Add the artichokes, mint and lemon zest and juice. |
| 14. | TAHINI MISO SMEAR |
| 15. | Whisk together until smooth. |
| 16. | TO ASSEMBLE |
| 17. | Heat the oven to 200°C. |
| 18. | Line two baking trays with baking paper. |
| 19. | Divide the dough into equal portions (around 70g each if making 12 pies or 35g if making 24) and roll into a ball. |
| 20. | On a lightly floured bench, roll into an oblong shape, slightly stretching the dough if necessary. |
| 21. | Set aside half the tahini miso smear to use as a drizzle. |
| 22. | Using the rest, lightly brush a little onto each portion of dough. |
| 23. | Put a spoonful of pea filling onto each piece of dough. |
| 24. | Lightly roll the edge over the filling and pinch together the points at each end to make a boat shape. |
| 25. | Brush the edges with oil. |
| 26. | Sprinkle over the feta if using, and add some sumac and sesame seeds over the filling. |
| 27. | Use a spatula or pastry scraper to transfer to the baking tray. |
| 28. | Repeat with the remaining dough. Bake for 20 minutes. |
| 29. | Whisk the yoghurt into the remaining tahini miso smear and loosen with enough water to make a drizzling consistency. |
| 30. | Drizzle over the warm breads to serve. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jessica Hemmings