Tuesday, 30 March 2021

Potato Calzone Recipe

I used to love calzones before I had to start eating gluten free...


I haven't had one in about 12 years and the other day I really fancied one. I had recently made a wrap from a potato so I thought I would try it using potato and it actually worked! It is basically the same ingredients as gnocchi.


(Makes 1)

340g potato, peeled & diced
1 tbsp gluten free flour, plus extra for dusting
Pinch of Italian seasoning
1 egg, separated
Drizzle of extra virgin olive oil
Salt & pepper

Fillings (can be whatever you like):
Handful of grated cheese
1 tbsp tomato puree
Pinch of Italian seasoning
Sliced ham
Sliced mushroom
Sliced spring onion


Place the potatoes in cold water, then slowly bring to the boil. Turn down to a simmer and cook for about 10 minutes until soft. Drain and mash the potato then allow to cool for a few minutes.

Meanwhile prepare your fillings and preheat the oven to 190c.

Place the mashed potato in a mixing bowl, add the flour, egg yolk, seasoning and herbs to the bowl and mix together. Gradually form a dough using floured hands. 

Place a sheet of parchment paper on a pizza tray and sprinkle with flour to avoid sticking. Place the dough in the center and then put another sheet of paper on top. Press or roll out the dough between the two sheets. Spread over the tomato puree like you would a normal pizza, but then add the rest of the toppings to only half of the base, leaving a 1 inch gap around the edge. Carefully fold the base in half over the toppings and press down the edges with a fork to seal (see video above). 

Beat the egg white and brush over the top of the calzone and bake in the oven for about 20 minutes until golden.







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