Now I have to admit that Mr B was the genius behind these, they came from a book I bought him a while back called Dough by Richard Bertinet, but we changed it a little by making them a lot smaller than he suggests and I made up my own fillings.
Preheat the oven to it’s highest temperature. Make up a batch of white bread dough, this will make enough dough balls for 6-8 people as pre-dinner nibbles with drinks.
Once the dough has risen, divide into equal sized balls slightly smaller than ping pongs, they will increase in size slightly when you cook them so try to make them on the smaller rather than larger size.
Flour your hands and a baking tray, put one of the dough balls into the palm of your hand and make a well in the centre using your thumb. Spoon a small amount of filling into the well, ensuring that it fits into the hole and doesn’t leak out over the top.
Place on the baking tray and put in the oven, turn it down to 200ºC and bake for 8-10 minutes until golden. If you’d like them crispy, spray the inside of the oven with water before putting them in the oven and then halfway through cooking.
Serve whilst still warm with a really cold sparkling wine…or champagne if you’re feeling flush!
Sun dried tomato and basil – Put 6 sun dried tomatoes and a handful of basil in a small food processor and whizz to a paste, add 2 tbsps olive oil and season generously.
Peppadew and red pepper – Put 8 peppadews, 1 garlic clove and one roasted red pepper in a small food processor and whizz to a paste, season generously.
Olive tapenade – Put 18 black/green olives in a small food processor, whizz to a paste. Add 1 tbsp olive oil and 1 tbsp lemon juice, season generously with pepper.