Ultimate Spaghetti Bolognese
- 2 mins
- 6 portions
- Medium
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Gruyere & Onion Dough Balls
Delicious gluten free dough balls - filled with Gruyere and caramelised red onion - a perfect party bite for the festive season!
-
Cook: 20 mins
Prep: 15 mins - 12
- Easy
- Suitable for home freezing
Go back
Gruyere & Onion Dough Balls
Delicious gluten free dough balls - filled with Gruyere and caramelised red onion - a perfect party bite for the festive season!
-
Cook: 20 mins
Prep: 15 mins - 12
- Easy
- Suitable for home freezing
Ingredients
| 175ml warm water | |
| 50g butter | |
| 300g Juvela Gluten Free White Mix | |
| 2tsp dried yeast | |
| 1tsp caster sugar | |
| 1tsp salt | |
| 1tbsp olive oil | |
| Knob of butter | |
| 2 red onions, thinly sliced | |
| 100g Gruyere, grated | |
| 1tbsp thyme leaves |
Method
- Melt the butter and then leave to cool slightly.
- In a large bowl, combine the Mix, yeast, sugar and salt. Add the butter and water and stir with a wooden spoon to form a dough.
- Knead for 5minutes by hand or in a food mixer with a dough hook. Transfer to a large oiled bowl, cover with oiled cling film and leave to prove in a warm place for 1hour until doubled in size.
- Meanwhile, heat the oil and butter in a large frying pan and gently fry the onions for 10-15minutes until softened and golden. Allow to cool, then stir in the grated cheese and thyme.
- Once the dough has risen, take small pieces from the dough, and roll into circles (approx. 10cm across) then pop a small spoonful of the onion mixture in the middle and wrap the dough around, pressing together to seal the edges. Reshape the dough ball on your surface if necessary, then place seam-side down on a non-stick baking tray. Repeat with the rest of the dough, saving a little bit of the onion mixture.
- Spoon the leftover onion mix on top of each roll, then bake in a preheated oven (180°C/160°CFan/Gas Mark 4) for 20-25minutes until golden brown.
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