Mini calzone stuffed with cauliflower - ground pork ragù
In general the cauliflower is not one of my favorite vegetables but in this recipe I just love it. Perfectly complements the spicy pork ragù. These mini calzones can be served both as an appetizer or a main dish accompanied with a creamy sauce like aioli to give them a little twist.
For 4 Person(s)
- 2 packeges of ready pizza dough
- 1 small cauliflower
- 500 g ground pork
- 2 garlic cloves
- 1 tsp cumin seeds
- 1 tsp brown sugar
- 2 tbsp fish sauce or soy sauce
- salt and pepper to taste
- cheese to your liking
- olive oil (for the pan)
- 1 egg (optional for the egg wash)
- 1 tbsp water (optional for the egg wash)
Mini calzone stuffed with cauliflower - ground pork ragù Directions
- In a pot with salty boiling water, cook cauliflower florets for about 10 minutes then drain. I use the orange cauliflower but any kind is just fine.
- Heat the pan, add 1 tablespoon of oil then add minced meat, previously salted and peppered. The pan must be very hot to not boil the meat but make it crispy and not burned. Continue until the meat is well cooked with help of a wooden spoon to separate the pieces. Turn off the heat, drain the meat from the fat through a sieve. Throw away the fat and put the meat aside.
- Clean the pan with a piece of paper (no need to wash it with water). Put the pan back on medium – high heat, pour 1 tablespoon of olive oil, add finely chopped garlic and cumin seeds. Cook for 1 minute.
- Add sugar, let it caramelize for about 10 seconds then add the meat and cauliflower. Mash the cauliflower florets a little bit with a fork, add the fish sauce or soy sauce and cook for a few minutes. Taste the filling and add salt and pepper if necessary.
- Put the filling aside to let it cool. Remove the pizza dough from the fridge at least 10 minutes before proceeding with stuffing.
- Roll out the pizza dough. With a glass with thin borders or a large cookie cutter crop little circles. Knead scraps of dough, roll out with a rolling pin and cut again until you use all the dough.
- Place about 1 tablespoon of filling and some of cheese on each disc. Fold it in half, pressing the edges together and crimping them to seal. If you prefer, you can seal them using a fork.
- Place the mini calzones on a baking tray lined with baking paper. Brush with an egg band water mixture to give them some extra golden color.
I don't like cauliflower but that looks yummy. - Morgana