kilard Cheddar Flatbread With Beef, Green Peppers and Portabello Mushrooms

Yields: 8 Servings Difficulty: Medium Prep Time: 10 Mins Cook Time: 1 Hr 30 Mins Total Time: 1 Hr 40 Mins
  1. Recipe by Maurice McGeehan, @thenowastechef


So full of flavour, this dish is perfect as an appetizer or pair it with salad as a main meal. Pour yourself a glass or two of wine and enjoy.






0/28 Ingredients
Adjust Servings
    For the dough
  • For the filling
  • For the topping
  • For the red pepper paste


0/3 Instructions
  • For the dough stir in the dried yeast in small bowl and pour in half the warm water and dissolve mixing with your fingers. Set aside for the yeast mixture to get frothy for 5 minutes. Combine the flour and salt in the mixing bowl then add the ¾ of the olive oil and the yeast mixture. Pour in the remaining water to the flour mixture and mix until smooth and the dough leaves the sides of the bowl. The dough will get sticky as you knead, so pour the remaining 1 tbsp. olive oil and stir in additional flour if needed to help shape into a soft dough. Place the dough in large bowl and cover with a cling film. Leave it in a warm place for minimum 1 hour; it will be doubled in size. For the red pepper paste place the peppers, chillies, garlic, salt, sugar and olive oil and vinegar the blender and blend until smooth. Transfer the mixture to a saucepan and simmer gently until the mixture is thick has reduced to a thick paste (about 1 hour) stirring frequently. Keep stirring frequently to take care that the mixture doesn't stick to the bottom of the pan.
  • Heat olive oil in a heavy based saucepan and stir in the onions, garlic and peppers. Sauté the onions and peppers for 3-5 minutes over medium heat, until they start to soften, then add the beef mince, paprika and dry herbs and cook until the mince has browned then add the tomatoes, red pepper paste and let simmer for half an hour to reduce some of the liquid. Add the parsley and mint then season with salt and freshly ground black pepper. Once the dough is risen, place the dough on a lightly floured surface. Knead the dough for a minute then divide the dough into two pieces and roll into two balls. On a lightly floured surface, roll the dough balls into 2 oval shapes of 20 cm x 40 cm and ½cm thick.
  • Line a large baking tray with baking paper and place the 2 oval flat bread dough on the tray. Spread the filling evenly over the 2 flat breads, leaving 2 cm at the edges as a border with no filling. Sprinkle some the Kilard cheese on top then arrange the mushrooms and basil over the cheese, drizzle with some olive oil, then sprinkle a little more of the cheese on top. Then fold in the sides to act as border to keep the filling intact. Squeeze the oval dough at each end to make it pointy. Brush the edges of dough with the olive oil and bake in a preheated oven at 180c for 25 minutes, until the flat bread golden brown and crispy at the edges. Then cut into 3 inch slices and serve cut into slices and serve with a salad. Enjoy!!!

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