Cheese balls with garlic in pastry with tomato sauce

• butter↗50g g

  cut into cubes

• strong white wheat flour↗300g g
• yeast↗7g sachet fast-action dried g

  fast-action dried

• caster sugar↗1 tbsp tbsp
• mozzarella↗200g block g

  cut into 1.5 cm cubes

• gruyere↗65g g

  coarsely grated (optional)

• butter↗100g g
• garlic cloves↗2

  pressed

• rosemary↗1

  sprig, leaves removed and finely chopped

• olive oil↗1 tbsp tbsp

  plus extra for bowl and tray

• garlic clove↗1

  chopped

• tomato purée↗250g g
• wine vinegar↗1 tsp tsp
• caster sugar↗1 tsp tsp
• dried chili pepper↗pinch of
• базилік↗½ small bunch of

  порваний, плюс додатково для подачі

Step-by-step instructions

1. 1

   Heat 175 ml of water in a saucepan until steaming, then add the butter. Remove from the heat and let cool until the mixture is just warm (not hot). In a large bowl or mixer combine the flour, yeast, sugar and 1 tsp salt. Add the cooled butter mixture and knead a soft dough with a wooden spoon or mixer. Knead for 10 minutes by hand (or 5 minutes with a mixer) until the dough is elastic and smooth. Transfer to an oil‑greased bowl, cover with a clean kitchen towel and place in a warm spot to rise for 1½–2 hours, or until doubled in volume. Alternatively, let it rise in the refrigerator overnight.

2. 2

   Grease a tray with oil and line it with parchment paper. Deflate the dough, then knead again for a few minutes. Flatten a small piece of dough (about 20 g) into a disc and place a mozzarella cube and a pinch of gruyère in the centre. Wrap the cheeses with the dough and shape into a ball. Transfer to the prepared sheet. Repeat with the remaining cheese and dough, spacing the balls ½ cm apart – after rising they should just touch. Cover with a clean kitchen towel and let rise in a warm place for 30 minutes.

3. 3

   Meanwhile, prepare the garlic butter. Melt the butter in a small pan over low heat, then add the garlic and rosemary and stir. Remove from heat and set aside for later use. Preheat the oven to 180 °C (160 °C fan, gas 4). Brush the risen balls with the garlic butter and bake for 25‑30 minutes, until the balls are cooked through and the centre is molten.

4. 4

   While the balls bake, prepare the tomato dipping sauce. Heat oil in a saucepan and sauté the garlic for 30 seconds. Add the tomato purée, vinegar, sugar and dried chili pepper, bring to a boil and simmer for 10 minutes until the sauce thickens. Season to taste and add basil. Brush the warm balls with the remaining garlic butter, then serve them with the tomato dipping sauce.