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Piggy Panuozzo

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Nobody needs an excuse to buy (or eat!) extra pigs in blankets in December- but if you do, this is the best excuse! Soft Neapolitan dough baked to perfection in Roccbox, awesome pigs in blankets and the best curry ketchup outside a German Christmas market, make this the best savoury festive treat around!!

1

To make the curry ketchup, pop the cloves, curry powder, paprika and cinnamon in a blender and whizz to a powder. Add the onion and garlic to the blender and whizz till you have a paste.

2

Add a lug of olive oil to a saucepan on medium heat and add the paste. Cook out for around 4 minutes, stirring regularly and add a little more oil if required. Add the sugar and honey and continue to cook for a couple of minutes before adding the vinegar and stirring well.

3

Pour the water into the pan and stir well with a wooden spoon, scraping the bottom as you do so to pull off all the fond at the bottom of the pan.

4

Add the remaining ingredients and turn the heat down to low and let blip away for a few minutes before blending till smooth.

5

Turn a preheated Roccbox down to its lowest flame setting and pre heat a pan with a splash of oil in. Add the pigs in blankets to the hot pan and cook in Roccbox, shaking occasionally, for 5-6 minutes.

6

Add a splash of Worcestershire sauce and maple syrup to the sausage pan before chucking in a few sprigs of thyme. Use a spoon to toss the sausages in the maple and worcester and leave to one side.

7

Split a 230g Neapolitan dough ball in half and press on half open into a slipped shape. Turn the flame back up on Roccbox and launch the dough into the oven. Bake for around 90 seconds, turning as required.

8

Use scissors to cut down one long side of the panuzzo and open it up like a book. Spread in a generous amount of the curry ketchup before adding the pigs in blankets and sprinkling over a little extra curry powder.

Serves
1-2
Oven Temp.
450°C
Ingredients
For the curry ketchup;
  • 4 Tbsp Curry Powder
  • 1 Tbsp Smoked Paprika
  • 3 Cloves
  • 1/4 Tsp Ground Cinnamon
  • 1 White Onion, roughly sliced
  • 1 Garlic clove, roughly sliced
  • 1 Tsp Soft Brown Sugar
  • 1 Tbsp Honey
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Worcestershire Sauce
  • 1 Tbsp Mustard
  • 175ml Water
  • 250g Ketchup
  • 10-12 Pigs in Blankets per Panuozzo
  • Worcestershire Sauce
  • Maple Syrup
  • Thyme Sprigs
  • Leftover Neapolitan dough (230g dough ball split in half for each panuzzo)
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