Stuffed Chilli Dough Balls with Ben’s

Name: Stuffed Chilli Dough Balls with Ben’s
Cook time: 1 hour
Yield: 4
Ingredients: 250g strong bread flour; 1 tsp salt; 1 tsp veg oil; 1/2 tsp fast action yeast; 1/2 tsp sugar; 175ml warm water; 4 tbsp vegan mayo; 2 tbsp pickled jalapenos, finely chopped; to taste lime juice; to taste salt and freshly ground pepper; 50g vegan butter; 2 garlic cloves, grated; small handful fresh parsley, finely chopped; 1 x Ben's Plant Powered Chilli Non Carne; 50g vegan cheddar, cut into small cubes

Fluffy, cheesy stuffed dough balls with Ben’s smokey Chilli Non Carne – an absolute delight and way too good to resist.

Done in 1 hour

Serves 4

Dish by Mia Jacobs

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Ingredients

These are the ultimate dough ball, and they're vegan. The smokey Chilli Non Carne from Ben's makes the perfect filling so all you have to make is the dough and a delicious dipping sauce that's tangy, creamy and indulgent.

Method

Start making your dough by mixing the flour with the salt. Add in the yeast, sugar, veg oil and water and start bringing the mixture together into a dough. Knead vigorously for 10 mins until smooth and when poked, the dough bounces back.

Roll into 12 balls then leave on a tray lined with baking paper, cover securely so they don't sry out and let rise in a warm place for 50 mins.

Prepare the dip by combining all the ingredients. In a separate bowl, combine the ingredient for the garlic butter. Preheat the oven to 200 degrees celsius.

Roll the proved balls out into circles, fill with 1 tsp of Ben's Chilli Non Carne and a small cube of cheese. Wrap the dough around the mixture and pinch any excess dough from the bottom. Repeat with all the dough balls then leave to rise for another 10 mins. After 10 minutes, brush them with plain butter and place in the oven for 12-15 mins. Brush with garlic butter again once out of the oven.

Serve warm with the dip and enjoy!

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Mia Jacobs

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