Stuffed Chilli Dough Balls with Ben’s

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

Mia Jacobs

Dish by Mia Jacobs



For the dough

250gstrong bread flour

1 tspsalt

1 tspveg oil

1/2 tspfast action yeast

1/2 tspsugar

175mlwarm water

For the dip

4 tbsp vegan mayo

2 tbsppickled jalapenos, finely chopped

to tastelime juice

to tastesalt and freshly ground pepper

For the garlic butter

50gvegan butter

2garlic cloves, grated

small handfulfresh parsley, finely chopped

For the filling

1 xBen's Plant Powered Chilli Non Carne

50gvegan cheddar, cut into small cubes

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.


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!

What do you think of the recipe?

Mia Jacobs

Mia Jacobs

Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.

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