Savoury Baps

Savoury Baps

Method

Using a plain white dough cut the dough into 80 gram dough pieces and round up.

Rest the dough for 5 to 10 minutes then flatten to a circle of approximately 10 centimetres.

Dock the middle of the dough piece with a fork and then place approximately 20 to 30 grams of Barker’s Professional Savoury Filling in the indentation.

Prove.

Then sprinkle 10 grams of cheese on top.

Bake at 200°C for approximately 12 to 15 minutes or until golden brown in colour.

Savoury Baps

Savoury Baps

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Small Pizzas

Small Pizzas

Method

Using a pizza dough cut into a 200 gram piece and round up.

Rest the dough for 10 minutes.

Then pin the dough out to a circle of approximately 20 centimetres.

Spread approximately 60 to 80 grams of Barker’s Professional Savoury Filling on top.

Sprinkle with 40 grams of grated cheese.

Bake at 220°C to 230°C for approximately 8 minutes until golden brown in colour.

Small Pizzas

Small Pizzas

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Topped Ciabattas

Topped Ciabattas

Method

Using a standard ciabatta dough cut into 300 gram dough pieces.

Rest on the bench for 1 hour (or desired bench time).

Knock back slightly (not too much) and then spread approximately 80 grams of Barker’s Professional Savoury Filling on top.

Rest for a further 30 minutes.

Bake at 220°C for approximately 16-18 minutes until golden brown in colour.

Topped Ciabattas

Topped Ciabattas

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Flat Bread Pizza

Flat Bread Pizza

Ingredients

1 packet of Naan bread
250g smoked salmon pieces
1 Tbsp Barker’s Professional Sage & Onion Savoury Filling
2 Tbsp cream cheese
1 Tbsp capers
1 Tbsp shredded parmesan

Method

Spread Naan bread with Barker’s Professional Sage & Onion Savoury Filling.

Dot with cream cheese, salmon and capers.

Sprinkle with parmesan.

Bake at 180°C for 8 minutes.

Flat Bread Pizza

Flat Bread Pizza

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Savoury Pull-aparts

Savoury Pullaparts

Method

Using a standard white bread recipe develop the dough and rest on the bench for 5 minutes. (Make sure the dough is covered to avoid skinning).

Scale the dough into small pieces of between 40 to 80 grams.

Place 1 kilogram of cut dough pieces into a bowl then add 250 grams of any Barker’s Professional Savoury Filling and blend together.

If the small dough pieces join together chop them up using a metal scraper.

Place the chopped savoury dough pieces into a greased sponge tin or place into muffin papers. (Only fill the muffin papers just over half way).

Place in the prover for approximately 38 to 42 minutes.

Bake at 210 degrees Celcius for approximately 12 to 16 minutes for the small muffin pull-aparts and 22 to 25 minutes for the larger pull-aparts or until golden brown in colour.

Remove from the oven and brush with olive oil.

Note: You can top with seeds or cheese after proving. Make sure the developed dough is not too soft (wet).

Savoury Pull-aparts

Savoury Pull-aparts

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Sage & Onion Pinwheels

Sage & Onion Pinwheels

Method

Make a standard scone dough.

Divide the scone dough into 350 gram pieces.

On a lightly floured bench pin out the scone dough to a rectangular shape (25 centimetres x 15 centimetres).

Then spread 80 grams of Barker’s Professional Sage & Onion Savoury Filling on top of the scone.

Roll up the scone dough like a jam roll and then cut into 8 even pieces.

Place on a baking tray and rest for 5 minutes.

Bake at 210°C to 220°C for approximately 10 to 12 minutes or until golden brown in colour.

 

Sage & Onion Pinwheels

Sage & Onion Pinwheels

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Savoury Twists

Savoury Twists

Method

Using a standard white bread recipe develop the dough and rest on the bench for 5 minutes.
(Make sure the dough is covered to avoid skinning).

Scale the dough into 350 gram pieces, mould dough and rest for 5 minutes.

Pin the dough out to a rectangle shape (approximately 20 centimetres in length by 30 centimetres in width).

Smear 80 grams of Barker’s Professional Savoury Filling onto the dough piece and spread out evenly.

Then sprinkle with 30 grams of grated cheese on top of the savoury filling (optional).

Roll up the dough tightly as for making a Chelsea bun or a jam roll.

Using a metal scraper cut the dough into half lengthways leaving one half uncut and still intact.

Slightly separate the two strands and plait by twisting each strand over each other to form a plait effect.

Cut the rest of the dough piece and repeat the plait.

Place in the prover for approximately 40 to 45 minutes.

Bake at 210°C for approximately 18 to 22 minutes or until golden brown in colour.

Remove from the oven and brush with olive oil.

Note: You can top with seeds or cheese after proving.

Savoury Twists

Savoury Twists

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Red Pepper, Onion & Feta Dampers

Red Pepper, Onion & Feta Dampers

Ingredients

1.5kg pre-made scone dough (slightly undermixed)
150g Peppadew™ Sweet Piquant Peppers
100g feta cheese
50g red onion
1g mixed herbs

Method

Add the diced peppers, feta cheese, red onion and mixed herbs to the scone dough.

Weigh into 400 gram dough pieces and lightly form into a round shape.

Lightly sprinkle with flour on top and then cut into four equal pieces. (Do not cut too deeply).

Place on a baking tray and leave to rest for 5 minutes.

Bake at 220°C for approximately 12 to 14 minutes or until golden brown in colour.

 

Red Pepper, Onion & Feta Dampers

Red Pepper, Onion & Feta Dampers

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Calzone

Calzone

Method

Using any white bread recipe develop dough and rest on the bench for 5 minutes.

Cut the dough into 200 gram pieces.

Round up and rest for a further 5 minutes.

Pin the dough pieces to 20 centimetres in diameter and dock the dough with a docker or a fork.

Wash the outside of the dough piece with an egg glaze.

Layer the inside with approximately 200 grams of filling made up of Barker’s Professional Savoury Filling, ham, cheese, sliced tomatoes, etc.

Place a second dough piece on top and seal.

Crimp the edges together as per a Cornish pastie.

Pierce the calzone with a knife to allow for the steam to escape.

Prove for approximately 30 minutes.

Bake at 200°C for approximately 20 to 25 minutes or until golden brown in colour.

Remove from the oven and brush with olive oil.

Calzone

Calzone

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Gourmet Sausage Rolls

Gourmet Sausage Rolls

Ingredients

500g beef mince
500g sausagemeat
200g mashed potato
300g Barker’s Professional Savoury Filling

Method

Mix well together.

Pipe gourmet mixture onto a flaked pastry sheet.

Roll up the flaky pastry and glaze both the top and the join of the roll with an egg glaze.

Rest for approximately 10 minutes.

Bake at 175°C fan bake or 210°C standard bake for approximately 15-20 minutes.
(The baking time will be dependent on the size of the gourmet rolls).

Note: For a more intense flavour burst add extra savoury filling to the mix.
You can use a variety of different toppings on each roll eg: poppy seeds, sesame seeds, etc

Gourmet Sausage Rolls

Gourmet Sausage Rolls

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