4 dill pickled cucumbers, cut lengthwise into 2 mm slices
120 g cheddar cheese, cut into thin slices (approx. 6 slices)
1 egg, lightly beaten
2 tsp white sesame seeds
Preparation
Dough
Grease a bowl with oil and set aside.
Place water, yeast, sugar, flour, salt, oil and egg into mixing bowl, then knead Dough /1 min 30 sec. Transfer dough onto a silicone bread mat or work surface and form into a smooth ball. Place in prepared bowl and cover with a tea towel. Set aside in a warm place to prove until doubled in size (approx. 45 minutes). Clean and dry mixing bowl. Meanwhile continue with recipe.
Filling
Line a plate with paper towel and set aside. Place a frying pan over high heat. Add bacon and fry until golden brown. Place bacon onto prepared plate and set aside to drain.
Place onion, garlic and oil into mixing bowl, then chop 5 sec/speed 5. Scrape down sides of mixing bowl with spatula, then saute 3 min/120°C/speed 2.
Add mince, paprika, salt and pepper, then sauté 8 min/120°C//speed 1, without measuring cup. Remove mixing bowl from base, then remove lid and set aside mixture to cool.
Preheat oven to 200°C. Grease a cast iron casserole dish (25 cm) and set aside.
Divide reserved proved dough into 2 parts, in proportions of ⅔ and ⅓. Roll out the larger portion on a lightly floured silicone bread mat or work surface. Line base and sides of prepared casserole dish. Place reserved cooled mince mixture into lined dish and press down evenly. Spread with tomato sauce and mustard. Cover the top with cucumbers, fried bacon and cheese slices. Roll out the remaining portion of dough into a circle (approx. 26 cm). Place over the top of the filling. Pinch edges together, using your fingertips to crimp edges. Brush top with egg wash and sprinkle with sesame seeds.
Bake for 30-35 minutes (200°C), until golden brown. Remove from the oven and set aside for 10 minutes. Cut into slices and serve warm.
