Garlic Knots

Garlicy, herby, melt-in-your-mouth pillows of dough.

Garlicy, cheesy, melt-in-your-mouth pillows of dough.

Garlicy, cheesy, melt-in-your-mouth pillows of dough.

Garlic knots are strips of pizza dough twisted into the shape of a knot, baked till golden brown, and then brushed with a garlic and herb infused butter. I have been craving them ever since I last ate them at Pizza Pigrims in London.

With plenty of time on hand, I tried to perfect the recipe at home and turns out they are SO much easier than you’d expect and packed with flavor.

Nothing beats homemade dough fresh out of the oven especially if its smothered in garlicky buttery goodness.

Garlicy, cheesy, melt-in-your-mouth pillows of dough.

These rolls are a cinch to make.It is a little hard to tie the dough into knots, but after a few tries you get the hang of it.

Below is a step-by-step guide on how to shape them along with a picture tutorial at the end of the recipe:

How to Shape Garlic Knots

  1. Using your hands, shape the dough into a log.
  2. Cut the log into 1-inch strips.
  3. Roll each strip into a long rope, around 8-inches long.
  4. Tie the rope into a knot.

Don’t worry if they are a little wonky (like mine :p), they still taste delicious.

Garlic knots are best served fresh out of the oven.  However, they are still  light and soft when served the next day. Simply heat them in a microwave for a few seconds until warmed through.

They are traditionally served as an accompaniment with a bowl of soup, pasta or pizza, but they are so delicious that they can be served alone, and can be a perfect addition to your iftar table.

Garlicy, herby, melt-in-your-mouth pillows of dough.

They are one of the most satisfyingly delicious things to eat and are unbelievably addictive. Try them this Ramadan and let me know they turn out.

More delicious recipes you can try this Ramadan:

Shepherd’s Macaroni Pie

Stuffed Italian Pie

Chicken Bread

Cheesy Baked Pasta

Garlic Knots

 Yields: 16- 18 knots
Ingredients:
For the Dough
·         2 1/4 cups (280g) all-purpose flour
·         1/2 tsp (2g) salt
·         2/3 cup (160ml) lukewarm milk
·         1 tbsp (15g) sugar
·         1 standard packet of instant yeast
·         2 tbsp (30g) melted butter or oil
·         1 egg
For the Garlic Butter
·         4 Tablespoons (50g)  butter, melted
·         3 garlic cloves, minced
·         2 Tablespoons chopped fresh coriander
·         Pinch of salt
Directions:
  1. Make the dough: In a large mixing bowl combine all the dough ingredients and start kneading it for 5-7 minutes until it pulls away from the edges of the bowl.
  2. Shape the dough in a ball and place in a greased bowl. Brush the top lightly with some oil. Cover with a kitchen cloth, and allow the dough to rise somewhere warm until doubled in size, around 2 hours.
  3. Shape the dough: When the dough is ready, punch it down to release the air. Using floured hands on a lightly floured work surface, shape the dough into a log shape (refer to picture guide below). Using a very sharp knife, slice into 1-inch strips. Roll each strip into a long rope. Tie each rope into a knot. You can tuck the two ends of the knots underneath the knot or leave them out. Arrange the knots on two greased baking sheets.
  4. Cover with a kitchen towel and let the knots rest for 30 minutes.
  5. Preheat oven to 350F (180C).
  6. Brush the knots with beaten egg.
  7. Bake the knots for 18-25 minutes until golden.
  8. Topping: While they are baking, make the garlic butter by mixing together the melted butter, garlic, chopped coriander and salt together.
  9. Brush the knots with butter mixture right after they are out of the oven.
  10. Serve hot.

How to shape them

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Picture credits: Finecooking

Stuffed Italian Pirazo Pie

Remember how I ranted on about college starting in my last post? Well, it did start and so much has been happening since then that I haven’t had the time to post anything. Group problems, project dilemmas, frenemies, general steering clear of some evil people, and what not.

Italian Pirazo Pie; a twist on the classic meat pie.

If there’s any recipe fit for a mighty comeback it would be a pie. Nothing beats a good ole pie!

A savory pie to be exact. Made with meat and cheese and dough and carbs.

It is so so good! I kid you not.

This recipe consists of two separate recipes.

  • one is for the pie filling,

  • the second is for the base and top of the pie which is essentially a tweaked up recipe of my foolproof pizza dough

Italian Pirazo Pie; a twist on the classic meat pie.

It makes for two pies. I made one with the beef filling, and stuffed the other one with a random shredded spicy chicken mix.

You can go wild with the filling;

  • sub the ground with chicken or sausages

  • add in corn, beans, mushrooms

  • drizzle in some Sriracha

  • or a dash of paprika

This is YOUR pie and the world is your pickle. Add in anything and everything your heart desires!

Italian Pirazo Pie; a twist on the classic meat pie.

 

How this pie works?

You fit half of the dough onto a pie plate, spoon on the filling, and then top with another piece of rolled out dough; plain or go fancy like I did with some rusty lattice work.

If you want to learn how to do proper pie lattice, check out this tutorial.

Italian Pirazo Pie; a twist on the classic meat pie.

This pie does take time to come together.

  1. Make the dough. Let it proof.

  2. Make the filling. Let it cool.

  3. Assemble the pie.

  4. Bake. Let it cool.

And THEN you get to dig in.

But it’s all well worth the time and effort…for this pie really is scrummy. You’ll find yourself going in for second And third helpings. Maybe more. :3

Italian Pirazo Pie; a twist on the classic meat pie.

I’m sure you’ll love this Italian Pirazo Pie; it’s a twist on the classic meat pie, easy to make and deeply comforting.

If you have any questions or comments let me know in the comment box down below. 🙂

Stuffed Italian Pirazo Pie

Serves: 6-8
Ingredients:
For the Dough
3 cups all-purpose flour, plus more as needed
1 standard packet (1/4 ounce) or 2 ½ teaspoons active dry yeast
2 teaspoons granulated sugar
1 teaspoon salt
1 egg
¼ cup vegetable oil
½ cup whole milk
Lukewarm water, as needed
For the Filling
2 Tbsp cooking oil
1 tsp ginger garlic paste
250g ground beef
½ tsp red chilli flakes
½ tsp salt
¼ tsp ground black pepper
½ tsp cumin powder
1 tomato, chopped
1 Tbsp tomato paste
2 Tbsp tomato ketchup
¼ tsp garam masala (all-spice powder)
1 green chilli, finely chopped
Fresh coriander, finely chopped
1 green bell pepper, chopped
Cheddar cheese, shredded
Sesame seeds
1 egg, for egg wash
Directions
DOUGH
In a large mixing bowl combine the flour, yeast, sugar, salt, the egg, oil, and the milk. Slowly mix in the water with your hands till all the ingredients are mixed well and dough starts to form.
Knead the dough for 5-7 minutes on a floured counter top till the dough becomes smooth and is no longer sticky. Add more flour if it is still sticky.
Bang the dough on the counter top 7-8 times for elasticity.
Shape the dough in a ball and place in a greased bowl. Brush the top lightly with some oil. Cover with plastic or a kitchen cloth, and allow the dough to rise somewhere warm until doubled in size, around 2 hours. In the meantime, prepare the filling.
FILLING
Heat oil in a pan, and fry the ginger garlic paste till golden brown. Add in the ground beef. Cook till the beef changes color, stirring constantly, for around 3-4 minutes. Add in the red chilli flakes, salt, black pepper, cumin powder, chopped tomato, and the tomato paste along with a ¼ cup of water. Mix. Cover and let it simmer on low heat for 10-12 minutes.
Then, increase the heat, and let excess water evaporate, stirring constantly. Add in the ketchup, bell pepper, coriander, garam masala, and the chopped green chilli. Mix well.
Set aside, and allow to cool.
ASSEMBLING
Punch down the dough and divide in half. Roll both halves, onto a floured counter surface, in the shape of two circles around 10 inches wide or according to the size of your pie plate.
Place one half of the rolled out dough onto a greased pie dish. Spoon on the filling. Top with shredded cheese. Place the other rolled out half of the dough on top. Crimp the edges. Brush with a beaten egg. Sprinkle on a few sesame seeds.
Bake at 200 degrees C for 25-30 minutes till its golden brown.
Enjoy!

 

Italian Pirazo Pie; a twist on the classic meat pie.