Get stuffed: Award-winning Three Blue Ducks chef Darren Robertson’s delicious spicy beef calzone recipe

In case you’ve never heard of it, a calzone is an Italian dish which is basically pizza dough stuffed with filling and folded in half.

Darren Robertson is chef, restaurateur and TV personality shared his recipe for a spicy calzone with a zesty twist which serves two.

Calzone with Spiced Beef Mince, Basil, Mozzarella & Citrus Butter

For the Dough

• 250g Strong flour (bread flour)
• 1 tsp instant yeast
• 1/2 tsp salt
• 1/2 tsp sugar
• 150ml warm water
• 1 tbsp olive oil

For the Spiced Beef Filling

• 200g Cleavers Premium beef mince
• 1 garlic clove, finely chopped
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 2 green shallots (chopped)
• 6 cherry tomatoes (chopped)
• Salt and pepper
• Olive oil, for cooking
• 125g The Organic Milk Co Shredded Mozzarella
• Handful of fresh basil leaves
• Flour, for dusting

For the Whipped Citrus Butter

• 50g The Organic Milk Co butter, softened
• Zest and juice of 1/2 lemon
• pinch of paprika

Method

1. To make the dough, combine the flour, yeast, salt, and sugar in a bowl. Add warm water and olive oil, then knead until smooth and elastic, around 8 to 10 minutes. Cover and set aside in a warm place until doubled in size, about an hour.
2. For the beef filling, heat a drizzle of olive oil in a pan over medium heat. Add the garlic and cook until fragrant, then add the beef mince, cumin, paprika, chili flakes (if using), salt, and pepper. Cook until browned and cooked through, fold through the chopped tomato and green shallot. Set aside to cool slightly.
3. To make the citrus butter, whisk the softened butter with the lemon zest and a pinch of paprika.
4. Preheat your oven to 220C. Once the dough has risen, divide it into two equal pieces and roll each into a 20cm circle. On one half of each circle, spoon the beef mixture and top with torn mozzarella and basil leaves. Fold over the dough to enclose the filling and crimp the edges to seal. Transfer the calzones to a baking sheet lined with baking paper.
5. Bake for 15 to 18 minutes or until puffed and golden. Once out of the oven, brush each calzone generously with the citrus butter. Serve warm.

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