Jamaican Callaloo Loaf
Jamaican Callaloo Loaf is a mixture of healthy vitamins and minerals along with a burst of Island spices and aroma. The perfect snack to leave you energized and fully satisfied. Feel free to have more than one!
Ingredients
- Dough Ingredients
- 360 grams flour
- 2 teaspoons instant yeast
- 12 grams sugar
- 1 teaspoon salt
- 113 grams milk
- 97 grams water
- 12 grams oil
- 1 lb. callaloo
- 1 tablespoon margarine
- 2 medium chopped onion
- salt to taste
- 1/4 cup water
- 1 clove garlic
- 1 scotch bonnet hot pepper
- 1 tablespoon black pepper
- 2 teaspoons cooking oil
- 1 cup water
Instructions
- Mix together all the dough ingredients
- Knead until you have a soft, tacky dough. This should take about 6-8 minutes.
- Set the dough aside to rise in a covered bowl while you work on the filling.
- Wash callaloo leaves
- Cut up callaloo leaves in pieces.
- Sauté scotch bonnet, chopped onion, pepper & garlic in margarine
- Add cut up callaloo leaves, water, oil and stir.
- Sprinkle with pepper and salt.
- Cover saucepan and cook callalloo for 7 mins. Do not overcook.
- When cool use as fill for dough
- Preheat oven to 400 F.
- Line a half sheet pan with parchment paper.
- When dough has risen, divide into 6 equal pieces.
- Roll each piece out to a 6- 7 inch circle.
- Top half of the circle with two heaping tablespoons of filling leaving a quarter inch from the edge untouched. Moisten this untouched edge with water or egg wash.
- Fold the other half over and press down to seal the dough.
- Ensure that the filling is even and there are no bulges before sealing.
- Let rest for 10 minutes
- Bake for 18 minutes or until the Callaloo loaves are a light golden brown.
- Let cool for a couple minutes before eating.
Nutrition
Calories: 300kcal | Carbohydrates: 51g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 425mg | Potassium: 144mg | Fiber: 3g | Sugar: 3g | Vitamin A: 119IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 3mg