Saturday 9 December 2017

Savoury Gifflar

When I was making the gifflar a couple of weeks ago, I couldn't help but thnk how similar they were to a pre-rolled pizza slice...which got me thinking "why not do a savoury, pizza inspired one?". Last weekend I did a trial run on Christmas dinner, which is going to be beef wellington, and I had some Prosciutto ham (I had to google how to spell that), some mushrooms, and a bit of flavour inspiration. I needed a snack for a race, so I made a batch of these.

Really happy with the flavours. It was a bit tricky making them look neat, and next time I would chop the mushrooms finer, and maybe even do the filling after I've cut the wedges, so I can avoid the edges, and get a better seal. I avoided this with this batch, but some cheese (either inside, or sprinkled on top) would not go amiss, and would add to the "izza" vibe, giving you a true Italian/Nordic crossover!

Savoury Gifflar - Recipe

Dough Ingredients

  • 500g strong white flour
  • 10g salt
  • 150ml milk
  • 10g fast action yeast
  • 3 large eggs
  • 50g room temperature butter
  • ~20-50ml of warm water
1) Warm the milk in a microwave to ~40'C (lukewarm)

2) Stir the yeast into the milk with a fork, and leave for 10 minutes until it's got a layer of bubbles on top

3) Place the flour and salt in a stand mixer with the dough hook attachment

4) Mix the eggs into the developed yeast mixture

5) Pour the yeast mixture into the flour, and begin to mix

6) When the dough forms, if it looks a little dry add the water sparingly until it softens the dough

7) Add the butter to the dough in parts, allowing each chunk to combine into the dough

8) Mix the dough for 8-10 minutes on a medium speed, until the dough starts to clean the sides of a bowl.

9) Transfer to an oiled bowl, and leave to prove until tripled in size. While it is proving, make the fillings


  • 200g button mushrooms
  • Sprig of fresh thyme
  • 50g butter
  • 100ml white wine

  • 1 pack (approx 90-100g) of Prosciutto ham

  • 50g butter
  • 40g tomato puree
  • 1tsp garlic salt
  • 1tbsp Worcestershire sauce
1) For the mushrooms, place 50g of butter in a frying pan over a medium heat

2) Finely chop the  mushrooms, and place in the frying pan

3) Fry for 5-6 minutes until soft

4) Add the wine, and continue to cook on a medium heat until all the moisture is absorbed into the mushrooms

5) Leave to one side to cool

6) Melt the other 50g of butter in a hetproof bowl

7) Stir in the tomato puree, garlic salt and Worcestershire sauce

8) Tear the Prosciutto ham into small pieces


  • 1 beaten egg, mixed with a litle milk
  • Sesame seeds
1) Knock back the proved dough, and split into 3 parts (approx 300g each)

2) Roll each part into a circle approximately 30cm across

3) Spread 1/3rd of the tomato mixture over the circle

4) Sprinkle 1/3rd of both the mushrooms and Prosciutto ham even over the circle

5) Cut the circle into 8 "pizza slices"

6) Roll each pizza slice from the wide end, forming a croissant-like shape.

7) Place these on a baking sheet (you'll need 2) lined with baking parchment or silicone sheets

8) Repeat for all 3 parts of dough, making 24 gifflar in total

9) Lightly brush each with water, and leave to prove for 45 minutes

10) Pre-heat the oven to 160-170'C

11) Brush each gifflar with the egg/milk mixture, and sprinkle sesame seed over them

12) Bake in the oven for 20-25 minutes, until golden

13) Remove to a wire rack to cool