1 tbsp celery seeds, plus a few extra
500g pack bread dough
200ml/7fl oz milk, plus a splash to glaze
100g/4oz extra-mature cheddar, grated
85g/3oz English Brie or Camembert, diced
1 small apple, cored and diced into small chunks
2 spring onions, finely chopped
1 tbsp poppy seeds
plain flour, for dusting
pickle, to serve
Stir the celery seeds into the bread dough mix. Pour the milk into a jug, make up to 325ml with water, then warm to hand temperature (this is easy to do in the microwave). Add to the bread mix and bring together following pack instructions. Leave to rise in a warm place until about doubled in size.
Meanwhile, mix together 85g of the cheddar, the Brie, apple and spring onions, and season a little.
Divide the dough into 8 even pieces. Roll a piece into a roughly 10cm-wide circle (about the thickness of a naan), then spoon an eighth of the cheesy mixture into the middle. Gather up the edges of the dough around the filling and pinch together to seal firmly – you don’t want it to burst while baking. Turn the roll over so the pinched bit seals and squashes together underneath. Re-shape a little if necessary. Repeat with the remaining dough and filling, then sit on floured baking sheets, spaced a little apart. Cover with oiled cling film and set aside in a warm place for 30 mins more.
Heat oven to 200C/180C fan/gas 6. Brush the rolls with a splash of milk, scatter with the poppy seeds plus a pinch more celery seeds and the remaining cheddar, then bake for 20-22 mins. Eat warm or cold, with pickle.
250 kcals, protein 12g, carbs 32g, fat 9g, sat fat 5g, fibre 2g, sugar 3g, salt 1g