Ingredients

  • For the quilt
  • 500g strong white bread flour
  • ½ teaspoon salt
  • 325 ml lukewarm water
  • 1x 7g sachet of fast action yeast
  • 1 ½ teaspoons golden caster sugar
  • 1 tablespoon dairy free margarine, melted
  • 2 teaspoons sesame seeds
  • 2 teaspoons oregano
  • 1 teaspoon sea salt flakes
  • For the pigs
  • 2 teaspoons oil
  • 12 M&S No Pork Sausoyges
  • For the smoky tomato dip
  • 100g ketchup
  • 1 clove of garlic crushed
  • 2 tablespoons soft brown sugar
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon smoked paprika
  • 2 teaspoon vegan worcester sauce
  • 1 splash of Tabasco
  • Pinch of salt
  • For the creamy garlic dip
  • 60g vegan mayonnaise
  • 30g vegan creme fraiche
  • 1 garlic clove minced
  • ½ teaspoon chopped parsley
  • ½ teaspoon chopped chives

Steps

  1. Make the pizza dough
  2. In a small jug mix together the lukewarm water, yeast and caster sugar and allow to stand for a couple of minutes. Meanwhile, sieve the flour and salt into a large bowl and make a well in the centre. Pour the yeast mixture into the well and then using a fork lightly whisk the liquid in a circle, slowly drawing in the flour from the edges.
  3. Keep doing this until all the flour is incorporated and when it is too difficult to use the fork, use your hands to bring the dough together.
  4. Tip the dough onto a lightly floured surface and knead for 10 minutes - or 5 minutes if using an electric mixer with dough hook.
  5. Once the dough feels smooth and elastic, pull the dough back on itself to form a tight ball and using your finger press gently - if the dough springs back instantly then it is ready, however if it takes longer for the indentation to spring back then knead for a little longer.
  6. When your dough is ready place it in a lightly floured bowl, cover with a damp tea towel and leave in a warm place until it has doubled in size, approximately 1 hour.
  7. Fry your sausoyges
  8. Heat your oil in a large frying pan, and then in batches cook your sausages for approximately 8 minutes until they are evenly golden on all sides. Transfer to a plate to cool.
  9. Make your smoky tomato dip
  10. Add all your ingredients into a small pan and stir over a medium heat until dissolved. Once simmering, remove from the heat and allow to cool. Place in a small bowl to serve later.
  11. Make your creamy garlic dip
  12. Mince your garlic and add the mayonnaise, sour cream and chopped herbs. Mix together well and season with some salt and pepper. Place in a small bowl to serve later.
  13. Shape your pigs in a quilt
  14. Preheat oven to 190C.
  15. After your dough has risen, use your fists to knock the air out of the dough. Tip your dough onto a lightly floured surface and roll out to a large rectangle, then cut your rectangle into 8 long strips (trimming off any rough uneven edges - these can always be baked off separately!). Place your strips onto a baking tray, then starting at one end, fold back every other strip and lay down one of the sausoyges, bring the strips back down over it and then fold back the alternating strips and repeat with a second sausoyge. Repeat this weaving process until you have used all 6 sausoyges and reached the end of your strips.
  16. Trim the sides of the dough. Using your oil brush the tops of the dough strips, and in alternating rows sprinkle the oregano and then the sesame seeds. Sprinkle sea salt over all the strips. Place this into the oven and bake for 12 - 15 minutes until golden and crisp.
  17. Remove from the oven and cut into squares. Serve with the sauces to dip and dunk in. Enjoy!