Vietnamese Steak Calzones

Makes 6 calzones

Ingredients

• Steak
  • 6 TBSP Soy Sauce
  • 1 TBSP Sriracha
  • 680 g Diced Steak
  • 9 Cloves of Garlic Minced
  • 3 tsp Granulated Sugar
  • 2 tsp Freshly Ground Black Pepper
• 70 % Hydration Dough
• Cucumber Carrot Slaw
  • 75 ml White Wine Vinegar
  • 3 Persian Cucumber thinly sliced
  • 255 g Carrots thinly sliced
  • 1.5 tsp Sugar
  • Salt and Pepper to taste
  • Optional: a handful of fresh Mint and Basil leaves
• Cheese mixture
  • 400 g Ricotta
  • 30 g Creme Fraiche
  • 4g Sesame Oil
  • 18g Sriracha
  • 1 Lime zest
  • Salt and Pepper to taste
• Calzone brush
  • Olive Oil
  • Sriracha
  • Dark Soy Sauce

Directions

1. Marinate Steak
   • Mix all steak ingredients together in a large metal bowl and refrigerate 2 hours or overnight.
2. Make dough
   • Link to Dough
3. Cucumber Carrot Slaw
   • Mix all cucumber carrot slaw ingredients together in a bowl and refrigerate for 30 minutes – 2 hours
4. Cheese mixture
   • Mix all cheese mixture ingredients together and refrigerate until needed
5. Lightly pan sear steak to release juices
   • Heat cast iron skillet on medium high heat for a few minutes.
   • Add 1 TBSP of oil
   • Add entire mixture of steak. Remove from heat.
   • This will lightly sear the steak but not over cook it. It will finish cooking in the oven.
   • Transfer steak to a sieve to let juices drain. It is best to drain as many juices as possible in this step otherwise the calzone will get soggy.
6. Assemble and Brush
   • Press and stretch dough out into a thin symmetric shape. I like to stretch mine into a rectangle.
   • Add cheese mixture down the center of the dough leaving space on either end to seal the calzone
   • Cover with a 6th of the beef mixture.
   • Pull one side over the filling to close the calzone. Seal by pressing hard and crimp the edges buy twisting small pieces at a time a pressing tight.
   • Cut a hole in the center for an air vent.
   • Brush with calzone brush mixture
7. Bake
   • Place baking stone in cold oven closest to heating element. For my gas stove it is the bottom rack. Many electric ovens will have a heating element on the top of the oven therefore it would be best to use the top oven rack in this case.
   • Preheat oven with baking stone at max oven temperature. My oven maxes out at 550 °F.
   • Bake for 7 – 10 minutes depending on how high of heat you can set your oven at. I bake mine for 8 minutes at 550 °F
   • If baking in a wood fired oven make sure you use 0 – 0 flour. Other flours cause a bitter charing taste when heated to the high heat temperatures found in a wood fired oven. The baking times will be closer to 3 minutes
8. Cool
   • Cool on a wire rack for a few minutes
9. Serve with a side of cucumber and carrot slaw.

Critiques

1. This was really fantastic
2. Adding sesame seeds to the top might be good
3. It was a little wet. Might want to remove creme fraiche and maybe add a little corn starch to beef after draining