Zapiekanki

Pork · Polish classic.

Ingredients

• 2 Baguette
• 1 tablespoon Butter
• 2 tsp Vegetable Oil
• 1 chopped Onion
• 300g Mushrooms
• 1 clove Garlic
• 1 tablespoon Mayonnaise
• 50g Cheddar Cheese
• 75g Ham
• 75g Polish Kabanos
• 50g Mozzarella
• 2 Dill
• 1 tablespoon Chives
• Drizzle Tomato Ketchup

Method

1. Bake — Heat the oven to 200C/180C fan/gas 6. Bake the baguettes on a baking tray for 8-10 mins, then leave to cool.
2. Prep and chop — Heat 2 tsp of the butter and 1 tsp of the oil in a pan over a low heat and cook the chopped onion for 5 mins until soft.
3. Stir — Stir in the mushrooms, turn the heat to medium and cook for 5-10 mins more until the veg is soft and the mushroom liquid has evaporated.
4. Stir — Stir in the garlic and cook for 1-2 mins until soft.
5. Stir — Season, then stir in the mayonnaise and remove from the heat.
6. Mix together — Halve the baguettes lengthways, then return to the baking tray, cut-side up and spread over the mushroom mixture, then sprinkle over the cheddar, ham, kabanos and mozzarella.
7. Bake — Bake for 8-10 mins, or until the cheese has melted and turned golden.
8. Fry — Meanwhile, heat the remaining butter and oil in a pan over a medium heat and fry the sliced onions for 5 mins until golden and soft.
9. Heat the pan — Remove from the heat and set aside. Once the pizzas are cooked, top with the caramelised onions, dill pickles (if using), the chives and a zig-zag drizzle of ketchup.

More Poland recipes

• Beetroot & red cabbage sauerkraut
• Bigos (Hunters Stew)
• Bigos (Polish hunter's stew)
• Braised stuffed cabbage
• Challah
• Golabki (cabbage roll)