Potato and Gorgonzola calzone with walnuts and raisins

Ingredients

Preparation

Method

Boil the potatoes until soft. Strain and set aside.

Cut the onion into thin strips and cook in a pot with the butter over a medium heat until caramelised.

Heat the sweet wine, add the chopped raisins and cook until the liquid evaporates.

Cut the Igor Gorgonzola cheese into small pieces.

Mash the potato leaving lumps and mix with the caramelised onion, raisins, chopped walnuts and chopped Gorgonzola cheese. Season with salt and pepper

Assembly:

Spread out the pizza base and place the potato filling in the middle.

Close the calzone like you would a pasty and cook in a preheated oven at 200ºC until golden brown for about 20 minutes.

Note:

To brown the surface of the calzone, brush on some beaten egg.

Tip: You can use the paper that the dough was wrapped in to bake the calzone and prevent it from sticking to the baking tray.