Italian Pork Pasties

Stir together the yeast, sugar and warm water and leave to stand for 5 minutes.

Put the flour and salt into a mixing bowl and make a well in the centre. Add the yeast mixture and 1 tablespoon oil and mix well to a moist dough.

Put the dough into a lightly oiled bowl and cover with oiled cling film. Leave to stand at room temperature for about 1 hour, until doubled in size.

Place a baking tray in the oven and heat the oven to 230°C (210° fan) 450°F gas 8.

Heat 1 tablespoon oil in a frying pan. Add the sausage and cook for 6-8 minutes, until browned and cooked through. Drain on absorbent kitchen paper.

Heat another tablespoon of oil and cook the onion for 2 minutes, then add the pepper and garlic. Cook, stirring occasionally for 10-15 minutes, until the vegetables are tender and beginning to brown.

Put the vegetables into a large bowl and stir in the remaining ingredients, except the semolina.

Punch down the dough on a floured surface and divide into 6 equal pieces. Roll each into a ball.

Roll out 1 ball of dough into a 20cm|8" round. Place 1/6 of the filling on one side of the dough, then fold over the dough to enclose the filling, pressing down firmly to seal. Repeat to make 5 more calzones.

Brush the top of each calzone with the remaining oil and sprinkle lightly with semolina. Sprinkle the hot baking tray with semolina.