Ozpig Australia
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These savoury Turkish turnovers were prepared on the Big Pig using some cast iron pans and the Flat BBQ Plates. The dough is super simple and it’s easy to make a few different filling variations during the same cook as ingredients will cross over from one to the other.

Gozleme Dough

(This recipe will make eight gozlemes)

Ingredients:
4 cups plain flour
1 teaspoon salt
1 ½ cups water
¼ cup olive oil

Dough Method:

1. Combine all ingredients in the bowl of a mixer or food processor and mix until a dough has formed. Turn out onto the counter and hand kneed until smooth. Cover with a cloth and allow to rest for 20 minutes.

2. Divide dough into 8 equal parts then ball up. Pin the dough out into very thin rounds about 10 inches in diameter. Stack the dough sheets as you go, layering them with baking paper to prevent them from sticking. Allow the dough to rest for 5 minutes.

Gozleme Fillings

Spicy Potato Filling
(This recipe will make 2 gozlemes)

Ingredients:
2 medium sized potatoes (choose something that’s good for mashing like a desiree)
¼ cup finely sliced spring onions
¼ tea spoon chili flakes
¼ tea spoon sweet paprika
¼ tea spoon ground cumin seeds
Freshly ground black pepper
Salt
1 tablespoon freshly chopped parsley
100g feta cheese
100g tasty cheese

Method:
1. Prep the Ozpig for a medium heat.
2. Peel potatoes and submerge in a pot of cold water. Bring the pot to a low rolling boil and cook potatoes until just tender.
3. Drain potatoes and allow to cool slightly.
4. Roughly mash potatoes and mix with spring onions, parsley, spices, salt and pepper. Allow to cool.
5. Fill gozlemes with potato mixture as well as crumbled feta and grated tasty cheese.

Cheese and Spinach Filling
(This recipe will make 2 gozlemes)

Ingredients:
4 cups baby spinach
100g feta cheese
100g tasty cheese
¼ cup finely sliced spring onions
1 tablespoon freshly chopped parsley
Freshly ground black pepper
Salt
100g feta cheese
100g tasty cheese

Method:
1. Coarsely chop the baby spinach.
2. Simply combine all ingredients to form a course, almost paste like consistency. Season with salt sparingly as the feta will make the mixture quite salty.

Spicy Sujuk and Cheese Filling
(This recipe will make 2 gozlemes)

Ingredients:
200g sujuk sausage
10ml olive oil
½ red capsicum
¼ medium sized brown onion
2 cloves garlic
1 tablespoon freshly chopped parsley
Salt
Freshly ground black pepper

Method:
1. Prep the Ozpig for medium heat.
2. Finely dice onion and capsicum, chop the garlic.
3. Peel the skin from the sujuk and slice into 2mm thick rounds.
4. Heat a pan with the olive oil then sautee onions, garlic and capsicum until softened. Allow to cool then add the sujuk, parsley, salt and pepper.
5. Fill gozlemes with sujuk mixture as well as crumbled feta and grated tasty cheese.

Spicy Lamb and Cheese Filling
(This recipe will make 2 gozlemes)

Ingredients:
200g lean lamb mince
10ml olive oil
½ red capsicum
¼ medium sized brown onion
2 cloves garlic
¼ tea spoon chili flakes
¼ tea spoon sweet paprika
¼ tea spoon ground cumin seeds
1 tablespoon freshly chopped parsley
Salt
Freshly ground black pepper

Method:
1. Prep the Ozpig for medium heat.
2. Finely dice onion and capsicum, chop the garlic.
3. Heat a pan with the olive oil then sautee onions, garlic and capsicum until softened. Add the lamb mince and brown off until cooked through. Season with spices, salt and pepper then add parsley. Allow to cool
4. Fill gozlemes with lamb mixture as well as crumbled feta and grated tasty cheese.

Gozlemes Recipe 

Ingredients:
1 recipe of gozleme dough
4 recipes of filling
100ml olive oil
Cacik (Turkish tzatziki) to serve
Lemon wedges to serve

Method:
1. Prep the Ozpig for a low heat using either the Flat BBQ Plate or a cast iron pan.
2. Lay a single sheet of dough on the counter and place a portion of filling over half the dough in a semicircular shape leaving a half inch space around the edge.
3. Fold the dough over the filling and press around the edge to seal the parcel. Try not to trap too much air inside. Brush the parcel with olive oil and place on cooking surface. Allow to cook for 3 to 4 minutes until nicely browned and crisped on the first side. Turnover and repeat ensuring filling has heated through also.
4. Slice each gozleme into 3 or 4 pieces and serve with lemon wedges and Cacik on the side. 

Product Specification Table

SpecificationTravellerSeries 2Big Pig
Height
(ground to top of chimney)
160cm154.5cm193cm
Height
(ground to cooking surface)
63.5cm70.5cm75.5cm
Width
(side to side)
50cm55cm120cm
Cooking Surface35cm x 25cm 
BBQ Plate
26cm diameter round plate &
34cm x 24cm large plate
49cm x 21cm
Removable stove top
Weight16kg18kg39kg
Door Opening26cm Diameter26cm Diameter41cm x 16cm 
Chimney Length3 x 350mm pieces3 x 300mm pieces3 x 450mm pieces
Chimney Diameter58mm58mm75mm

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The Ozpig is the clever Aussie invention created by the Shepherd family whose passion for great food and time spent with friends and family bought the concept to life, with a focus on real fire, real flavour and real heat. The Ozpig is more than just a grill. This is the ultimate in outdoor cooking and heating. 

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